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Guinness and Filet Mignon Chili
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| 1 cup | unsalted butter |
| 5 pounds | ground sirloin |
| 1 lb | filet mignon, cut into ¼ inch dice |
| 2 cups | onions, cut into ¼ inch dice |
| 1 | chili pepper, seeds and veins removed,cut into 1/8 inch dice |
| 4 fluid ounces | Guinness stout |
| 1/4 cup | flour |
| 2 cups | crushed tomatoes |
| 1/4 cup | no-added-salt tomato paste |
| 4 cups | low sodium beef broth |
| 1 cup | cooked black beans |
| 1 cup | cooked kidney bean |
| 1/2 cup | chili powder |
| 2 tablespoons | dark brown sugar |
| 1 tablespoon | kosher salt |
| 2 teaspoons | white pepper |
| 1 teaspoon | ground cumin |
| 2 cups | shredded cheddar cheese |
Directions:
1 Heat up ½ cup of the butter in a large sauce pot over medium high heat until very hot.
2 Add diced filet and cook until seared and browned around the edges.
3 Add ground beef and cook until all of the beef is browned thoroughly.
4 Remove the meat and set aside, draining off ¾ of the fat (leave the rest of the fat in the pot).
5 Add the diced onions and chile pepper to the pot and cook until soft, about 3 minutes.
6 Add the meat back to the pot.
7 Add the Guinness and let boil for 1 minute.
8 Add the flour and stir constantly for 1 minute.
9 Add the crushed tomatoes, tomato paste and the beef stock and stir thoroughly.
10 Reduce the heat to a low simmer and add both of the beans, the chili powder, cumin, salt, white pepper and brown sugar.
11 Let the chili simmer for 30 minutes, uncovered, stirring occasionally.
12 Finish by stirring in ½ cup more of the butter and the shredded cheddar cheese.
13 Garnish or serve with any of the following: sour cream, diced red onions and pepper, shredded cheddar cheese, diced tomatoes, fresh chopped cilantro.
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