Sullivan’s Steakhouse Guinness and filet mignon chili

Sullivan's Steakhouse Guinness and filet mignon chili

Recipe by John Stanley, Sullivan's Steakhouse Course: Dinner Cuisine: American Difficulty: Easy Servings

4

servings Prep time

30

minutes Cooking time

40

minutes

A delicious and hardy chili from one of Indiana's local favorite restaurants, Sullivan's Steakhouse.

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Ingredients

• 5 lbs Filet Mignon Trim (Cut into 1/4" pieces)

• 1 cup Unsalted Butter

• 2 cup Onions Diced (Cut into 1/4" pieces)

• 1 cup Red Pepper Diced (Cut into 1/4" pieces)

• 4 oz Guinness Stout

• 1/4 cup Flour

• 2 cup Tomatoes Diced (Cut into 1/4" pieces)

• 1/4 cup Tomato Paste

• 4 cup Au Jus

• 1 cup Black Beans (cooked)

• 1 cup Kidney Beans (cooked)

• 1/2 cup Chili Powder

• 2 teaspoon Brown Sugar

• 1 teaspoon Kosher Salt

• 2 teaspoon White Pepper

• 1 teaspoon Ground Cumin

• 2 cup White Cheddar Cheese

• 1/2 ounce Sour Cream

• French Baguette

Directions

• Heat 1/2 cup of butter in a large sauce pot over medium-high heat until very hot.
• Add diced filet and cook until seared and browned around edges.
• Remove the meat and set aside.
• Add the diced onions and red peppers to the pot, cook until soft, about 3 mins.
• Add the meat back to the pot.
• Add the Guinness and let boil for 1 min.
• Add the flour and stir constantly for 1 min.
• Add the tomatoes, tomato paste and au jus. Stir thoroughly.
• Reduce the heat to low simmer and add both of the beans, the chili powder, cumin, salt, white pepper, and brown sugar.
• Simmer chili for 30 mins, uncovered, stirring occasionally.
• Stir in 1/2 cup more of butter and the shredded white cheddar.
• Serve in bread bowl with top of bread offset and garnish with sour cream.

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