Chili Con Carne with Guinness & Filet Mignon

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Chili Con Carne with Guinness & Filet Mignon

Introduction

If you’re looking for a chili that feels elevated yet still deeply comforting, Chili Con Carne with Guinness & Filet Mignon is the perfect recipe to impress. This luxurious twist on the classic chili takes a comfort food favorite and transforms it into a rich, slow-simmered masterpiece. The tender filet mignon adds melt-in-your-mouth texture, while the addition of Guinness (or a dark stout alternative) deepens the sauce, creating layers of robust flavor and complexity.

This dish is hearty enough for a cold evening yet sophisticated enough for dinner guests. It’s a one-pot wonder that balances savory, spicy, and slightly sweet notes beautifully. Whether served with crusty bread, rice, or a warm tortilla, this chili delivers a satisfying meal full of warmth and soul. Best of all, it’s a dish that improves as it sits—so leftovers are even better the next day.

Why You’ll Love This Recipe

  • Gourmet comfort food: A restaurant-quality version of chili with rich, deep flavors.
  • Perfect texture: Filet mignon stays juicy and tender, never tough.
  • One-pot meal: Easy cleanup and perfect for weeknight or weekend cooking.
  • Crowd-pleasing: Ideal for family dinners, potlucks, or entertaining guests.
  • Freezer-friendly: Great for make-ahead meals and easy reheating.

Ingredients & Equipment

For the Chili:

  • 1 ½ pounds (680 g) filet mignon, cut into 1-inch cubes
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 tablespoons tomato paste
  • 1 can (15 oz / 425 g) diced tomatoes
  • 1 can (15 oz / 425 g) crushed tomatoes
  • ½ teaspoon cayenne pepper (optional)
  • 1 can (15 oz / 425 g) kidney beans, drained and rinsed
  • 1 can (15 oz / 425 g) black beans, drained and rinsed
  • ½ teaspoon cinnamon (optional, for warmth)
  • 1 cup (240 ml) Guinness or dark stout alternative
  • 1 tablespoon chili powder
  • Salt and black pepper, to taste
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 tablespoon brown sugar (to balance the richness)

For Serving:

  • Sour cream or Greek yogurt
  • Fresh cilantro or parsley, chopped
  • Shredded cheddar or Monterey Jack cheese
  • Lime wedges

Equipment:

  • Large Dutch oven or heavy-bottomed pot
  • Wooden spoon or spatula
  • Sharp knife and cutting board

Step-by-Step Instructions

1. Prepare the Filet Mignon (10 minutes)

Pat the filet mignon cubes dry with paper towels and season with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Add the filet mignon in batches, searing each side until browned, about 2–3 minutes per side. Avoid overcrowding to maintain a nice crust. Remove the meat and set it aside.

2. Sauté the Aromatics (5 minutes)

In the same pot, add the chopped onion and cook until translucent, about 3–4 minutes. Add garlic and bell peppers, stirring occasionally until softened. The fond (browned bits) at the bottom of the pot will start to lift—this adds incredible flavor.

3. Build the Flavor Base (10 minutes)

Stir in tomato paste and cook for 1–2 minutes to deepen the flavor. Add chili powder, smoked paprika, cumin, oregano, and cayenne. Toast the spices briefly to release their aromas. Pour in the Guinness (or stout alternative), scraping up any remaining bits from the pot. Let it simmer for 5 minutes to slightly reduce.

4. Simmer the Chili (45 minutes)

Add the diced and crushed tomatoes, beans, and browned filet mignon back into the pot. Stir well to combine. Bring to a gentle boil, then lower the heat and simmer uncovered for about 45 minutes, stirring occasionally. The sauce should thicken and darken as it cooks. If it becomes too thick, add a splash of broth or water.

5. Taste and Adjust (5 minutes)

When the chili is rich and fragrant, taste for seasoning. Add salt, pepper, and brown sugar if needed to balance the bitterness of the dark stout. Let it rest for 10 minutes before serving to allow the flavors to meld together.

6. Serve & Garnish

Ladle the chili into warm bowls. Top with shredded cheese, sour cream, and a sprinkle of chopped cilantro. Add lime wedges on the side for a fresh, bright contrast. Serve with crusty bread, cornbread, or tortilla chips.

Expert Tips & Troubleshooting

  • Don’t overcook the filet mignon: It’s best when seared and gently simmered to stay tender.
  • Layer flavors: Deglazing the pot with Guinness (or a similar stout) helps capture all the rich caramelized bits.
  • For thicker chili: Simmer longer uncovered, or mash some of the beans into the sauce.
  • For milder heat: Skip the cayenne and use mild chili powder.
  • To save time: Use pre-cooked beef cubes or leftover roast instead of raw filet.

Variations & Customizations

  • Vegetarian version: Replace filet mignon with mushrooms and add lentils for hearty texture.
  • Spicy version: Stir in chopped jalapeños or a dash of hot sauce.
  • Smoky version: Add roasted poblano peppers or a few drops of liquid smoke.
  • Sweet touch: Add diced sweet potatoes or corn kernels for balance.
  • Cheesy twist: Stir in shredded cheese during the last few minutes of cooking for a creamy, indulgent chili.

Serving & Presentation Ideas

This chili looks stunning served in wide bowls topped with bright garnishes like diced avocado, a dollop of sour cream, and finely chopped herbs. Pair it with warm cornbread or over fluffy rice for a heartier meal. For gatherings, set up a chili bar with toppings such as cheese, green onions, tortilla strips, jalapeños, and chopped tomatoes.

For a creative twist, serve it over baked potatoes or spoon it into bread bowls for a cozy, edible presentation. The bold flavor of this chili pairs wonderfully with cold beverages or sparkling water to balance its richness.

Storage & Make-Ahead Tips

  • Refrigerate: Store in an airtight container for up to 4 days.
  • Freeze: Cool completely, then freeze in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Reheat: Warm gently on the stovetop over low heat, adding a splash of broth to loosen the sauce if needed.

FAQ

Can I use a different cut of beef?
Yes, sirloin or chuck work well if you prefer a more economical option, but filet mignon offers a uniquely tender texture.

What can I substitute for Guinness?
Use beef broth with a teaspoon of molasses or soy sauce for depth if you’d rather skip stout.

Can I make it in a slow cooker?
Absolutely! Sear the beef and aromatics first, then transfer everything to the slow cooker and cook on low for 6–8 hours.

Conclusion

Chili Con Carne with Guinness & Filet Mignon is the perfect blend of rustic comfort and refined flavor. The rich, slow-simmered sauce, tender chunks of filet, and deep notes from the dark stout create a bowl of chili that’s bold, hearty, and irresistibly elegant. Whether served for a special dinner or a cozy night in, this recipe proves that comfort food can be both simple and sophisticated.

Once you’ve tried this version, you’ll never look at chili the same way again—it’s warmth, richness, and luxury all in one spoonful.

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