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Gallagher's Guinness Stout And Filet Mignon Chile Recipe

by Global Cookbook

Ingredients

1 c. salted butter 5 lb grnd sirloin 1 lb filet mignon, 1/4 inch dice 2 c. onion, 1/4 inch dice 1 x chile pepper, no seeds or possibly veins, 1/8 inch dice 1/2 c. Guinness stout 1/4 c. flour 2 c. crushed tomatoes 1/4 c. tomato paste

4 c. beef stock 1 c. cooked black beans 1 c. cooked kidney beans 1/2 c. chile pwdr 2 Tbsp. dark brown sugar 1 Tbsp. kosher salt 2 tsp grnd white pepper 1 tsp grnd cumin 2 c. shredded cheddar cheese

Directions

1. Heat up 1/2 c. of the butter in a large sauce pot over medium high heat till very warm. Add in diced filet and cook till seared and browned around the edges. Add in grnd beef and cook till all of the beef is browned thoroughly. Remove the meat and set aside, draining off 3/4 of the fat
2. (leave the rest of the fat in the pot). Add in the diced onions and chile pepper to the pot and cook till soft, about 3 min. Add in the meat back to the pot Add in the Guinness and let boil for 1 minute Add in the flour and stir constantly for 1 minute. Add in the crushed tomatoes, tomato paste and the beef stock and stir thoroughly. Reduce the heat to a low simmer and add in both of the beans, the chile pwdr, cumin, salt, white pepper and brown sugar. Let the Chile simmer for 30 min, uncovered, stirring occasionally. Finish by stirring in 1/2 c. more of the butter and the shredded cheddar cheese. Garnish or possibly serve with lowfat sour cream, diced red onions and pepper, shredded cheddar cheese, diced tomatoes, fresh minced cilantro.

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