Guinness and Filet Mignon Chili

From: Chef #977806

On Jan 15, 2009

From: Seamor

On Nov 6, 2008

This was really good. And it makes A LOT! I added a chopped red pepper and one celery stalk. I used a small can of chopped green chilis. I used a whole can of each kind of bean, so it was just less than two cups of each type of bean. I also omitted all of the butter. I did this in the slow cooker on low for about 5 hours, then turned it up to high for a couple hours b/c I was hoping the liquid would evaporate. Once I got all the ingredients in it was overflowing. I had to take a potful out and do it on the stove. I also used a whole can of Guiness and added extra broth because I was worried it wouldn't be enough liquid. Turned out to be a bit too liquidy. I love meat, but this is almost too much. I recommend browning the ground beef before putting it in the slow cooker. It will keep it's shape better. The taste was great, I will definately make this again with some modifications. I'll likely not use ground beef, but use cubed meat only, and I'll likely add more veggies and beans. I guess because I added so much broth and didn't cook the ground beef before hand, it was way too liquid when I served it. I added about 2 tbsp cornstarch towards the end, but it was still rather thin. However, it's been just right as leftovers this week. And I've frozen the rest for upcoming lunches.

From: flysistermk

On Mar 2, 2006

Try this chili recipe — it's SO SO good! A couple notes — we didn't use Filet Mignon, we used Beef Sirloin or something like that — a good cut of meat, but not Filet Mignon. The chunks of steak really do make a difference, I wouldn't skip that part. Other changes we made involve the tomatoes and beans. The recipe didn't call for enough, in our opinion. So instead of 1 cup each of red kidney beans and black beans, we used 2 cans of black beans, 1 can of red kidney beans and 1 can of white kidney beans. The mix of beans was very good, I'd recommend it. And for the tomatoes, instead of what the recipe called for, we used two 6-oz cans tomato paste, and two 28-oz cans of crushed tomatoes. Again, this is a change we'd recommend. The chili is INCREDIBLY filling, very delicious, and goes a long long way. The recipe as it is on the site is 15 servings, with the changes we made, my husband, daughter, and I ate it for four meals on a ski trip out west, and three meals here at home. That's 21 VERY satisfying servings. Hubby and I each supplemented with one slice of whole grain bread, daughter had 2 slices of whole grain bread with butter. We all had an 8-oz glass of milk to go with, and fruit for after. If you like chili, I'd def try this one out. An hour and a half of cooking will serve you for many days, if you are only cooking for a few. We just put the servings in zip lock bags (one for each day) and chucked them in the freezer.

From: Kirstin in the Couv

On Dec 18, 2002

This was one of the best, if not THE best chilis we've ever had!!! Cooked it in the crockpot for about 7 hours instead of stovetop, but it turned out perfectly!!! The filet and ground sirloin together were fab!!!