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Filet Mignon Chili

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  • Level: Intermediate
  • Total: 1 hr 30 min
  • Active: 1 hr 15 min
  • Yield: 6 to 8 servings
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2 tablespoons olive oil

2 small yellow onions, chopped 

1 red bell pepper, chopped 

1 yellow bell pepper, chopped 

8 cloves garlic, chopped 

1 pound lean ground beef 

Kosher salt and freshly ground black pepper 

Kosher salt and freshly ground black pepper

2 tablespoons chili powder 

2 teaspoons ground cumin 

2 teaspoons smoked paprika 

1/4 teaspoon cayenne

One 28-ounce can diced tomatoes 

One 4.5-ounce tube tomato paste 

2 cups chicken stock 

One 15-ounce can black beans, drained 

One 15-ounce can pinto beans, drained 

1 pound filet mignon, cut into 1/2-inch chunks 

Cheese Crisps, for serving, recipe follows

Pico de Gallo, for serving, recipe follows

Avocado Mash, for serving, recipe follows

Cheese Crisps:

1 cup shredded pepper jack cheese

Pico de Gallo:

3 vine-ripe tomatoes, seeded and diced

1 small red onion, finely chopped

1/2 cup packed fresh cilantro, finely chopped

1/2 lime, juiced 

Kosher salt and freshly ground black pepper

Avocado Mash:

3 avocados

Kosher salt and freshly ground black pepper

1/2 lime, juiced

1 bunch green onions, green parts only, chopped 


  1. Heat 1 tablespoon of the olive oil in a Dutch oven over medium-high heat. Add the onions, red bell peppers, yellow bell peppers and garlic and cook until starting to brown, 10 to 12 minutes. Add the ground beef, sprinkle with salt and pepper and cook until browned, about 3 minutes. Add the chili powder, cumin, smoked paprika and cayenne and cook for 1 to 2 minutes. Add the diced tomatoes, tomato paste and chicken stock. Bring to a simmer and cook for 30 minutes, stirring occasionally. Stir in the black beans and pinto beans; cook for another 5 minutes.
  2. While the chili is cooking, heat the remaining 1 tablespoon olive oil in a large cast-iron skillet until smoking. Add the filet and season well with salt and pepper. Cook, turning, until medium-rare, 2 to 3 minutes. Fold the filet into the chili and turn off the heat.
  3. Serve the chili in bowls, topped with a Cheese Crisp and some Pico de Gallo and Avocado Mash.

Cheese Crisps:

  1. Heat a large nonstick saute pan over medium-high heat. Make small piles of the shredded cheese in the pan; cook until the cheese melts and starts to brown. Flip and cook on the reverse side until golden brown. Transfer the cheese crisps to a paper towel until ready to serve.

Pico de Gallo:

  1. Combine the tomatoes, onions, cilantro and lime juice in a bowl. Season with salt and pepper.

Avocado Mash:

  1. Mash the avocados in a bowl and season with salt and pepper. Mix in the lime juice and green onions.