| Level: | Intermediate |
| Total: | 1 hr 30 min |
| Active: | 1 hr 15 min |
| Yield: | 6 to 8 servings |
Ingredients
- 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
- 1 cup shredded pepper jack cheese
- 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
- 3 avocados
- Kosher salt and freshly ground black pepper
- 1/2 lime, juiced
- 1 bunch green onions, green parts only, chopped
Instructions
- 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.
- 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.
- Serve the chili in bowls, topped with a Cheese Crisp and some Pico de Gallo and Avocado Mash.
- 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.
- Combine the tomatoes, onions, cilantro and lime juice in a bowl. Season with salt and pepper.
- Mash the avocados in a bowl and season with salt and pepper. Mix in the lime juice and green onions.
Reviews
I’ve made this recipe several times and am making it again this weekend with (finally) a cool front coming to Texas. It’s scrumptious. I don’t change a thing.
I’m so glad that I tried this Chili. It was absolutely delicious and flavorful. Thanks Trisha.
Really flavorful and really easy.
OMG!!! This is the best chili I have ever had. I make a different chili recipe every Sunday beginning in the fall. This is one by far the best one!!! I added a little bit of cinnamon to the recipe as well. This is definitely a keeper!!!
I haven’t tried to make this yet, but I will!
It sounds fantastic, I never thought about using a good steak!
I make chili all the time with ground beef.
This is going to be my next try.
It sounds fantastic, I never thought about using a good steak!
I make chili all the time with ground beef.
This is going to be my next try.
Left out the beans. Hubby hates them still very good
I love this recipe. It is excellent. Really easy to make with Pioneer Woman’s Step-by-Step instructions! Makes good Spaghetti Chili! Yum! Make this recipe because it is really good and easy…
OMG Trisha! This is different than any other chili I have ever tasted or made. It’s 5+++ Star! FULL of flavor. The intense flavor is beyond expectation.
I absent-mindedly bought a green bell pepper instead of a yellow. I will do 1 red, 1 green (I liked the green) and 1 yellow next time. While I like the heat, I will drop the cayenne from 1/4 tsp to 1/8 tsp next time only for the sake of others who can’t handle the heat AND I know many will not like this but I put a pinch of sugar in it. My wife LOVED it!
I came in 2nd place in a chili contest w/my recipe a few years ago. I switched it up and took 1st place the following year. I didn’t enter last year because I didn’t want to use the same recipe I had already won with. I will enter it again w/this recipe and my small changes. Thx-it’s quite good. And I completely disagree with those who question cutting the filet mignon into pieces. That is an absolute MUST!
My family LOVED this chili! The Filet Mignon was the star. So easy to make
Why would you wanna Ruin a perfectly good Filet Mignon