Filet Mignon Chili with Masa Biscuits Recipe

Let me tell you, in my years of experimenting in the kitchen, I’ve stumbled upon some delightful combinations. But nothing, and I mean nothing, prepared me for the sheer culinary joy that is Filet Mignon Chili with Masa Biscuits. This isn’t your average weeknight chili, folks. This is an experience. From the first tantalizing aroma that wafts through your home as the chili simmers, to the melt-in-your-mouth tenderness of the filet mignon, and finally, the warm, comforting embrace of a crumbly masa biscuit – every element of this dish is meticulously crafted for pure indulgence. My family? Let’s just say dinner was silent, save for the contented murmurs and clinking of spoons. Empty bowls and requests for seconds were the only reviews I needed to know this recipe was a resounding success. Prepare to elevate your chili game to a whole new level – you won’t regret it!

Ingredients

This recipe is divided into two distinct, yet perfectly harmonious parts: the rich and decadent Filet Mignon Chili, and the light and flavorful Masa Biscuits. We’ll break down the ingredients for each component to make your shopping and preparation a breeze.

For the Filet Mignon Chili:

• Filet Mignon: 2 lbs, cut into 1-inch cubes. The star of the show! Opt for high-quality filet mignon for unparalleled tenderness and flavor. Don’t be tempted to substitute – the filet mignon is what makes this chili truly exceptional.
• Olive Oil: 2 tablespoons. For searing the beef and sautéing the vegetables. Extra virgin olive oil is preferred for its flavor and health benefits.
• Yellow Onion: 2 medium, diced. Forms the aromatic base of the chili, adding sweetness and depth.
• Red Bell Pepper: 1 large, diced. Adds sweetness, color, and a touch of vibrancy to the chili.
• Green Bell Pepper: 1 large, diced. Complements the red bell pepper with a slightly different flavor profile and color.
• Jalapeño Peppers: 2-3, seeded and minced (adjust to your spice preference). Provides a welcome kick of heat. For a milder chili, remove the seeds and membranes thoroughly, or use fewer jalapeños. For a spicier chili, leave some seeds in or add an extra jalapeño.
• Garlic: 4 cloves, minced. Essential for flavor depth, garlic infuses the chili with its pungent and savory notes.
• Chili Powder: 3 tablespoons. The foundation of the chili flavor. Use a good quality chili powder blend for the best results.
• Ground Cumin: 2 tablespoons. Adds warmth and earthy notes, a classic chili spice.
• Smoked Paprika: 1 tablespoon. Lends a smoky depth and rich color to the chili, enhancing its complexity.
• Dried Oregano: 1 teaspoon. Provides a subtle herbaceousness that complements the other spices.
• Cayenne Pepper: ½ teaspoon (optional, for extra heat). For those who like a significant spice kick. Adjust to your heat tolerance or omit entirely.
• Diced Tomatoes: 28 oz can, undrained. Forms the liquid base of the chili and adds acidity and tomato flavor. Fire-roasted diced tomatoes can add an extra layer of smoky flavor.
• Tomato Paste: 6 oz can. Concentrates the tomato flavor and adds richness and body to the chili.
• Beef Broth: 4 cups. Provides the necessary liquid for simmering and enhances the beefy flavor. Low-sodium broth is recommended to control salt levels.
• Dark Chocolate: 2 oz, unsweetened or semi-sweet, finely chopped. A secret ingredient that adds depth, richness, and a subtle complexity to the chili. Don’t worry, it won’t make your chili taste like chocolate!
• Kidney Beans: 15 oz can, rinsed and drained. Classic chili beans, adding texture and heartiness. You can substitute with other beans like black beans or pinto beans if preferred.
• Pinto Beans: 15 oz can, rinsed and drained. Another layer of bean variety, contributing to the chili’s robust texture and flavor.
• Salt: To taste. Essential for seasoning and balancing flavors.
• Black Pepper: Freshly ground, to taste. Enhances the overall flavor profile.
• Fresh Cilantro: Chopped, for garnish (optional). Adds a fresh, vibrant finish and a pop of color.
• Sour Cream or Greek Yogurt: For serving (optional). Provides a cool and creamy contrast to the rich chili.
• Shredded Cheddar Cheese: For serving (optional). A classic chili topping for cheesy goodness.
• Green Onions: Sliced, for garnish (optional). Adds a mild oniony bite and visual appeal.

For the Masa Biscuits:

• Masa Harina: 1 ½ cups. Finely ground corn flour, essential for authentic masa biscuits. Do not substitute with cornmeal or regular flour – masa harina is key to the texture and flavor.
• All-Purpose Flour: ½ cup. Adds structure and lightness to the biscuits.
• Baking Powder: 2 teaspoons. The leavening agent that makes the biscuits rise and become fluffy.
• Salt: ½ teaspoon. Enhances the flavor of the biscuits and balances the sweetness of the corn.
• Cold Unsalted Butter: 8 tablespoons (1 stick), cut into small cubes. Cold butter is crucial for creating flaky biscuits. Keep it chilled until ready to use.
• Cold Buttermilk: ¾ cup. Adds moisture, tenderness, and a slight tang to the biscuits. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to ¾ cup of milk and letting it sit for 5 minutes.
• Melted Butter: 2 tablespoons, for brushing (optional). Adds richness and a golden-brown crust to the biscuits.

Instructions

Let’s embark on the culinary journey of creating this incredible Filet Mignon Chili with Masa Biscuits. Follow these step-by-step instructions for a guaranteed success.

Making the Filet Mignon Chili:

1. Sear the Filet Mignon: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Season the filet mignon cubes generously with salt and pepper. Working in batches, sear the beef on all sides until nicely browned. Searing creates a flavorful crust and locks in the juices of the filet mignon. Don’t overcrowd the pot, as this will steam the beef instead of searing it. Remove the seared beef from the pot and set aside.
2. Sauté the Vegetables: In the same pot, add the diced onion, red bell pepper, and green bell pepper. Sauté over medium heat until softened, about 5-7 minutes. Add the minced jalapeños and garlic, and cook for another 1-2 minutes until fragrant. Sautéing the vegetables softens them and releases their flavors, creating a flavorful base for the chili.
3. Bloom the Spices: Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant. Blooming the spices in hot oil enhances their flavor and aroma, intensifying the chili’s overall taste.
4. Add Remaining Chili Ingredients: Add the diced tomatoes (undrained), tomato paste, and beef broth to the pot. Stir well to combine, scraping up any browned bits from the bottom of the pot. Return the seared filet mignon to the pot. Bring the chili to a simmer, then reduce heat to low, cover, and simmer for at least 2 hours, or up to 3 hours, stirring occasionally, until the filet mignon is incredibly tender and the flavors have melded together beautifully. Slow simmering is key for tenderizing the filet mignon and allowing the flavors to deepen and develop. The longer it simmers, the richer and more complex the chili will become.
5. Stir in Beans and Chocolate: During the last 30 minutes of simmering, stir in the rinsed and drained kidney beans and pinto beans. About 15 minutes before the end of cooking time, stir in the finely chopped dark chocolate. Stir until the chocolate is melted and fully incorporated. Adding the beans later prevents them from becoming mushy. The dark chocolate adds a subtle richness and depth of flavor that you won’t be able to pinpoint, but it will make a noticeable difference in the overall complexity of the chili.
6. Season and Adjust: Taste the chili and season with salt and pepper to taste. Adjust spices as needed. If you prefer a thicker chili, you can simmer uncovered for the last 30 minutes to reduce the liquid slightly. Seasoning is crucial for balancing the flavors. Don’t be afraid to taste and adjust as you go.

Making the Masa Biscuits:

1. Preheat Oven & Prepare Baking Sheet: Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper. Preheating the oven to a high temperature ensures that the biscuits rise quickly and become light and fluffy.
2. Combine Dry Ingredients: In a large bowl, whisk together the masa harina, all-purpose flour, baking powder, and salt. Whisking the dry ingredients ensures they are evenly distributed.
3. Cut in Cold Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. Keeping the butter cold is essential for creating flaky biscuits. The pea-sized pieces of butter will create pockets of steam as they melt in the oven, resulting in flaky layers.
4. Add Buttermilk: Make a well in the center of the dry ingredients and pour in the cold buttermilk. Stir gently with a fork just until the dough comes together. Do not overmix. The dough will be slightly sticky. Overmixing will develop the gluten in the flour, resulting in tough biscuits. Mix just until combined.
5. Shape and Cut Biscuits: Turn the dough out onto a lightly floured surface. Gently pat the dough into a ¾-inch thick rectangle. Use a 2-inch biscuit cutter or a sharp knife to cut out biscuits. Do not twist the cutter, press straight down to avoid sealing the edges and hindering rising. Reroll scraps gently and cut out more biscuits until all dough is used. Cutting straight down with the biscuit cutter helps the biscuits rise evenly. Twisting can seal the edges and prevent them from rising properly.
6. Bake Biscuits: Place the biscuits on the prepared baking sheet, about 1 inch apart. Brush the tops with melted butter (optional). Bake for 12-15 minutes, or until golden brown and cooked through. Baking time may vary depending on your oven. The biscuits are done when they are golden brown and sound hollow when tapped on the bottom.
7. Serve Warm: Serve the masa biscuits warm with the Filet Mignon Chili.

Nutrition Facts

(Please note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)

Servings: Approximately 8-10 servings

Calories per Serving (Chili only, estimated): 450-550 calories (depending on serving size and fat content of filet mignon)

Calories per Biscuit (estimated): 150-200 calories (depending on biscuit size)

These are approximate values and can vary. For more precise nutritional information, you can use online nutrition calculators and input the specific brands and quantities of ingredients used.

Preparation Time

Prep Time: 45 minutes

Cook Time (Chili): 2-3 hours

Cook Time (Biscuits): 20 minutes

Total Time: Approximately 3-4 hours (including simmering time for chili)

While the total time might seem lengthy, most of it is hands-off simmering time for the chili. The active cooking time is manageable, and the incredible flavors are well worth the effort!

How to Serve

Filet Mignon Chili with Masa Biscuits is a complete and satisfying meal in itself. However, here are some delightful ways to serve and enhance this culinary experience:

• Classic Chili Bowl: Ladle generous portions of the Filet Mignon Chili into bowls and top with a warm, freshly baked Masa Biscuit. This is the quintessential way to enjoy this dish.
• Loaded Chili Bar: Create a fun and interactive chili bar with a variety of toppings. Offer options like:
  • Shredded cheddar cheese or Monterey Jack cheese
  • Sour cream or Greek yogurt
  • Chopped green onions
  • Fresh cilantro
  • Diced avocado
  • Pickled jalapeños
  • Tortilla chips or strips
• Biscuit Sandwiches: Split warm Masa Biscuits and use them to scoop up and enjoy the chili, creating mini chili sandwiches.
• Side Salad: Serve a simple green salad with a light vinaigrette alongside the chili and biscuits to provide a refreshing contrast and balance the richness of the dish.
• Cornbread or Coleslaw: For a heartier meal, consider adding a side of classic cornbread or creamy coleslaw.

Additional Tips for Chili and Biscuit Perfection

Here are five valuable tips to ensure your Filet Mignon Chili with Masa Biscuits are a resounding success:

1. Quality Filet Mignon is Key: Don’t skimp on the filet mignon. Its tenderness and flavor are central to this recipe. While it’s a splurge, it truly elevates the chili to gourmet status. If budget is a concern, you could consider using sirloin steak, but filet mignon is highly recommended for the best experience.
2. Don’t Rush the Simmering: The long simmering time is crucial for developing deep, complex flavors in the chili and ensuring the filet mignon becomes melt-in-your-mouth tender. Resist the urge to shorten the simmering time – patience is rewarded in this recipe.
3. Keep Butter Cold for Flaky Biscuits: Cold butter is the secret to flaky, tender biscuits. Ensure your butter is thoroughly chilled before cutting it into the dry ingredients, and use cold buttermilk. Work quickly and handle the dough as little as possible to prevent the butter from warming up.
4. Taste and Adjust Seasoning: Chili is a dish that benefits from constant tasting and adjusting of seasonings. Taste the chili throughout the simmering process and add salt, pepper, and other spices as needed to achieve your desired flavor profile. Don’t be afraid to experiment with a little extra chili powder, cumin, or smoked paprika.
5. Make Ahead for Convenience: The chili can be made a day or two ahead of time and stored in the refrigerator. In fact, the flavors often develop even further overnight. Reheat gently on the stovetop before serving. The masa biscuits are best enjoyed fresh, but the dough can be made ahead and stored in the refrigerator for a few hours before baking.

FAQ Section: Your Chili and Biscuit Questions Answered

Here are answers to some frequently asked questions about making Filet Mignon Chili with Masa Biscuits:

Q1: Can I use a different type of beef instead of filet mignon?

A1: While filet mignon is highly recommended for its exceptional tenderness, you can use sirloin steak or chuck roast as alternatives. If using chuck roast, trim excess fat and cut into 1-inch cubes. Chuck roast will require a longer simmering time to become tender, so plan for at least 3-4 hours of simmering.

Q2: Can I make the masa biscuits ahead of time?

A2: Masa biscuits are best enjoyed fresh and warm. However, you can prepare the dough ahead of time and store it, tightly wrapped in plastic wrap, in the refrigerator for up to 2 hours. Bake just before serving. You can also bake the biscuits ahead and reheat them gently in a warm oven or microwave, but they will be slightly less fluffy than freshly baked biscuits.

Q3: Can I freeze the Filet Mignon Chili?

A3: Yes, the Filet Mignon Chili freezes exceptionally well. Allow the chili to cool completely, then transfer it to freezer-safe containers or zip-top bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop.

Q4: I don’t have masa harina, can I substitute cornmeal or regular flour for the biscuits?

A4: No, masa harina is essential for authentic masa biscuits. Cornmeal has a coarser texture and will not produce the same light and tender biscuits. Regular flour will not provide the characteristic corn flavor and slightly crumbly texture of masa biscuits. Masa harina is available in most grocery stores in the Hispanic foods section or online. It’s worth seeking out for this recipe!

Q5: How can I adjust the spice level of the chili?

A5: To reduce the spice level, remove the seeds and membranes from the jalapeño peppers thoroughly, or use fewer jalapeños. You can also omit the cayenne pepper entirely. For a spicier chili, leave some seeds in the jalapeños or add an extra jalapeño or a pinch of red pepper flakes. You can also serve the chili with hot sauce on the side for those who prefer extra heat.

Enjoy creating this extraordinary Filet Mignon Chili with Masa Biscuits! It’s a dish that’s sure to impress and become a cherished recipe in your repertoire.

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