Filet Mignon Chili - #SundaySupper Tailgate in Style

There isn't much that makes me happier than hosting a great tailgate event. When I became part of the Sunday Supper team, it only made sense to make my first post during their tailgate party! What I have for you today is Filet Mignon Chili served in a food bar setting. I made filet chili for the first time during Super Bowl 2012. We buy our Filet Tenderloins whole and butcher them ourselves. Since I am not a pro-butcher, I am usually left with about 2 lb of Filet Mignon chunks. Since I love steakhouse chili, what could make it better than Filet Chili!

I always feel chili is better when you use your own seasonings instead of a mix. You can control what is put in your food.

Chili Seasoning

Chili Seasoning
Dry Ingredients
4 tablespoons chili powder
2 1/2 tablespoons ground coriander
2 tablespoons dark brown sugar
1 tablespoon Cavenders Greek Seasoning
2 1/2 teaspoons ground cumin
1 1/2 teaspoons garlic powder
1/2 teaspoon ground cayenne pepper
1 teaspoon ground oregano
Reserve 2 tablespoons of the mix for your filet chunks.

Chili ingredients
2 tablespoons olive oil
1 vidalia onion chopped
1 lb ground turkey
1 can or bottle of stout, I used Cigar City Brewery Cubano Espresso but any Guinness or similar stout will work
1 lb filet mignon cut in 1" pieces
1 28 oz can diced tomatoes, drained
1 15 oz can red kidney beans
1 15 oz can black beans
1 4 oz can tomato paste
2 Cups beef broth
Water as needed

In a mixing bowl, take the two tablespoons of chili mix on create a dry rub on your filet chunks. Cover and place into the refrigerator.

1. Heat your olive oil in a large pan - I use a dutch oven. 
2. Add chopped onion and saute until translucent. 
3. Add your ground turkey, brown and drain then add your spices and stout beer. Saute for 5 min. 
4. Add your tomato paste and drained diced tomatoes. Saute for 5 min. 
5. Add the beans and 2 cups of beef broth. 
6. Let simmer for 1 hour, checking frequently to make sure it isn't too thick. Add water as needed for your preferred chili texture. 
7. After your chili has simmered, cook your filet in a separate pan with olive oil and butter (optional) until it has a nice crust on all sides. 
8. Add your seared filet into the chili and let simmer for 30 min.

Your filet chili is ready to eat! I like to serve mine in a chili bar - letting my guest create their own chili concoction. A few items I always have are:

Frito's Scoops, diced onion, shredded cheese, macaroni or spaghetti, sliced jalapeno's, sour cream.

Since I am a sissy and can't take the heat, my creation looks like this:

Need more tailgate ideas? Check out this lineup:
The Lineup
Pre Game Warm-ups:

• Sausage Balls by My Catholic Kitchen
• Edamame Hummus by Girl in the Little Red Kitchen
• Slow Cooker Rueben Dip by The Meltaways
• Buffalo Wing Hummus by Hezzi-D’s Books and Cooks
• Smokey Guacamole with Bacon by Family Spice
• Pepperoni & Mozzarella Pull Apart by In the Kitchen with KP
• Boneless Honey BBQ Chicken Wings by Juanita’s Cocina
• Candied Pecans by From Fast Food to Fresh Food
• Crispy Coconut Chicken Strips with Sweet Chili Sauce by Crispy Bits & Burnt Ends
• Swabian Mini Meatballs (Schwaebische Mini Fleischkuechle) by Galactosemia in PDX
• Joe Montana’s Touchdown Guacamole by Noshing with the Nolands
• Cheddar Cheese Jalapeno Bites by Mama.Mommy.Mom.
• Hot & Spicy Popcorn Chicken by My Trials in the Kitchen
• Bacon Wrapped Chicken Bites by Family Foodie
• Soft Pretzels with Spicy Beer Cheese Sauce by girlichef
• Game Day Loaded Nachos by The Messy Baker
• Buffalo Chicken Dip by Home Cooking Memories
• Southwestern Spring Rolls by Supper for a Steal
• Pepperoni Pizza Puffs by Comfy Cuisine
• Roasted Garlic Bacon Dip with Easy Homemade Tortilla Chips by Daily Dish Recipes
• Beer Battered Spiced Sweet Potato Lentil Fritters by Sue’s Nutrition Buzz
• Indian Spiced Chicken Meatballs by Soni’s Food for Thought
• Bacon Wrapped Jalapeno Poppers by Real Best Recipe

On the Sidelines:

• Anne’s Best Potato Salad with Bacon and Peas by Webicurean
• Simple Roasted Purple Potatoes by Ruffles and Truffles
• Spicy BBQ Baked Beans by Bobbi’s Kozy Kitchen
• Papa’s Potato Salad & Baked Beans by Kwistin’s Favorites

Main Events:

• Gluten Free Breakfast Sandwich by Cooking Underwriter
• Pollo Adobado con Papas (Adobo Chicken with Potatoes) by La Cocina de Leslie
• Poor Man’s Burrito by Shockingly Delicious
• Ham and Mushroom Handpies by Vintage Kitchen Notes
• Individual Muffuletta Sandwiches by Magnolia Days
• Far East Steak Salad by Diabetic Foodie
• Italian Sloppy Joes by The Weekend Gourmet
• Hot Chicken Chili by Momma’s Meals
• Louisiana Sloppy Joes by Sustainable Dad
• Hawaiian Chicken Wraps by Cindy’s Recipes and Writings
• Grandpa Sal’s Sausage and Peppers by Daddy Knows Less
• Fancy Filet Chili by I Run for Wine
• Homemade Italian Sausage by The Little Ferraro Kitchen
• Jalapeno Crockpot Chili by Mama’s Blissful Bites
• Flavorful Fall Marinade by Midlife Road Trip
• Moose Chili by Mrs. Mama Hen

Overtime:

• Peanut Butter-Stuffed Chocolate Cookies by Chocolate Moosey
• Streusel Topped Pumpkin Bread by That Skinny Chick Can Bake
• Zucchini Cupcakes by In the Kitchen with Audrey
• Oven-Baked Churros by Small Wallet Big Appetite
• Swirl Nutella Cupcakes by Basic N Delicious
• Peanut Butter and Pretzel Truffles by Gotta Get Baked

From the Cooler:

• Sparkling Tropical Lemonade by Dinners. Dishes, and Desserts
• Strawberry Horchata by Damn Delicious
• MVP Bloody Mary Bar by An Appealing Plan
• Wine Pairings by Wine Everyday