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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Tracy Riggs
Servings: 12 to 15
1 cup salted butter
5 pound ground sirloin
1 pound filet mignon, ¼ inch dice
2 cup onion, ¼ inch dice
1 chile pepper, no seeds or veins, ⅛ inch dice
½ cup Guinness stout
¼ cup flour
2 cup crushed tomatoes
¼ cup tomato paste
4 cup beef stock
1 cup cooked black beans
1 cup cooked kidney beans
½ cup chile powder
2 tablespoon dark brown sugar
1 tablespoon kosher salt
2 teaspoon ground white pepper
1 teaspoon ground cumin
2 cup shredded cheddar cheese
Heat up ½ cup of the butter in a large sauce pot over medium high heat until very hot. Add diced filet and cook until seared and browned around the edges. Add ground beef and cook until all of the beef is browned thoroughly. Remove the meat and set aside, draining off ¾ of the fat.Leave the rest of the fat in the pot. Add the diced onions and chile pepper to the pot and cook until soft, about 3 minutes. Add the meat back to the pot Add the Guinness and let boil for 1 minute Add the flour and stir constantly for 1 minute. Add the crushed tomatoes, tomato paste and the beef stock and stir thoroughly. Reduce the heat to a low simmer and add both of the beans, the chile powder, cumin, salt, white pepper and brown sugar. Let the chile simmer for 30 minutes, uncovered, stirring occasionally. Finish by stirring in ½ cup more of the butter and the shredded cheddar cheese. Garnish or serve with sour cream, diced red onions and pepper, shredded cheddar cheese, diced tomatoes, fresh chopped cilantro.