Filet Mignon Chili with Masa Biscuits

I saw this on a restaurant menu once and I've always wanted to try it.  I know, filet mignon is a splurge, but a little goes a long way in a big pot of chili.  I eat very little red meat, so for me it's worth a little bit extra.  I know the meat will be tender, and instead of being an afterthought it's a highlight of this meal.

This chili features juicy bites of filet, creamy white beans, and a variety of hot, and not so hot, fresh chili peppers.  You can make it with or without a bottle of beer. I like my chili chunky, and I like to see what's in it, so I don't cook everything into oblivion.  It's about a 30 minute process from start to finish.  Chili powders actually lose potency and degrade over long cooking times, so I think for the brightest flavor you need to keep the cooking short.

Masa harina, or Mexican tortilla flour, is used to thicken the chili, and also to make the biscuits.  It's different from corn meal or corn flour in that it's the dried form of ground hominy, specially treated with lime.  These biscuits are just a subtle variation of my corn biscuits, which I often make to go with chili.  For this recipe, just substitute masa harina for the cornmeal.  I got the idea from Mary at One Perfect Bite, who recently made masa harina cornbread.  Masa harina lends an authentic and beautifully subtle corn flavor to things, it's one of my favorite flours.  

You can ladle your chili over a split biscuit, or eat them warm on the side with butter.  Either way they really complement the chili.  The masa harina gives them a tender moist crumb.

Be sure to use a  good, fresh chili powder.  You can find new varieties in the spice aisle, and I like to experiment with different ones.  I used a mix of regular Chile, Ancho, and Chipotle, all made by McCormick.

Filet Mignon Chili
serves 4
3/4 lb filet mignon, cut into small bite sized pieces 
olive oil

• Coat the bottom of a heavy stew pot with olive oil.  Heat the oil and then brown the meat for a couple of minutes until browned on all sides.  Remove to a bowl.

1 Spanish onion, chopped
2 hot peppers, such as jalapeno or Serrano, sliced, seeds and all
2 mild peppers, such as poblano, or cubanelle, seeded and chopped
2 large cloves garlic, minced 

• Add a little more oil to the pan and saute the onions and peppers for a few minutes.  Then add the garlic and saute for a minute more.

1 26 oz box of Pom chopped tomatoes
1 8 oz can of tomato sauce
1 bottle of beer (or you can use water)

• Add in the tomatoes, tomato sauce and beer.  Stir to combine.

1 heaping tsp cumin
3 heaping tsp chili powder (I used a combination of regular, Ancho and Chipotle)
1 tsp salt

• Stir in the spices and bring to a simmer.  Simmer for about 15 minutes.  

1 15 oz can of white beans

• Add in the beans, and check the seasonings.  Let the chili cool and then refrigerate until you are ready.  It will benefit from the resting time.
• When ready to serve, bring the chili up to a simmer, and taste.  It might need more salt or even more chili powder.  

1/3 cup water
2 Tbsp masa harina
sour cream for garnish

• Mix the water and masa harina together and pour about half into the chili while you are stirring.  It will thicken immediately.  Add the rest if you want a thicker consistency.
• Serve with sour cream and biscuits.

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