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Copycat Gallagher's Guinness Stout & Filet Mignon Chili
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A copycat recipe from one of Midtown Manhattan's most famous steakhouses. This chili recipe is made with Guinness stout, two kinds of beans, ground sirloin and diced filet mignon. If filet mignon isn't in your budget, try a tender but less pricey cut like a sirloin or something like leftover brisket.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
4 reviews
3 comments
ingredients
1 cup salted butter
1 pound filet mignon, cut in 1/4-inch dice
5 pounds ground sirloin
2 cups onion, cut in 1/4-inch dice
1 chile pepper, seeds and veins removed, cut in 1/8-inch dice
1/2 cup Guinness stout
1/4 cup flour
2 cups crushed tomatoes
1/4 cup tomato paste
4 cups beef stock
1 cup black beans, cooked or canned (rinsed and drained)
1 cup kidney beans, cooked or canned (rinsed and drained)
1/2 cup chili powder
1 teaspoon ground cumin
1 tablespoon kosher salt
2 teaspoons ground white pepper
2 tablespoons dark brown sugar
2 cups shredded cheddar cheese
Garnish
sour cream
diced red onions
diced bell pepper
shredded cheddar cheese
diced tomatoes
chopped fresh cilantro
directions
Heat a large saucepan or Dutch oven over medium high heat. Add half the butter. When melted add the filet mignon and cook, stirring occasionally, until browned.
Add the ground sirloin and cook until no longer pink. Remove the meat and set aside. Drain off all but 2-3 tablespoons of grease from the pan.
Add the onion and chile pepper to the pan and cook for 3-4 minutes or until the onion is soft.
Return the meat to the pan and add the Guinness. Bring to a boil for one minute. Add the flour, stirring constantly for one minute.
Add the crushed tomatoes, tomato paste, and beef stock. Stir to mix well. Reduce the heat to a low simmer. Add the black and kidney beans, chili powder, cumin, salt, white pepper, and brown sugar. Let simmer for 30 minutes, uncovered. Stir the chili occasionally.
Add the remaining butter and cheddar cheese. Stir well until the butter is incorporated and the cheese is melted.
Serve hot. Place the Guinness stout and filet mignon chili in individual bowls and garnish with sour cream, onions, bell pepper, cheese, tomatoes, and/or fresh cilantro.
Recipe Source: This recipe is from Midtown Manhattan's famous Steak House "Gallagher's", voted No.1 in America's Top ten Steak Houses. At Gallagher's they dry age all of their USDA Prime at 36 degrees F in their own dry aging room for 21 days. The dry age makes the beef as tender and tasty as beef can get.
recipe tips
Use high-quality beef for the best flavor and texture in the chili.
Let the chili sit for a bit after cooking for the flavors to deepen even more.
If you have time, consider making the chili a day ahead for even better flavor development.
For more intense flavor, deglaze the pan with the Guinness after browning the meat, scraping the brown bits from the bottom.
Adjust the consistency of the chili by adding more stock if it's too thick or simmering longer if it's too thin.
Experiment with different types of cheese for garnishing, such as pepper jack for a spicy kick.
Don't skip the garnishes; they add delicious texture and freshness to the dish.
Try using a slow cooker for this recipe for convenience; just brown the meat first and then transfer everything to the slow cooker to simmer.
For a different twist, add a teaspoon of smoked paprika for a smoky flavor.
common recipe questions
Can I use different beans in this recipe?
Black beans and kidney beans are what Gallagher's uses for this chili, but you can also use pinto beans, white beans, or any other variety that you enjoy.
Can I use other cuts of beef besides filet mignon?
You can substitute filet mignon with other tender cuts like sirloin, ribeye, or even leftover brisket. These options are often less expensive while still offering good flavor and texture.
Is the Guinness stout necessary for this recipe?
Guinness stout contributes to the chili's rich flavor, but you can substitute it with another stout or dark beer. If you prefer a non-alcoholic version, you can use a non-alcoholic beer.
How do I store leftovers of this chili?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Make sure it's completely cooled before refrigerating.
Can this chili be frozen?
Yes, this chili freezes well. Cool it to room temperature and transfer to freezer-safe containers. It can be frozen for up to 2-3 months for better quality. Thaw overnight in the fridge before reheating.
How do I reheat the chili leftovers?
Heat it gently in a saucepan on the stove. Microwaving may overcook the beef. If you use the microwave, cook on 50-60% power, stirring frequently, until heated through.
What are some good garnish options for this chili?
Garnish the chili with sour cream, diced red onions, diced bell pepper, shredded cheddar cheese, diced tomatoes, or chopped fresh cilantro.
How long should I let the chili simmer?
Let the chili simmer for at least 30 minutes uncovered, stirring occasionally. This allows the flavors to meld together best.
Can I add more vegetables to this chili?
You can add vegetables such as bell peppers, corn, or zucchini. Just be sure to adjust the cooking time slightly if using firmer vegetables, adding them earlier in the process.
Is there a way to thicken the chili if it's too watery?
If the chili is too watery, you can simmer it longer to reduce the liquid. Alternatively, you can mix a tablespoon of cornstarch with water to create a slurry and add it to the pot while stirring until it thickens.
Can I adjust the spiciness level of the chili?
You can control the spiciness by adjusting the amount of chili pepper used or by adding other spices like cayenne pepper or crushed red pepper.
nutrition data
743 calories, 56 grams fat, 17 grams carbohydrates, 40 grams protein per serving. This recipe is low in carbs.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
March 19, 2020
I've made alot of chili in my life, and this is my favorite recipe. BUT- it was soooo spicy. I used a serrano pepper, and also 1/2 cup of Kashmiri Chili Powder (I'm Indian). I can take spice, but it was too much for me. I added chocolate, some honey and the rest of the bottle of Guinness to tone it down. Next time I'll use a jalepeno pepper instead and also half the amount of the chili powder and taste as I go.
August 22, 2018
Love, love, love this chili! You can change it up to whatever you like or don't like, spicy or not. But the steak and ground beef and butter makes this recipe I think. I did use 2 pds of filet mignon to 3 pds of ground chuck and added more beans. Gonna be a staple in our household from now on. Worth the extra steps/time to make it.
I will be making this again tonight in a crock pot. I will post my findings. Chef Brucie
January 27, 2017
I have personally made this filet chili 5 times. It is by far my go to for intertaining a crow as well as freezer contains and gift giving, with recipe attached. My only variation is if I'm having a spicy crowd, I chop a chippole pepper in adobe sauce with some adobe into it. Otherwise this recipe stands along with my recommendation. Chef Brucie
Nice recipe,i will definitely try it,maybe i will add sivri(Turkish spicy green peppers),greetings from Berlin
What kind of chili pepper?
We used a jalapeno but you could use whatever you like (either hotter or milder)
October 21, 2008
My husband now loves this chili so much he wants me to replace our original tradition and have this every year for halloween!