Time: 1 hour 30 min.
Complexity: easily
Servings: 6 - 8

Tender, melt-in-your-mouth filet mignon makes Tex-Mex chili con carne a wonderful treat for a special occasion. The steak is sliced ​​into bite-sized pieces, lightly seared, and then added to the prepared chili, a thick and flavorful blend of ground beef, two types of beans (pinto and black), peppers (sweet and hot), and the chili powder that gives the dish its name. Serve with quick cheese crisps, fresh pico de gallo salsa, and avocado and green onion mash. All the flavors pair perfectly, warming you up and delivering a truly satisfying experience.

Ingredients:

• 450 g filet mignon, cut into 1 cm pieces.
• 450 g lean ground beef
• 1 can (425 g) canned black beans, rinsed
• 1 can (425 g) pinto beans, rinsed
• 2 tbsp. l. olive oil
• 2 small onions, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 8 cloves garlic, chopped
• 2 tbsp. chili powder
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 can (800 g) of canned chopped tomatoes
• 1 package (120 g) of tomato paste
• 2 cups chicken broth
• Cheese crisps, for serving, see recipe below
• Pico de gallo, for serving, see recipe below
• Avocado puree, for serving; see recipe below

Cheese crisps

• 1 cup grated Pepper Jack cheese

Pico de Gallo

• 3 ripe tomatoes, seeded and diced
• 1 small red onion, finely diced
• 0.5 cups tightly packed fresh cilantro, finely chopped
• Juice of half a lime

Avocado puree

• 3 avocados
• Juice of half a lime
• 1 bunch green onions, green part only, chopped

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

black beans, pinto beans, beef, ground beef, sweet pepper, tomatoes, pepper jack cheese, Avocado, chili seasoning, ground cayenne pepper, cumin, paprika

We recommend

Preparation:

Step 1
• Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add the onion, all-spice pepper, and garlic and cook until the vegetables begin to brown, 10-12 minutes. Add the ground beef, season with salt and pepper, and cook until browned, about 3 minutes. Add the chili powder, cumin, smoked paprika, and cayenne pepper and cook for 1-2 minutes.
Step 2
• Add diced tomatoes, tomato paste, and chicken broth. Bring to a boil and simmer for 30 minutes, stirring occasionally. Add black beans and pinto beans; cook for another 5 minutes.
Step 3
• While the chili is cooking, heat the remaining 1 tablespoon of olive oil in a large cast-iron skillet until smoking. Add the beef and season generously with salt and pepper. Cook, turning, until medium-rare, 2-3 minutes. Stir the beef into the chili and turn off the heat.
Step 4
• Serve chili in bowls with cheese crisps, pico de gallo, and mashed avocado.
  
  Cheese crisps:
  
  Heat a large nonstick skillet over medium-high heat. Add the grated cheese in small piles and cook until the cheese melts and begins to brown. Flip and cook the other side until golden brown. Transfer the cheese crisps to a paper towel until ready to serve.
Step 5
• Pico de Gallo:
  
  Combine tomatoes, onion, cilantro, and lime juice in a bowl. Season with salt and pepper to taste.
  
  Avocado puree:
  
  Mash the avocado in a bowl, season with salt and pepper to taste. Stir in the lime juice and green onions.

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