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Game Day Any Day Beef Tenderloin Chili
Classic Chili, turned up a notch!- Prep Time 15 minutes
- Cook Time 1.5 hrs
Ingredients
- 2 lbs Beef Tenderloin Stew, cut into 2' cubes
- 1 lbs Ground Beef
- 5 slices of GOS bacon, chopped
- 5 Jalapeños, seeded and sliced thinly (adjust heat by adding or omitting seeds)
- 1 Large Vidalia Onion, chopped coarsely
- 6 cloves garlic, smashed and chopped
- 1 container of Glace de Veau miced with 1 cup of water
- 1 small can tomato paste
- 2 15 oz. cans Ro-Tel Fire Roasted Tomatoes with Chilis
- 2 15 oz cans Cannellini beans, undrained
- 2 15 oz cans Red Kidney beans, undrained
- 3T Hot Paprika or Chipotle Chili Pepper
- 2T Cumin
- 2T kosher salt
- 2T ground black pepper
Optional:
- 2T scotch bonnet sauce, if you like it realllllly hot
Go with: shredded cheddar, shredded pepper jack, sour cream, chopped red onion, chopped scallions, crumbled corn chips
Directions
- In a large stockpot, fast sear the tenderloin cubes and remove to a dish. You don’t want to overcook them and will add them at end of the recipe to warm through.
- Brown the ground beef and bacon, then add the jalapenos, onion, garlic.
- Let simmer 15 minutes.
- Add the glace de veau mixture and stir thoroughly.
- Add the rest of your canned goods, stirring well after each addition.
- Let simmer 30 minutes, stirring a couple of times to ensure no sticking.
- Add your spices, salt and pepper (and the scotch bonnet sauce if you dare).
- Let simmer an 30 minutes on very low.
- Add in the tenderloin stew meat and let warm through.
Make it the day before serving because chili is always better the next day.
