Filet Mignon Chili with Masa Biscuits
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FILET MIGNON CHILI WITH MASA BISCUITS ~ tender filet Mignon steak makes this easy one pot chili extra special ~ no one will go away hungry!
- 0.75 lb filet mignon, cut into small bite sized pieces
- olive oil
- 1 spanish onion
- 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
- 26 oz canned tomatoes
- 1 oz 8 can of tomato sauce
- 1 bottle of beer
- 1 heaping tsp cumin
- 3 heaping tsp chili powder
- 1 tsp salt
- 1 oz 15 can of white beans
- 0.33333333333333 cup water
- 2 tbsp masa harina
- sour cream for garnish
- masa Harina Biscuits
- 1 cup (5 ounces) masa harina
- 1 cup buttermilk
- 1 tbsp honey
- 2 cups (10 ounces) flour
- 1 tbsp baking powder
- 0.5 tsp baking soda
- 1 tsp salt
- 12 tbsp (1 and 1/2 sticks) cold unsalted butter cut in pieces
- 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.
- 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.
- Add in the tomatoes, tomato sauce and beer. Stir to combine. Add the meat back into the pan.
- Stir in the spices and bring to a simmer. Simmer for about 15 minutes.
- 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.
- 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.
- To make the biscuits, preheat the oven to 450F
- Line a baking sheet with parchment paper.
- Whisk the masa harina, buttermilk and honey together in a large bowl and set aside.
- Add the dry ingredients to the bowl of a processor along with the butter pieces and pulse about 10 times until the mixture resembles a coarse meal.
- Add the buttermilk mixture and pulse just enough to bring the dough together.
- Turn out onto a floured board and knead about 10 times until the dough is workable. Add in extra flour if it’s too wet.
- Pat into a 9 inch round and cut out about 8 biscuits with a 2 1/2 to 2 3/4 inch biscuit cutter.
- Bake for 5 minutes, until they just start to rise, and then turn down the heat to 400, and bake for another 8 to 10 minutes, until golden.
- Cool on a rack.