Gallagher's Guinness Stout
Category: Recipes
view my recipes
print
save
Prep Time: Cook Time: Total Time:
view the recipe on CDKitchen to print, change serving sizes, etc
Serves/Makes: 15
Ready in: 30-60 minutes
- 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
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 Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
by sgre52160
Brisket: 8-9 pounds corned beef, plus accompanying packages of spices 1 large red onion, peeled and coarsely chopped 1/2 garlic bulb, peeled and smashed 2 cups shredded carrots 1 cinnamon stick
by ICOOK2
7 Tbsp olive oil 1 lb white button mushrooms, quartered 2 cups frozen pearl onions, thawed salt and freshly ground pepper 3 1/2 lb beef chuck roast, cut into 1-inch cubes 1 cup all-purpose flo
by sgre52160
2 pounds boneless beef chuck, cut into 1-inch pieces 4 tablespoons all-purpose flour 2 teaspoons salt 1/2 teaspoon freshly ground (if possible) black pepper 2 tablespoons vegetable oil (I used oli
view more member recipes