The other day I was contemplating what the most expensive, gourmet plate of chili cheese fries might look like. More on this later, but when I got to the chili component I quickly thought of Gallagher’s Gourmet Chili. Gallagher’s is one of the oldest and best known steakhouses New York City and was originally a speakeasy back in the 1920′s. Since 1964 they have been known for their fantastic aged steaks. They age them for 21 day right on the premises.
A little less famous but equally memorable dish on the menu is the chili. It combines filet mignon and stout dark beer and is the inspiration for this recipe. While my version is not exactly like Gallagher’s, it is the best bowl of chili I have ever made. And that’s a lot of chili.
INGREDIENTS:
- 1 stick butter, halved
- 1 lb ground sirloin
- 1 lb filet mignon, diced small
- 1 cup diced onion
- 1 jalapeno, stemmed, seeded and minced
- 1/2 cup Kentucky bourbon (Markers Mark® works best)
- 4 tablespoons masa flour (sub all purpose)
- 1/4 cup tomato paste
- 2 tomatoes, minced
- 4 cups beef stock (plus 1 teaspoons beef base or dissolved beef bullion cube added)
- 1 cup cooked red kidney beans
- 1/2 cup chili powder
- 2 tablespoons dark brown sugar
- 1 tablespoon kosher salt
- 2 teaspoons fresh ground black pepper
- 1 teaspoon ground cumin
- 1 cup shredded white cheddar cheese
PREPARATION:
Melt 1/2 of the butter in a large pot over medium high heat. Brown the ground sirloin and filet. Remove the meat and drain off all but 1/4 cup of the remaining fat and add the jalapeno and onion. Cook for 4 – 5 minutes to soften. Add the meat back to the pot and pour in the bourbon whiskey and raise the heat to high and cooked for 2 minutes. Next add the masa and stir constantly for 1 minute. Quickly add the tomatoes, tomato paste and stock and stir. Reduce heat to a simmer and add the beans, chili powder, cumin, salt, pepper and brown sugar. Simmer the chili for 30 minutes uncovered, stirring occasionally. Finally, stir in the remaining butter and the shredded cheddar cheese. Top with more cheese and a dollop of sour cream.
Serves 8 – 10
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I LOVE THIS CHILI! Great success! The hooch gives it a deep, robust flavor. It’s a tremendous basis for some profound experimentation. I had a lot of high hopes for this one and I’m happy to say that it delivered, 100%!
Awesome! So glad you liked it!
1/2 cup, right? Not a 1/2 bottle of Kentucky bourbon?
Yes sorry I will edit it. 1/2 cup.
Thank you. Can’t wait to try this out!
what happen to the stout?
I changed it up and add Makers Mark instead.
Makers Mark and Chili….sign this Kentucky boy up. I love to make chili and will have to make this one, but think I will add a pinch of cinnamon (that’s from also living in Cincy). Great photo.
ArmadilloPepper´s last blog ..Thanksgiving……..Southern Style………
This recipe looks very very good. I’ll have to give it a try. GREAT picture! and LOL about extreme metabolism – I might be too afraid to add the whole stick.
Lea Ann´s last blog ..Just Grilled – Plain Chicken
omg filet mignon, bourbon and a STICK OF BUTTER??? Sign me up!
Well you know how we roll here
Only people with extreme metabolisms need apply.