Beef Tenderloin and Bean Chili

By 13 Comments

OS beef chili above small bowl with spoon up close

#sponsored post-while I was given product to develop my recipe, all opinions are my own.

My beef tenderloin and bean chili recipe is just what the fall weather calls for-smoky flavors, hearty tender bits of happiness, and some easy to find spices to pack it with flavor. You can keep this dish warm in the crockpot, so this is great for football gatherings, birthday parties, or just a simple meal that can be made a few days before and served on a busy night. The Omaha Steaks rapid roast meats make having a delicious meal on the table in no time at all. You can see this recipe, along with a slider meal that I developed using this great cut of meat here.

Print
Beef tenderloin and bean chili
Author: 
 
Fall chili recipe using tender cuts of beef tenderloin
Ingredients
  • Half of cooked beef roast cut into bite sized chunks
  • 3 pieces uncooked center cut bacon cut into bite size pieces
  • 3 T olive oil
  • 3 cloves of garlic, minced
  • 1 large onion, diced
  • 1 thinly sliced and cored jalapeno
  • ½ cup cilantro (less if not a fan)
  • ½ cup green onions
  • 28 oz can crushed tomatoes
  • 2 cans beans (I used one black and one chili hot beans) drained and rinsed
  • 2 cups chicken broth (less if you like your chili super thick, use about 1½ cups)
  • 1 bottle of beer (I used an amber ale)
  • ½ T ground cumin
  • ½ T chili powder
  • 1 teaspoon paprika
  • salt and pepper to taste
Instructions
  1. Heat oil in heavy dutch oven/saucepan over medium high heat.
  2. Add bacon and cook until done, draining grease.
  3. Put pot back on stove, adding garlic and onion, cooking for about 5 minutes or until tender.
  4. Add jalapeno, cilantro, and green onions and cook for one minute (at this point add some salt and pepper).
  5. Next add cooked meat, tomatoes, beans, chicken broth and beer, stirring and let simmer for 5 minutes.
  6. Add spices and let simmer over medium heat on stove for one hour.
  7. Serve with sour cream and cheese, and more cilantro if desired.
  8. Can be kept warm in a slow cooker on low for four hours during the game or party.
  9. Leftovers can be kept in fridge for up to four days, frozen for six months.

OS beef chili side small bowl long right

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge