Using grass fed beef filet for chili takes this dish to a whole new level!
You could still make this with grass fed ground beef or even ground buffalo and it would be amazing. Or, if you have a grass fed bottom or top round roast laying around, cube it up and use it! You will have to braise the meat for 1-2 hours on low to get the tenderness you want, though.
2 lbs. grass fed beef filet, cubed
2 tbsp olive oil (or your preferred fat, one with a pretty high smoke point)
2 yellow onions
1 red bell pepper
1 tbsp Mexican oregano
2 tsp cumin
2 tsp coriander
1 tsp smoked paprika
salt and pepper to taste
1 tbsp garlic powder (or 5 cloves of garlic, minced)
1 – 28 oz can crushed organic tomatoes
1 – 6 oz can organic tomato paste
1 – 15 oz can organic black beans (or any kind you like or have laying around)
12 oz of Guinness beer (0r beef stock)
Pat the grass fed beef filet tips dry. Sprinkle with salt and pepper and a teaspoon of the garlic powder. Get a dutch oven (preferably cast iron) really hot and add your grass fed beef in one layer. Depending on the size of your pot, you may need to do this in two batches to keep from overcrowding the pan (which steams the meat instead of browning).
While the beef is browning, take your vegetables and give them a chop.
Turn the beef over after about 2 minutes and let the other side cook for anther minute. Remove from pot and reserve.
Add the vegetables to the pan and stir to scrap up any of those yummy brown bits. This is deglazing the pot with the moisture from the vegetables.
After the vegetables begin to soften, make a well in the center of the pot and add the tomato paste. Let it sit a minute and then begin to stir it in that well. What you are trying to do is brown the tomato paste a little to caramelize it and deepen the flavor. Makes a huge difference! (This is a great trick in any dish that uses tomato paste.)
Add all the seasonings and give it a big stir to incorporate everything.
After the spices have a nice minute to toast, add the Guinness stirring again to scrape the bottom and deglaze. Bring to a rolling boiling and let reduce about 15 minutes.
Reduce the heat to maintain a simmer and add back the beef and any juices that have collected on the plate as well as the crushed tomatoes and black beans. Gently simmer for 15 – 30 minutes until the beef is tender (hey, it’s filet – not too difficult to achieve!). Taste and adjust any seasonings. Enjoy!