Zesty Tenderloin Bowl of Red

"No beans or tomatoes in this Michiganders Texas Chili, distinctive, piquant and simply delicious. Use the tenderloin YOLO!"

Prep Time


Cook Time

1 1/2 hour

Paired With

Main Protein



Beef broth 3 cups, divided, 1, 1/2, 1, 3, 3, 1, 2, 1, 3 tablespoons, 2 pounds, 1 tablespoon, 1 tablespoon, 1 teaspoon, as desired, 2, 4
Dried ancho chili
Dried chipotle chili
Dried guajillo chili
Red bell peppers
Cubanelle peppers
Anaheim pepper
Jalapeno peppers
Poblano pepper
Olive oil
Beef tenderloin
Minced garlic
Worcestershire sauce
Queso Fresco, crumbled
Cilantro sprigs


  1. In a saucepan bring the beef broth to a boil.
  2. Heat a large pan to medium-high heat and dry roast the peppers about 30-60 seconds per side. They will become slightly puffy and fragrant.
  3. In a bowl pour 1 cup heated beef broth over the dried chili’s and set aside.
  4. Heat oven to 400 degrees and place fresh peppers on a parchment lined baking sheet, bake for 7-10 minutes and turn over, bake for another 7-10 minutes. The peppers should be softened with the skin separating from the pepper. Remove and discard the stems and seeds. Separate the meat from the skin, discard skin.
  5. Heat an enameled cast iron pot – or a heavy bottom pot, add olive oil and tenderloin cubes and sear, add minced garlic in the last few seconds. Remove from heat while working on step 5.
  6. In the bowl of food processor, add the hydrated dried peppers with the beef broth they’re hydrating in, add roasted peppers; puree (this step will take some time in the food processor on high as the skin on hydrated peppers can be tough, however, the pureed skin adds a texture to the chili). Add pureed peppers to the pot. Place lid on the pot so steam can’t escape.
  7. Add remaining 2 cups heated beef broth, molasses and Worcestershire sauce to the pot. Heat to a boil then reduce heat to simmering, allow to simmer with the lid ajar for 1 hour.
  8. Serve chili with crumbled queso fresco, a lime wedge or two and a sprig of cilantro for garnish.

Enjoy this Spicy Bowl of Red with a glass of crisp and refreshing Black Box Pinot Grigio!