This chili recipe has been featured at Polo Grill since 1983. Wild game meats such as elk or venison tenderloin may be used in place of the beef tenderloin.
(Yield is 4 Cups)
Coat beef tenderloin with flour, then salt and pepper to taste.
Melt butter in a sauté pan. Add diced onions and tenderloin.
Sauté until tenderloin is browned, then drain grease.
Add tomatoes, beef stock, chili powder, cumin and red pepper.
Cook 20-30 minutes over low flame. Then add beans.
Garnish with sour cream, pico de gallo and tortilla strips.