20 Jan
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Chili Bisque Recipe

By Kansas City Steak Company

As we continue National Soup Month, our Kansas City Cook Team is sharing their go-to steak soup recipes.

Today, Chef Darci Bos lets us in a family secret recipe, her Chili Bisque.

Doesn’t this make you want to light the fireplace, grab a good book and spend the weekend in the warmth of your home and this lovely bisque? Or is that just us?

We imagine we’re not alone.




Chili Bisque Recipe

Serves 4-6



5 – Large Tomatoes

2 – Red Peppers

2 – Red, Orange, Yellow Sweet Peppers

6 TBS – Salted Butter – divided

2 TBS – Dark Brown Sugar

1 – Ancho Chili

4 Tsp. – Garlic (minced) – divided

1 – Onion (Diced)

2 Tsp. – Worcestershire

1 Tsp. – Cinnamon

2 Tsp. – Ground Mustard

2 TBS – Chili Powder

2 Tsp. – Pepper

1 Tsp – Salt (or to taste)

5 Cups – Beef Stock

6 oz – Tomato Paste

2 Tsp. – Basil

2 Tsp. – Thyme

16 oz – Kansas City Steak Company Super Trimmed Filet Minion

½ Cup – Heavy Cream

1 Tsp. – Lime Juice

1 Tsp – Cilantro  

¼ Cup – Blue Cheese Crumbles



Start off by grilling the Tomatoes, Red Peppers & Sweet Peppers until blackened.

In a large pot, sauté 4 TBS Butter & Brown Sugar until foaming.

Add to pot Ancho Chili, 2 Tsp. minced Garlic, Onion & Worcestershire and simmer for 3 minutes.

Stir in the Cinnamon, Mustard, Chili Powder, Pepper & Salt. Mix well.

Add to pot the grilled Tomatoes and Red Peppers. Stir in Beef Stock, Basil, Thyme and Simmer 20 minutes.

Add contents of pot to a food processor or blender and puree. Pour pureed mixture into a fine mesh colander over pot, and push liquid through so that there’s only the bisque in the pot. Discard remains left in colander.

Stir heavy cream & tomato paste in with bisque over low heat and let simmer until ready to serve.

For the Filet: In a Cast Iron, add 1 TBS Olive Oil and heat over medium/high until smoking. Salt & Pepper both sides of filet. Cook Filet 3 minutes each side, covering with lid both sides.

Then add 2 TBS butter and 1 tsp minced garlic to cast iron and keep spooning the melted butter and garlic over tops of filet an additional 1 – 2 min.

Remove and let steak rest for 5 minutes. Then slice into bite sized strips. (Shown larger for picture)

Pepper medley: Chop the grilled Sweet Peppers. Stir in the lime juice, 1 Tsp minced garlic and cilantro.

To Serve: Pour bisque into bowl. Top with Filet, Sweet Pepper Medley & Blue Cheese Crumbles.