Autumn Maple Tenderloin Chili
Every year when the weather starts getting cold my family craves soups, stews and chili, so I like to try and come up with new creations. Some get the thumbs down and even tossed in the trash, but more often than not they get a thumbs up, and several trips to the dutch oven for seconds and thirds.
Sundays are typically our meat days – steak is a favorite, but this time I decided to create a tenderloin chili. A gourmet shop up the street makes one that they package for carry-outs that is outstanding! I’ve thought about this for years but never attempted to develop one. However, when I was asked to come up with a one pot recipe using pure maple syrup I immediately knew what I would create.
I know tenderloin is expensive, but when in chili the texture is like butter, and melds with the remaining ingredients, creating a rich depth of flavor.
I purchased two pounds of beef tenderloin at Sam’s Club for $25.00, and once prepared for chili, will serve 6-8 people plus leftovers or 8-10 servings. Typically when making tenderloin by itself I purchase it at a specialty market, but for chili I figured Sam’s would be just fine, and it was.
I prefer a hearty chili that’s savory, slightly sweet and spicy. Since pure maple syrup is naturally sweet and has a host of health benefits I was certain this would be flavorful especially if paired with butternut squash, black beans, chipotle peppers and bacon. These ingredients all go hand and hand with pure maple syrup, in my opinion. Of course, it would also need a robust beer to pull it all together, so I selected a Guinness Stout.
My daughter was skeptical at first and actually hesitated to even try it. My husband insisted I have a back up in case this was a bomb, and my son didn’t care – he’s happy to try whatever I muster up in the kitchen.
Verdict:
My son said this was the best chili he’s ever tasted and from now on to make this instead of all the others in my recipe file. When I mentioned using less of one ingredient he said, “NO it’s perfect exactly the way it is. Don’t change a thing!”
My daughter was shocked it tasted so good; went back for seconds, and took a bowl to work the next day for lunch.
My husband who really had no interest in trying it, had 2 bowls, then I caught him later in the evening sneaking another bowl, and the next day.
I”m always thrilled when I conjure up a dish everyone loves – who wouldn’t be? Based on the opinion of my entire household I hope you’ll try this.
Below is the recipe plus how to re-purpose the leftovers the next day. I look forward to hearing your feedback if you try it.
Autumn Maple Tenderloin Chili
Ingredients:
- 1 Tbsp. Olive Oil
- 2 Pablano Peppers, seeded and chopped
- 1 large yellow onion, chopped
- 2 lbs. Beef Tenderloin, ¼ inch cubes
- 2 strips Applewood Smoked Bacon, chopped
- 1 Butternut Squash, peeled, seeded and cut into ¼ inch cubes (see video)
- 2 Tbsp. chili powder ( or more depending on your taste)
- 12 ounces Guinness Stout Beer
- 28 oz. can crushed tomatoes
- 28 oz. can diced tomatoes
- 15 oz. can black beans
- 2 chipotle peppers in adobo sauce, minced
- ¼ cup plus 1 Tablespoon Pure Maple Syrup
- 1 ½ oz. Dark Chocolate Chili (flavored) Squares (I used Lindt)
Directions:
- Scoop room temperature chili in large ramekins or oven proof bowls.
- Add a dollop of sour cream to each bowl and stir.
- Using ready-made pie crust or homemade, roll pie crust out on a clean surface, approximately ¼-inch thick.
- With a pizza wheel, cut squares large enough to overlap the top of each bowl. Cover each bowl with squares of ready-made pie crust, then using the tip of a sharp knife; pierce several slits into the crust for venting.
- Place in a 350F degree oven until crust is golden brown. Now serve this delicious Autumn Maple Beef Tenderloin Pot Pie!
Hi, I’m Vicki Bensinger! I have been teaching culinary classes throughout Missouri since 1992. I offer personalized private culinary classes for individuals and small groups in the comfort of your home or organization.
Good stuff! I can definitely see the maple syrup in this. And I love the squash – I’ve done that, but much more typically I use sweet potato. But squash and maple syrup? Yes, please!
I love using sweet potatoes as well but my husband and daughter don’t like it, so I opt for the butternut squash.
Wow, Vicki! What an amazing chili! Tenderloin, bacon, maple syrup, black beans? So much I love about this recipe! A big chill is heading our way…this might be the antidote 🙂
I’d be curious to see what your hubby thinks – he seems to have a similar palate to my husband. If you try it ease let me know what everyone thinks.
We’re getting that cold weather too with highs in the lows 50s. I’m curled up in bed right now with my flannel Jammie’s on and my hubby and I are snuggled under the covers with the heater on. It’s cold!
It does sound and look like the best chilli, Vicki.
It was. That huge batch only last 2 days – I couldn’t believe it. It had all our favorite ingredients.
Hi Vicki,
I love all the flavors in this. So satisfying and comforting!
Thank you Asmita. It turned out much better than I imagined. So tasty and delicious! I hope you’ll try it.
What a luscious looking recipe! I love the use of maple syrup. Every time I go to Canada I bring some back with me 🙂
I’ve never been to Canada but hope to go there in the future.
Love this chili recipe-if the weather ever cools off here I will give this one a try-thanks for sharing it Vicki 😉
I don’t recall where you live but it’s cold here today. I took my dogs for a walk at the park midday all bundled up and with gloves on. I love this time of year – crisp and breezy. I hope you’ll try this recipe, it’s delicious!
Love this recipe…the flavors sound so tasty.
It was I hope you’ll try it.
This looks delicious!! So comforting!
It’s very comforting except for the fact we enjoyed it so much we overate. It was so good, I hope you’ll try it.
Seriously need to make chili for the first time (yep you heard me right!). Looks so delicious! I love the name of this dish – full “fall” flavor… <3 Such a delicious wonderful hearty dish for cold weather. 🙂
Nami I don’t know how I missed your comment. This is delicious, my family asks for it all the time now. I hope you’ll give it a try. I purchased my tenderloin at Sam’s Club since it’s more affordable and truly using tenderloin makes all the difference in the world. I hope you’ll give it a try.
This chili sounds wonderful. Doesn’t it make you feel so good when you see people going back for seconds.
It definitely does. When they go back you know you’v e got a winner. When they don’t well then you can almost bet it’s not!
This sounds like an amazing chili! I am looking forward to giving it a try. Thanks for sharing.
I hope you like it. Thanks for your comment.
With such great reviews from your family then it sounds like a recipe for everyone to try out. I love a big bowl of soup in the autumn and chill sounds great. Thanks for sharing Vicki!
It’s so delicious I find it hard to stop thinking about it. Please give it a try and let me know what you think of it.
Oh yum Vicki! We love tenderloin chili and yours sounds wonderful! You’ve got so many wonderful ingredients going on here! I can see why your family loved it and gobbled it up!
I hope you’ll try my version. We thought it was great!
Oh, how scrumptious and comforting. I love your Autumn Maple Tenderloin Chili, great recipe in using tenderloin. You’ve got me craving for a bowl now.
Please try it I think you’ll like it.
I’m sold! Like your family, I hesitated at the maple syrup, but it’s obvious that no hesitation is necessary. It looks delicious and definitely worth a go! Delicious and creative chili you’ve made here Vicki!
The pure maple syrup gave it a wonderful flavor – not too sweet but just right. I hope you’ll try it.
This sounds amazing. I have leftover cooked beef tenderloin (about 1 1/2 lbs). Could I use that? And does this freeze well?