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!
