​Northfield Olive Oils and Vinegars

​Stuffed Pork Tenderloins
4 thick cut pork center tenderloins
2 Tbsp. of Chipotle Olive Oil
2 Tbsp. of Reduced Maple Red Balsamic
1-1 1/2 Cups of Maple Fall stuffing (see recipe below)
1 tsp. Roasted Garlic Sea salt & freshly ground pepper
Preheat oven to 400 degrees.  Season pork with garlic sea salt and freshly ground pepper. In a large skillets (oven proof skillet) heat chipotle olive oil on high (on the stove top) and pan sear pork about 4-5 minutes on each side.  Remove pork and let cool until it is easy to handle. Cut a pocket down the side of each tenderloin.  Divide stuffing into four equal parts. Stuff pork tenderloins and secure with toothpicks so stuffing won't fall out when turning.  Place pork back into skillet or baking dish.  Bake pork for 15 minutes, flip and drizzle with Maple balsamic and bake for another 15 minutes until cooked through (internal temp is 165 degrees). 

Espresso Balsamic BBQ sauce
1 cup Espresso balsamic vinegar
1/4 cup Chipotle Olive Oil
3/4 cup ketchup
1/3 cup brown sugar
1 Tbsp. Dijon or Ground Mustard
1/2 tsp Chipotle Sea Salt
1/2 tsp pepper
Combine all ingredients in a sauce pan and stir until brown sugar has dissolved and mixture is smooth.  Simmer over medium heat until the mixture is at BBQ consistency.

​All Day Beef Chili with Chipotle Infused Olive Oil

2 lbs. bottom round roast or flank steak cut into 1 inch cubes 
3 Tbsp. of Chipotle Olive oil
1 large onion
2 cups sliced baby Bella mushrooms (or white button mushrooms)
1 large red bell pepper
1 large yellow pepper
Chipotle Sea Salt (2-4 tsp to taste)
1 (15 1/2 oz.) can of light kidney beans
1 (15 1/2 oz.) can of garbanzo beans
1 (15 1/2 oz.) can of black beans (rinsed)
2 cans (14 1/2 oz.) diced tomatoes 
1 (1 1/4 oz.) package of reduced sodium taco seasoning
1 tbsp. chili powder
4 tbsp. of chocolate balsamic vinegar
Cheddar cheese (optional-for topping) & sour cream (optional)
Heat 3 tbsp. of Chipotle olive oil in a large skillet (cast iron is preferred, but not necessary) add beef and cook, stirring frequently, until brown about 4 minutes. You may have to divide the beef into two to get all beef brown evenly.  Transfer to a 5-6 quart slow cooker.  Add the onion, peppers and mushrooms to the skillet and sauté until onions are transparent, transfer mixture to the slow cooker.  At this point add kidney, garbanzo and black beans and taco seasoning and chili powder to the slow cooker. Mix all ingredients and let stew on low for 8-10 hours or on med-high for 4-6 hours. Once chili is cooked through add the Dark Chocolate balsamic and stir until incorporated completely.  Bowl up your chili and top with cheddar cheese and a small dollop of sour cream and drizzle with the Chipotle olive oil for a more intense flavor.   This will serve 6-8 people

Quick Veggie Chili with Chipotle Infused Olive Oil
3 Tbsp. of Chipotle olive oil
1 large onion
2 cups sliced baby Bella mushrooms (or white button mushrooms)
1 large red bell pepper
1 large yellow pepper 
Chipotle Sea Salt (2-4 tsp to taste)
1 (15 1/2 oz.) can of light kidney beans (I will switch up and use Navy beans)
1 (15 1/2 oz.) can of garbanzo beans
1 (15 1/2 oz.) can of black beans (rinsed)
2 cans (14 1/2 oz.) diced tomatoes 
1 (1 1/4 oz.) package of reduced sodium taco seasoning
1 tbsp. chili powder
4 Tbsp. Dark Chocolate Balsamic
cheddar cheese (optional) &
sour cream (optional)
Heat 3 tbsp. of chipotle olive oil in a large skillet add onion, peppers and mushrooms to the skillet and sauté until onions are transparent. Season with sea salt and add kidney, garbanzo and black beans and taco seasoning and chili powder to the slow cooker. Mix all ingredients and heat at a medium-high heat until beans are heated through (15-20 minutes). Once chili is cooked through add the Dark Chocolate balsamic and stir until incorporated completely. Bowl chili and top with cheddar cheese and a small dollop of sour cream and drizzle with the Chipotle olive oil for a more intense flavor.
This will serve 4-6 people