​Northfield Olive Oils and Vinegars

​​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.

​Filet Mignon with a Chocolate Balsamic Reduction

(For an easy Romantic Dinner for 2)
2 5 oz. Filet Mignon or (beef tenderloin) 
3 tbsp. Hojiblanca extra virgin olive oil, 
1 tsp. Fleur de Sel sea salt to taste & 1 tsp. fresh ground pepper
1 minced shallot
¼ cup port wine
1 tbsp. Chocolate Balsamic
¼ cup beef stock
1 tbsp. fresh thyme
1 oz. Terroir chocolate, chopped

Drizzle 1 tbsp. of olive oil over filet and season with sea salt and freshly ground pepper. Heat remaining oil in skillet, add steaks and cook to desired tenderness about 2-6 minutes for rare to medium rare. Remove filet from skillet, cover with tin foil to keep warm. Sauté shallot in beef drippings and cook for about 1 minute. Add port and chocolate balsamic. Simmer until reduced to a thick sauce. Add the beef stock and crushed rosemary, return to a simmer. Once the sauce starts to simmer, whisk in chocolate until it melts. Pour sauce over steaks to serve.
Serves 2