Page 111 - Cuisione fo Arizona - Volume 8

Recipes
Tenderloin Chili
SIDE DISHES
Baklouti Green Chili Agrumato- Cheddar Cheese Cornbread
2 lbs 4 cloves 1 large 2, 14oz cans 2, 14oz cans 2, 4oz cans 1 small can 1 qt 2 tbsp 1 tbsp 1/2 tbsp 1/2 tbsp 1/2 tbsp 2-3 dashes 1-2 tbsp 1-2 tbsp 1/4 cup Garnish Garnish
Ground Beef
Garlic, minced
White Onion, medium dice Tomatoes, small dice
Ranch Style Beans
Green Chiles
Tomato Paste
Beef Stock
Chili Powder
Cumin
Crushed Red Pepper
Cajun Spice
Oregano
Tabasco
Salt, or to taste
Pepper, or to taste
Slurry (cornstarch and water) Red Onion, chopped
Jack or Cheddar Cheese, grated
2 cups 1/2 cup 2 tbsp 1 tbsp 1 tsp 2 tbsp
1 1/2 cups 2 large 1/2 cup 8 oz
1/3 cup
Whole Wheat Flower
Yellow Cornmeal
Honey
Baking Powder
Kosher Salt
Anaheim Pepper, seeded and nely diced (1 small pepper)
Whole milk
Eggs, lightly beaten
Baklouti Green Chili Olive Oil Cheddar Cheese, sharp, grated
(2 oz reserved)
Scallion, chopped (1 tbsp reserved)
• Cook ground beef over medium high heat in a large soup pot until browned evenly. Drain, remove beef from pot and set aside.
• Use a small amount of the beef fat to cook the garlic and onions over medium heat in the same large pot until translucent. Add the drained ground beef to the onions and stir well. Add the tomatoes, beans, chiles and all the other ingredients besides the cornstarch slurry. Stir well and cook over medium heat until the mixture just starts to boil and then turn down and simmer for at least a half hour.
• Add the cornstarch slurry, bring back to a simmer for a few minutes.
• Serve topped with the chopped red onion and grated cheese.
At The Stockyards, we use trim from the Filet Mignons and the New York Strips for our ground beef in the Chili, but we have
also used ground Buffalo, and ground Elk and both of those work great as well. You can also substitute fresh tomatoes and chiles for the canned variety in this recipe. Season to your own tastes. We serve the Chili with Cornbread Muf ns that have poblano chiles baked into them. Cornbread is the perfect complement to our chili. Creekside Grill
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Preheat oven to 350° F.
Grease a 9” x 9” baking pan w/green chili olive oil. Combine the our, cornmeal, honey, baking powder, and salt in a large bowl.
In a separate bowl, combine milk, eggs, and green chili olive oil with a wooden spoon, stir the wet ingredients into the dry.
Mix in the grated Cheddar cheese, scallions, and Anaheim peppers.
Pour batter into the prepared pan, smooth the top, and sprinkle with the reserved grated Cheddar cheese and extra chopped scallions.
Bake for 30-35 minutes, or until a toothpick comes out clean.
Cool and cut into large squares. Serve warm or at room temperature.
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