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postheadericon Jake’s Classic Chili Recipe


Serves 8-10


  • 1.5-2  pounds ground beef
  • 1-2 cups dried kidney beans
  • 1-2 cups dried black beans
  • 6-8 large tomatoes
  • 2 large white onions
  • 8-10 cloves garlic
  • 2 jalapeno peppers
  • 2 large anaheim peppers
  • 1 large red pepper
  • 1 large green pepper
  • 1-2 ounces chili powder
  • 1/2 ounce cumin
  • corse ground salt (to taste)
  • coarse ground pepper (to taste)
  • 6-8 ounces dark beer (I prefer porter)
  • hot sauce – optional (to taste)
  • 1 cup bacon fat


Soak and prepare dry beans according to directions.  Set aside.

Cook ground beef though with a little salt and pepper, chili powder and cumin.  Refrigerate.

Chop onions and dice garlic. Set aside.

Deseed and chop all peppers incluging jalapenos, anaheim peppers, red and green bell pepper. set aside.

Blanch tomatoes in hot water until the skin seperates from the flesh.  Soak in ice water until they have cooled enough to work with. Peel and take out stem.  Set aside.

Cooking Directions

In a large chili pot, heat bacon fat over medium heat and add diced onion and garlic. Sautee until translucent.

Add chopped peppers and a pinch of salt and pepper and saute for about 5 minutes.

Deglaze the pan with half of the beer.

Add tomatoes, beef, beans, chili powder, cumin, and salt and pepper to taste.

Reduce heat to medium low and and simmer 1-2 hours, stirring occasionally.  Add the rest of the beer as the chili cooks.

Serve with Fritos, shredded cheese, and sour cream.


You may substitute ground turkey, wild game, ect. for ground beef

You may substitute can beans for dried beans.

You may substitute canned tomatoes for fresh tomatoes.

You may substitute  oil or butter for bacon fat.


postheadericon Homemade Meat Sauce


Makes 8-10 servings

This pasta dish is full of fresh of fresh nutritious vegetables and herbs! Using a carrot in the sauce eliminates the need for sugar, by taking advantage of natures natural sweetener. Adding a bit of white wine vinegar, adds just the right amount of acidity and tang, most tomato sauces lack. Depending on how “meaty”you like your sauce, use between 1 and 2 pounds of fresh, lean ground beef. If you prefer a vegan/vegetarian sauce, skip the meat all together, substitute vegetable stock for the chicken stock, and substitute margarine for butter.  Also try adding fresh mushrooms about 10 minutes before serving, for a tasty variation on this traditional, delicious tomato based pasta sauce!


  • 1-2  pounds –  ground beef
  • 8-10 – large tomatoes
  • 1 –  large sweet yellow onion
  • 1  – head of garlic
  • 1 – green bell pepper
  • 1 – red bell pepper
  • 1 – carrot
  • 1 – small can tomato paste
  • 1/2 cup – olive oil
  • 1/8 cup – white wine vinegar
  • 1/2 cup – white wine
  • 1/2 cup chicken stock
  • 2 tablespoons – butter
  • to taste – white pepper
  • to taste – salt
  • 1/4 cup – fresh oregano
  • 1/4 cup – fresh basil
  • 1/8 cup – fresh roasmary
  • 1/8 cup – fresh thyme
  • fresh grated parmesan cheese
  • fresh mushrooms (optional or a great substitution for ground beef)


1. Cook meat with salt and white pepper and drain the fat. Refrigerate.

2. Blanch tomatoes and set aside.  Instructions for how to blanch tomatoes.

3. Peel and dice onions. Set aside.

4. Seperate cloves of garlic, peel and dice.  Set aside.

5. Chop red and green bell peppers.  Set aside.

6. Finely dice the carrot.  Set aside.

7. Rinse and slice mushrooms (optional)

8. Remove stems and finely dice all herbs.  Set aside.

Cooking Directions

1. Saute garlic and onions in olive oil.  Instructions for how to saute garlic and onion.

2. De-glaze with white wine and chicken stock

3. Reduce to simmer.

4. Add bell peppers and carrot. 

5. Add salt and white pepper.

6. Simmer for 20 minutes, stirring occasionally.

7. Add the blanched tomatoes, ground beef, tomato paste, butter, vinegar and herbs.

8. Simmer for about an hour, stirring occasionally.

9. Add mushrooms 10 minutes prior to serving (Optional)

10. Add freshly grated parmesan cheese and stir until cheese is melted.

11. Serve over your favorite pasta.  Bon Appetit! 


postheadericon Farfalle with Spicy Tomatos and Sausage


Farfalle con salsiccia piccante

A bold and spicy fresh tomato pasta dish made with garden herbs and sausage medallians.


  • 1 medium sweet yellow onion (chopped)
  • 6 cloves garlic (minced)
  • 6 medium tomatoes
  • 1 jalapeno (seeded and diced)
  • salt
  • white pepper
  •  dry crushed red pepper (to taste)
  • 1 cup white wine
  • 2 tablespoons olive oil
  • 1/2 lb ground veal (or ground beef)
  • 1/2 lb Italian sausage
  • 3 sprigs fresh oregano (chopped)
  • 4 leaves fresh basil (chopped)
  • 1 sprig fresh rosemary (chopped)
  • 2 or 3 sprigs fresh thyme (chopped)
  • 1 package (6-8 servings) Farfalle or bow tie pasta (cooked)
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • 1 egg
  • 1 cup breadcrumbs


1. Blanch tomatoes by boiling in hot water until the skin starts to separate from the flesh. Then soak in ice water until they have cooled enough to work with.

2. Peel the tomatoes and take out the cores.  Set the tomatoes aside.

3. Heat up olive oil in a pan on medium heat

4. Add onions, garlic, jalapeno and a pinch of salt and white pepper,  and saute until the onion and garlic are translucent, taking care not to burn.

5. De-glaze pan with the white wine and reduce heat to simmer.

6. Add apple cider vinegar, whole blanched tomatoes and simmer for about 30 minutes or  until tomatoes start to fall apart.

7. Add fresh herbs, crushed red pepper, and honey

8. Simmer for an additional 15 minutes.

9. Combine veal, Italian sausage, egg, and bread crumbs and form into silver dollar sized medallions. Pan fry the medallions in a small amount of olive oil for about 10-15 mins or until cooked through.

10. Toss pasta with olive oil.

11. Place pasta on a plate, spoon the tomato sauce over the pasta.

12. Place the sausage medallions over top and garnish with a bit of fresh basil.


postheadericon Sweet and Spicy Carrot Frites


Spicy, Sweet, and Simple.


  • 7 carrots
  • 1 stick butter
  • 1/2 cup brown sugar
  • 1 tablespoon cinnamon
  • 1/2 cup orange juice
  • dash salt
  • dash crushed red pepper


Peel and slice each carrot into 4 or 5 long sticks and then cut in half.

For the sauce:

Melt most of the butter in a large frying pan over medium heat

Add brown sugar and stir until combined.

Add cinnamon, orange juice, a pinch of salt, a pinch of crushed red pepper and reduce by half.

 For the carrot frites:

In a medium sautee pan, sautee carrots, in a couple tablespoons of butter and a bit of brown sugar for about 20 minutes or until carrots are brown, crispy and sticky.

Plate the carrot frites and drizzle sauce over top.



postheadericon How to Blanch Tomatoes


Blanching tomatoes is necessary when you want use fresh tomatoes in soups, stews, sauces and other recipes.  By blanching tomatoes the skin is easily separated from the flesh with a minimum of tomato being wasted.


Medium to large tomatoes of any variety (garden fresh, Hot House, Roma, Steakhouse, etc)


1. In a large pot, bring water to a boil.

2. Add tomatoes

3. Boil 10-15 minutes or until the skin starts to seperate from the flesh.

4. Carefully remove the tomatoes from the boiling water and place into a bath of ice water for about 10 minutes or until cool.

5. Remove the skin from the flesh by hand.

6. Cut out the stem.

7. Use in your favorite recipe.