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It's cold here on Martha's Vineyard. The snow has been falling and the boats have been cancelled. This is the kind of day when there is no substitute for a good bowl of chili. I believe there is a better way than buying the bag of chili mix off the shelf.


    -1 tbsp salt                                      

    -1 tsp oregano                                

    -1 tsp cumin                                    

    -1 tsp smoked paprika                    

    -1 tbsp ancho chili powder

    -1 tbsp black peppercorns (whole)

    -1.5 tbsp whole coriander (whole)

    -1 tbsp fennel (whole)


  -In small pan toast fennel and coriander seeds together until the aroma fills your kitchen   (don't burn).

  -Use a spice grinder to grind your peppercorns, fennel, and coriander.

  If you only have access to ground coriander, fennel, and black pepper it will still be delicious.

  -Combine all of your spices in a large bowl, and set them aside.


    -2 large sweet or white onions (large dice)      

    -2 red bell peppers (large dice)                        

    -2 green bell peppers (large dice)                   

    -1-2 jalapeno peppers (small dice)                    

    -1/4 cup olive oil                                                

    -3 cloves garlic (minced)                                  

    -2 tbsp peanut butter

    -1 (15oz) can kidney beans

    -1 (15oz) can black beans

    -1 (28oz) can whole peeled tomato

    -1 (28oz) can crushed tomato

    -2 lbs ground beef

    -salt & pepper


  -Season beef with salt and pepper, and brown in dutch oven or stock pot, then set aside.

  -Leave all the juices in your pot, and add 1/4 cup olive oil on medium low heat.

  -Add in all of your spices and stir until mixture is uniform.

  -Bring up the heat to medium high and add in your fresh vegetables (leave garlic aside).

  -Mix your veggies until they thoroughly coated.

  -Cook your veggies until the onions are soft and translucent (stir regularly).

  -Drain and rinse black, and kidney beans.

 -Once your veggies are soft add garlic and peanut butter. Stir until the peanut butter is mixed in, and the garlic begins to cook. 

  -Add in tomatoes and beans. Add water to the crushed tomato can to get the remaining tomatoes, and pour the water into the pot, and stir.

 -Mix in your beef, and bring to a slow boil. This is the point things tend to stick to the pan so keep stirring. 

  -Once your chili has come to a boil, reduce to a simmer, cover with a lid, and stir every now and then for 45-60 minutes. (If you have all day you can leave it on the lowest heat and slowly cook it all afternoon).

When your peeled tomatoes start to fall apart its time to eat. 


Beginning of the End

Here it is... the Beginning of the end for my old, and admittedly outdated Blog....

This blog will be your exclusive look into my kitchen.  Practical knowledge, recipes, food handling, preparation, and experiments hopefully gone right.  My passion for cooking has driven me to constantly peruse the best methods, flavors, textures and practical skills in the kitchen.  Stay tuned, and join me on my culinary adventures!  

Feel free to contact me with any questions, or the recipe for the thing I made that one time that you can't stop thinking about.