Tag Archives: cranberry and chipotle cheddar cheese

Cincinnati-Style Chili

By Chef Lippe

I have taken the traditional dish of Cincinnati-style chili and added a few tweaks of my own.  I use fresh dried tomato basil pasta with pork belly sausage.


12 ounces package of Chef Lippes tomato basil pasta

1 tablespoon olive oil

12 ounces of pork belly sausage

1 onion (chopped)

1 tablespoon minced garlic

1 cup tomato sauce

1 cup water

14 fresh tomatoes chopped

2 tablespoons red wine vinegar

2 tablespoons chili powder

1/2 teaspoon ground cinnamon

1/2 teaspoon paprika

1/2 teaspoon ground allspice

1 tablespoon light brown sugar

1 tablespoon unsweetened cocoa powder

1 teaspoon hot cayenne pepper powder

1 16 ounce can kidney beans (drained and rinsed)

1 cup shredded cheddar cheese (optional)


Heat olive oil in large frying pan. Sautee onion until tender, mix in pork belly sausage, garlic and cook until the sausage is browned. Drain off some of the grease.

Stir in tomato sauce, water, chopped tomatoes, vinegar, chili powder, cinnamon, paprika, allspice, light brown sugar, cocoa, cayenne pepper.  Heat over medium-high heat until mixture begins to boil. Reduce heat to low, cover and simmer about 20 minutes to thicken sauce.

While sauce is cooking bring large pot of salted water to boil. Add fresh pasta and cook until al dente (2 minutes) Drain well, place on platter.

Stir beans into chili and mix well, pour onto pasta.

Top with shredded cheddar cheese.

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Filed under Artisan pasta, cayenne pepper, Chef Lippe, Chile Powder, Chili Powder, Food, Food blog, recipes, spices

Chorizo Chipotle Mac ’n Cheese

By Chef Lippe

Try my adult version of Mac ‘n Cheese with a nice spicy twist. We use handmade artisan chorizos from our store that are nice and spicy, add an extra hot special blended chipotle powder (also from our store).  Then to make this dish melt in your mouth we used an artisan cheddar cheese that has a creamy sharp bite, mixed our milk with heavy cream and added a little Monterey Jack cheese just to round out the flavors.  If you like it extra hot try Chef Lippes special blend of dry mustard powder that has the extra kick of wasabi and can be found in our condiments section.  Just click on the links to find them in our store and use the code “blog” to receive free shipping.

Chorizo Chipotle Mac ’n Cheese


  • 1 cup elbow macaroni pasta
  • 2 Tablespoons olive oil
  • 4 ounces chorizo, crumbled
  • 4 Tablespoons butter
  • 2 cups milk
  • 2 cups heavy cream
  • 1 Tablespoon dry mustard
  • 1 Tablespoon chipotle powder
  • 1 pound sharp white cheddar cheese
  • ½ pound Jack Cheese
  • 1 cup breadcrumbs
  • Pinch of salt


  1. Heat oven to 350 degrees
  2. Cook pasta in salted, boiling water until al dente. Drain and set aside.
  3. Heat large skillet over medium heat. Add olive oil and sauté chorizo until browned (removed from casing/crumbled). Set aside.
  4. Lower heat and melt butter. Add flour, whisking for 1 minute. Slowly whisk in milk and bring to a simmer, continuing to whish constantly. While stirring, add mustard and chipotle pepper, and cheese (save ½ cup for topping).
  5.   Pour drained pasta into the cheese sauce and toss to combine. Transfer to 3 quart casserole dish. Top with chorizo, reserved cheese and bread crumbs.
  6.   Bake for 35 minutes or until golden brown and bubbling.

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Filed under Chef Lippe, chorizo and macaroni, Food blog, Macaroni and cheese, recipes, spices

Pineapple and Chipotle Cheddar Cheese Casserole


Pineapple and cheese casserole

This will be a family favorite! We served it at family picnics with the meal but it is sweet enough to be a dessert and goes great with turkey and ham.


  • 3 (15 ounce) cans of pineapple chunks in their own juice
  • 2 ½ cups shredded  (my family likes a little spice so we use cranberry and chipotle cheddar cheese http://shop.cheflippe.com/cranberry-chipotle-cheddar/)
  • 8 tablespoon pineapple juice
  • 8 tablespoons all purpose flour
  • 1 cup white sugar
  • 30 buttery round crackers (I use Ritz), crushed
  • ½ cup butter melted

 Preheat oven to 350 degrees.

  1. In a large bowl combine pineapple chunks, cheese, pineapple juice, flour and sugar, spoon into a 9 x 13 inch baking dish.
  2. Mix melted butter with crushed crackers sprinkle on top of pineapple mixture.
  3. Bake in oven for 30 minutes


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