Make Lovejoy Chili at home (or not :-)

Lovejoy Chili con Carne with Sweet Corn Aji Amarillo

If you haven’t tried this yet, you OWE it to yourself (especially on a rainy day) to enjoy a bowl of Josh’s chili, made exclusively for Lovejoy Bakers.  Getting Josh to part with the recipe was no small feat, but here it is for those who want to make a big batch at home.

Josh’s Chili Con Carne with Sweet Corn Aji Amarillo

For the Chili
1 lb. Painted Hills ground beef
1/4 cup vegetable oil
1 large green bell pepper, seeded and diced
1 large red bell pepper, seeded and diced
I cup yellow onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
1 jalapeno pepper, seeded and diced
1 lb. Roma tomatoes, rough chopped with juice
2 cups canned black beans, drained
3 Tbs. garlic, minced
1/2 Tbs. onion powder
1 Tbs. dark chili powder
1 Tbs. ground cumin
salt/pepper, to taste

1.  Heat a large pot on medium high heat with oil.  Brown the ground beef, drain, reserve 1/4 cup of drippings, set beef aside.
2.  Put reserved drippings back into the pot.  Turn heat to high and add peppers, carrots, onion, celery, garlic and jalapeno. Saute until soft and slightly caramelized.
3.  Toss in remaining ingredients and beef.  Cover pot, turn heat to low, and stew for 3 hours. Stir occasionally and adjust salt and pepper to taste.

For the Sweet Corn Aji Amarillo
1/2 cup softened cream cheese
1/2 cup cooked corn
1/2 cup sour cream
1 1/2 Tbs. dried Amarillo Chile Powder (probably available at Whole Foods, New Seasons, etc.)
salt/pepper to taste
1 chopped scallion (for garnish)

1.  Place all ingredients, except for corn and scallions, in Food Processor.  Puree until smooth.
2.  Remove blade and fold in corn.
3.  Add a generous spoonful to chili before serving.  Garnish with chopped scallions.


Lines can be long, but they move fast!


With all of our good weather, the bakery has been b-u-s-y.  We apologize if the lines have been daunting, but we’re working hard to serve you as quickly as possible.  Just remember, we’ll reward your patience with sweet and delicious samples.  Pictured above is something we bet you’ll like:  A fresh Oregon strawberry danish with vanilla pastry cream, powdered sugar and streusel icing.


At lunchtime, our cooks are rocking! The Lovejoy kitchen crew are masters at what they do, and one of their masterpieces is the Pastrami on rye with stone ground mustard and quick pickles. Open wide to 6 oz. of luscious, juicy, perfectly seasoned beef brisket on the best rye bread in Portland.  Mmmm.


On the lighter side of decadence are these “Two Bite” Boston Cream Donuts.  Pop one in your mouth and taste the heavenly deliciousness of a nearly guiltless chocolate treat.  Only $2.00 a piece.


There’s nothing better with a Stumptown latte or cappucino than our Blueberry Coffee Crumb Cake.  Not too sweet, and filled with plump blueberries, this breakfast delicacy starts the day off right.  Okay, it’s fabulous all hours.  Even reheated the next day!

Food – glorious food!

Our new favorite sandwich:  The B.E.L.T.  Bacon, over-easy Egg, butter Lettuce and ripe Tomato on whole wheat country bread with dijon aioli.  Served all day.

Every evening, Chef Steven surprises us with fabulous dinner specials using best-of-the-season ingredients.  Pictured here is Wild Columbia River Steelhead, served over crispy fingerling potatoes and a sweet corn and serrano chili puree.

This mouthwatering special is a rustic “Porchetta,” marinated, slow-roasted pork belly, stuffed with Italian sausage.  It’s served with a barley and spinach risotto, prepared with local oyster mushrooms and black truffle creme fraiche.

With Oregon berry season in full swing, we proudly offer this flaky, buttery Blueberry Danish.  It’s filled with sweet pastry cream and topped with swirled streusel and a dusting of powdered sugar.  Come early for breakfast, this one sells out quickly!