So, it’s a little mix of my Southern and Southern Italian going on in the kitchen tonight, y’all! I’ve got a double batch of my Spicy Red Sauce cooking right now…and next up is a batch of Pineapple Upside Down Jam! A true mix of the Bulla household.
But seriously, I haven’t had the time to cook in a couple of weeks, and it was killing me. Finally, tonight I got the boys in bed and released myself to the kitchen. I even have a new recipe that I might try after the Pineapple Upside Down Jam…it’s a spicy one, so stay tuned!
Wow. You know that kick in the back of your throat when you eat something really spicy? The one that makes you cough? Yeah, that’s what this has. It isn’t overwhelming, but the first couple of bites make you cough a little. In a good way, of course. I made this chili yesterday in the slow cooker, and man was it awesome! I used the last of the bell peppers from the BFF in this recipe, along with 2 sweet onions, about a 1/4 cup minced garlic, 1 tube of spicy Chorizo and 1 tube of regular Chorizo (which is already spicy!), diced tomatoes, and some homemade chili powder.
I used to not like green bell peppers, but once I started making homemade chili, I realized that I couldn’t get enough of them in my bowl. I add probably twice as much bell pepper as any recipe calls for…but no one in my house is complaining! :0)
So when it was time to eat, we added Cuban rice and beans (leftovers) to one bowl and elbow macaroni to another for a little bit of goulash.
Here’s my chili powder mix (in case you don’t have a premixed one in the pantry):
- 1 tsp Paprika
- 1 tsp Cayenne Pepper
- 1 tsp Oregano
- 2 tsp Garlic Powder
- 2 tsp Ground Cumin
Mix it all separately in a bowl before adding to your recipe. If you’ve got some left over, you can easily store it in a baggie and write on the outside with a marker.