Harris
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Harris asked in Food & DrinkCooking & Recipes · 1 decade ago

Do you like spicy food? What is your favorite hot dish?

9 Answers

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  • Anonymous
    1 decade ago
    Favorite Answer

    If you want to raise the HOT on this recipe, just increase the Chili Powder or the Cayenne Pepper or both. Won't change the flavor, just warms up your internal plumbing.

    David's Chili Con Carne Y Frijolies

    2 Cups Small Red Beans (Washed and Picked Over)

    2 Lbs. Lean Ground Beef (3 Lbs., If Pork Is Omitted)

    1 Lbs. Lean Ground Pork

    1 Whole Green Bell Pepper

    1/4 Cup Peeled Garlic (Coarsely Chopped and Slightly Crushed)

    2 Large Peeled White or Cooking Onions (Coarsely Chopped)

    3 Tbls. Chili Powder

    2 Tbls. Ground Oregano (Increase By 1 tsp. If Whole Crushed Seeds Are Used.)

    1 Tbls. Ground Cumin (Increase By 1 tsp. If Whole Crushed Seeds Are Used.)

    1 Tbls. Ground Coriander (Increase By 1 tsp. If Whole Crushed Seeds Are Used.)

    1 tsp. Paprika

    1 tsp. Ground Rosemary (Increase By 1/2 tsp. If Whole Crushed Leaf Is Used.)

    1 tsp. Ground Sweet Basil (Increase By 1/2 tsp. If Whole Crushed Leaf Is Used)

    1 tsp. Ground Chia Seed (Increase By 1/2 tsp. If Whole Crushed Seeds Are Used.)

    (Note) Sage May Be Substituted For Chia Seed.

    1/2 tsp. Ground Cloves

    1/2 tsp. Ground Bay Leaf (Increase To 1 tsp. If Whole Crushed Leaf Is Used.)

    1/8-1/4 tsp. Cayenne Pepper

    Salt To Taste (1 tsp. Is A Good Starting Point)

    1 1/2 Cups Tomatoe Puree or Paste (Tomatoe Sauce Makes The Chili Too Runny)

    1 1/2 Quarts Bean Stock (From Cooked Beans)

    (If Only Whole Herb Ingredients Are Available, They May Be Run In A Blender For Smoother Consistancy.)

    In A Large Pot, Cover Beans With At Least 6 to 8 Cups Of Water. Bring To A Boil and Then Simmer Until Beans Are Soft, But Not Mushy. Drain Beans and Retain The Stock For Use In The Chili.

    In A 4 Inch Deep Iron Skillet, Brown The Meat At A Medium High Heat. After Browning, Add Onions, Garlic, Bell Peppers, and All The Herbs. Stir and Toss This Dryish Mixture For About 15 Minutes. Add Tomatoe Puree or Paste and Mix Well. To This Add 1/3 Of The Bean Stock (More Can Be Added For Consistancy.) Reduce Heat and Simmer 12 Hours Or So, Adding Bean Stock As Necessary.

    In A Large Pot (Bean Pot Is Good), Mix The Chili and The Beans and Simmer For At Least 2 Hours Before Serving.

    Left Over Chili and Beans Can Be Frozen and Reheated For Later Use.

    Serves 8 to 10 People

  • 1 decade ago

    I love Indian food! I love most hot and spicy Indian food, especially curry dishes.

  • 1 decade ago

    Bake until hot all the way through, 1 link Polish sausage, 2 cups hot pickeled cauliflower, and 1/4 cup horseradish mustard. The sausage and cauliflower are great on rolls. My dad's Polish version of the Italian sausage, peppers and onions.

  • 1 decade ago

    Yeah !

    Spicy Jumbalaya and Gumbo

    w-

    Rice.

    and

    Fried Egg-plant.

    it's

    Right-on

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  • 1 decade ago

    hot chicken wings. split wings and lay out on a greased baking pan. sprinkle with cayanne pepper and paprika and bake at 375 for 45-50 min. toss in large bowel with 1&1/2 cups of frank's redhot sauce or you favorite hot sauce. serve with bleu cheese or ranch dressing and celery

  • 1 decade ago

    Shredded Beef Szechuan and Hot and Sour Soup.

    Great when done right and wonderful if you have a cold that needs to be broken up so you can breathe again.

  • 1 decade ago

    Yes. Any type of Mexican food. The hotter the better.

  • 1 decade ago

    Sushi with extra Wasabi ... It's not sushi unless I'm bawling like a baby!!!

  • Anonymous
    1 decade ago

    YAHHHHHH

    BECAUSE I LIVE IN PAK AND THE DISHES OF PAK IS SPICY

    JUST LIKE CCCCCCCCCCC!

    CHICKEN TIKKA HARYALI!

    THIS IS 1 OF THE PAKI DISH AND THIS IS AVAILABLE IN ALL RESTAURANTS OF PAKISTAN!

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