be still my burning heart…

I am having a real bad case of heartburn. And I know exactly the reason why…

I made my Red Hot Chili Pasta for dinner and got carried away with the onions, jalapeños, and red pepper flakes. Fall/winter is perfect for having chili and tonight was especially chilly (pun intended.) When strapped for time and I am craving for a bowl of red, I cook this particular recipe. If I have all day to cook, then it’s my Kick-Ass Chili. Both styles contain no beans and the only difference is the kind of meat. The RHC is made with ground beef, while the KAC have chunks of beef and pork.

It’s great having these two chilis in my back pocket to chose from whenever I want. I always end up with a huge batch that gives me plenty of left-overs. They absolutely freeze well, but I normally will finish them off in a few days.

One of the things I like to make with the RHC is pasta. The RCHP is basically spaghetti with a chili kick. I top this dish with diced onions and jalapeños, and some cheese. I stick it under the broiler just to melt the cheese and I am ready for some serious grubbin’.

Next time though, I probably should hold back on the heat. But then again, it’s not real chili if you don’t feel it inside. That’s why Rolaids were invented…

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