Look Out – It’s International Hot and Spicy Day

As far as National or International Days goes, January 16th offers up some interesting choices. In addition to International Hot and Spicy Day (right up my alley), we have Fig Newton Day, Religious Freedom Day, Without a Scalpel Day and National Nothing Day.

I will admit, Without a Scalpel Day intrigued me. It turns out that the first angioplasty procedure was performed on this day in 1964, in Portland, Oregon. The pioneering physician, Dr. Charles Dotter, opened a blocked blood vessel, thus saving his patient from an amputation. The patient was able to leave the hospital a few days later with only a Band-Aid. That’s pretty amazing.

National Nothing Day has been observed by those in the know since 1973. National Nothing Day is sponsored by the National Nothing Foundation in Capitola, California. It was created to provide Americans with one National Day without celebrating, observing or honoring anything. Hum, seems to me that acknowledging day’s mere existence is something. And the fact that the Nothing Foundation supports it says the foundation is actually doing something on this day of Nothing. Silly day.

As for National Religious Freedom Day, you would think it dates back to the days of Thomas Jefferson and the Virginia Statute of Religious Freedom, signed on January 16, 1786. However; National Religious Freedom Day was actually established in 1993, and since then each sitting president, by proclamation, declares January 16 as National Religious Freedom Day. Even in a country as great and diversified as America, we need to annually declare Religious Freedom. A person’s right to religious freedom should be a gimme from above without question, but it’s not.

Sorry, I didn’t mean to get so serious. We are here to talk about heat – plenty of spice. What better way to bring on the heat than with a big bowl of Hot and Spicy Pork Chili. Unlike most Pork Chilies that are made with a Verde Sauce, this one is packed with beautiful red tomatoes and not one, not two but three fresh peppers. Wow!

Triple Pepper Spicy Pork Chili
1 Yellow Onion
2 Jalapeño Peppers
1 Cayenne Pepper
1 Habanero Pepper, optional
2 cans (16 oz each) Kidney Beans
2 cans (16 oz each) Whole Pinto Beans
1 lb Chorizo Sausage, bulk
1 lb Breakfast Sausage, Hot or Regular
2 cans (14-1/2 ounces each) diced Tomatoes with Jalapeno Peppers
2 cans (10 ounces each) Rotel Fire Roasted Tomatoes with Chilies
New Mexican Chili Powder to taste
Kosher Salt to taste
Black Pepper to taste
1 Green Onion, for color

Peel and chop the onion. Set aside. Remove and discard the stems from the Jalapeno and Cayenne Pepper. Mince peppers and set aside. If using, remove and discard the stem from the Habanero Pepper. Mince and set aside.

Note: When handling peppers, it is best to wear gloves. Avoid contact with your face, especially around the eyes. Wash hands well with soapy water to prevent the oils from the peppers from spreading.

Drain and rinse the beans. Leave in a colander or large strainer set over the sink to completely drain.

In a large skillet, cook sausages together over medium heat until meat is cooked through; drain. Drain well for several minutes to remove as much grease as possible from the pork blend. Transfer drained meat to a 5-quart slow cooker.

Add the onion, peppers, and canned tomatoes. Stir to blend well. Add the drained Whole Beans. Season to taste with Chili Powder, salt and pepper. Stir well.

Cover and cook on LOW for 4 or 5 hours.

Garnish
1 cup Red Onions
1 cup Mild Cheddar Cheese, shredded
1/2 cup Sour Cream
1 cup Tortilla Strips

While the chili simmers, peel and finely dice the red onion. Cover and chill until ready to use.

Just before serving, slice green onion, sprinkle over the chili for a splash of color. Ladle the chili into bowls. Sprinkle with red onions. Top with cheese, sour cream and tortilla strips as desired.

Note: The red onions are to add a little raw onion crunch since the chili already has plenty of cooked onion flavor.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen