International Hot and Spicy Day

How perfect is this? International Hot and Spicy Day meets Tijuana Tuesday! A marriage made in heaven. Okay, maybe not heaven, but certainly to the delights of my guys.

Spices and spicy foods have been around for over 6,000 years. Many spices are believed to have healing properties. These beliefs aren‘t just old wives tales. Research now indicates that capsaicin – that substance in peppers that gives chilies their hot and spicy taste – also can keep a multitude of cancer cells from growing. Now they just need to come up with a way to deliver capsaicin to patients without also delivering a burn. Turns out capsaicin in pill form is slow for the body to absorb and the side effects such as stomach irritation isn’t good.. Eventually, they’ll get there.

Of all the peppers around, Carolina Reapers continue to be rated the hottest pepper around. We’ve been growing them in our garden for a few years now. I like to dry the peppers, along with Serrano and Jalapenos, then grind them into a powder. Just a pinch is all you need to really spice things up. My guys have even used fresh Reapers, finely minced, to bring heat to their tacos. Reapers are a cross between a Ghost Pepper and a Red Habanero (more peppers we like to grow). What’s interesting about the reaper is that not only do you experience an intense heat, but there’s a back flavor that is fruity and sweet. Just look at a reaper – they look mean, with a stinger that reminds me of a scorpion.

Southwestern Chili Burrito Grands
Southwest Chili
1/2 large Yellow Onion
1/2 Red Bell Pepper
3 Serrano or other small hot peppers
2 lbs Ground Beef
1 (10 oz) can Ro-Tel Tomatoes
1/2 cup Beef Stock
1 (15 oz) can Kidney Beans
1-1/2 tablespoons New Mexican Red Chili Powder
Salt to taste
Pinch Reaper or Cayenne Pepper
2 tablespoons Masa Flour

Cut onion in half from root to tip. Reserve half for another purpose. Peel and finely dice remaining half. Core and seed the bell pepper. Reserve half for another day, finely dice remaining half. Core and finely mince the Serrano peppers. Set aside until ready to use.

In a large, high-sided skillet, brown the beef. Transfer meat to a colander, drain well. To the empty skillet, add onions and peppers; sauté until tender, about 5 minutes. Add tomatoes, beef stock and beans with their liquid. Stir; bring just to the point of boiling. Return ground beef; season with Red Chili Powder, salt and spicy pepper. Lower heat; cover and let simmer for 30 minutes.

Sprinkle with Masa Flour to thicken chili, keep warm until ready to use.

Grand Burritos
2 Roma Tomatoes
8 oz Mild Cheddar Cheese
6 extra-large Flour Tortillas (12-inch)
Cooking Spray
3/4 cup Sour Cream or as desired
1 tablespoon Lard or Oil

Seed and finely dice the tomatoes, set aside. Finely shred cheese, set aside.

Warm tortillas with a little cooking spray in a large skillet or tortilla pan. Stack on a plate to fill.

Spread a thin layer of sour cream over the tortilla on top. Fill the center with some Chili, top with tomatoes and cheese. Fold the ends in, then roll tightly. Set aside. Repeat with the next tortilla until all have been filled.

Heat a large skillet over medium heat. Melt lard in the skillet. Lightly fry the burritos to crisp the outside, turning as needed to reach a golden brown.

Serve these massive burritos alongside Mexican Rice and Margaritas.

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Alleluia, alleluia
May the Father of our Lord Jesus Christ
enlighten the eyes of our hearts,
that we may know what is the hope
that belongs to our call.
Alleluia, alleluia
Ephesians 1:17-18