Chili Pepper Madness

A recipe for rump roast rubbed with a rich, spicy chili blend, then slow cooked and served with homemade chipotle gravy. We're talking comfort food at its finest. Seriously. Chipotle Gravy! Don't forget the Cheesy Garlic Mashed Potatoes. Make this. Serve it up. Drop the mic. Boom! Done! Yes, this completes the recipe that started with our previous recipe post - Cheesy Garlic Mashed Potatoes. When you put it all together, it is food that will seep into your soul. You will settle into a bit of foodie heaven, and it will certainly satisfy your meat tooth. Rump roast is a tough cut of meat, but when it is slow cooked, it literally falls off the bone. You can shred it with a fork and it is super tender and juicy. My mother used to make roast all the time and it was by far my favorite dish she made. This…
Published in Beef
Ever wonder how to make your own harissa chili paste at home? Here you go. It's a rather straightforward process, easy in my opinion, but if you don't cook much, you'll be doing a few things you've never done before, like rehydrating dried chili peppers and lightly toasting fresh seeds and grinding them. Not a big deal, pretty easy, just new maybe. Or not! What exactly is harissa? Harissa is a highly popular chili paste used in North African and Middle Eastern cuisine. The recipe varies by the region, so you will find variation after variation of harissa, depending on the local ingredients. I have seen it made with tomatoes, mint, different types of chili peppers and more. I often like to toss in some lightly roasted habanero peppers or maybe even a superhot or two. I also like to keep some of the seeds for a bit of texture.…
Published in Sauces
A mostaccioli pasta recipe made with a variety of flavors, including smoked Italian sausage, Cajun seasonings, rich chili paste and plenty of melty cheese. A big flavor comfort food. It's how I cook when I think no one is looking. I'm not entirely sure what to call this recipe. It's a mashup, really, a combination of different styles and flavors, nothing you'd find in any typical Italian kitchen or Cajun kitchen or Mexican kitchen or even a Tex-Mex kitchen. It's an amalgam, a mystery within a puzzle within a conundrum of sorts. OK, it's not so crazy, but it IS big on flavor. I say this is how I cook when I think no one is looking because, with a recipe like this, it comprises me snatching items from the refrigerator and cupboard and tossing them into the dish to see how it works. This is how family recipes are…
Published in Pasta
'Tis the season for stuffed peppers! Actually, around here, it is ALWAYS the season for stuffed peppers. Can't help it. We both just LOVE stuffed pepper recipes and they're easy to put together. Not only that, they're darned delicious and allow you to get creative with your cooking. With Thanksgiving over (to our family and American friends/readers), you might have leftover turkey or chicken in the fridge right now. This recipe would be PERFECT for leftovers. If not, start from scratch, but hey! It's worth it. Ideal for any time of the year, of course. I mean...STUFFED PEPPERS! This is a very Mexican style ingredient combination, with chicken seasoned with ancho and paprika, though if you're unable to find those specific ingredients, you can use a Mexican blend or even a taco seasoning that you prefer. It also includes black beans, crumbled Cojita cheese, avocado, white rice and cooks in…
Published in Stuffed Chili Peppers
This is an all-purpose chili paste recipe made with ancho and guajillo chili peppers. Use it to flavor soups and stews, pasta sauces, slow cooker recipes and so much more. I have this in the refrigerator all the time as a quick go-to for massive flavor. Chili pastes are essential in this wild place called the Chili Pepper Madness kitchen. A good chili paste brings a HUGE infusion of flavor to many a dish, and when I don't have a quick chili paste on hand, ready to go at a moment's notice, I chastise myself repeatedly then rush to make another batch so I can stop berating myself. Note to self: ALWAYS keep chili paste in the house! Recipes all around the world list chili pastes among their required ingredients. Each is made from regional chili peppers and spices, which makes the recipe flavor completely unique. A simple chili paste…
Published in Sauces
November 29, 2014

Turkey Ancho Stew

These are the types of meals I like to make on a fairly regular basis. It doesn't take very long, is pretty easy to make, and incorporates a lot of healthy vegetables. And chili peppers! This stew makes excellent use of dehydrated peppers, which impart a lot of flavor to the dish. Ever cooked with dehydrated peppers? Be sure to rehydrate them first so you can blend them into the paste that will be incorporated into the mix. So good. Here's a helpful link - How to Rehydrate Dried Chili Peppers - though the instructions are listed below. This recipe is also ideal for leftovers! Yes, this is why we made the stew. Leftover Thanksgiving turkey. We didn't cook Thanksgiving dinner this year but everyone took home some of the leftovers and we got a bag of turkey meat. If you don't have any leftover turkey, use cooked chicken instead.…
Published in Soups, Salads & Stews
These chicken thighs are perfectly seasoned then seared and slow cooked until fork tender. Served with a creamy poblano sauce. We served ours over Mexican rice. So good! Chicken thighs don't get the recognition they deserve, in my opinion. It's a cultural thing, really. In China, dark meat is actually preferred, but here in the U.S., it is white meat that is prized. You'll usually find the chicken breast as the star of most dishes, and while I have no personal complaints against the meaty chicken breast, I can't help but find myself drawn to the wonder that is the chicken thigh. What about you? Are you a chicken thigh fan? I don't think there is an easier part of the chicken to cook. Chicken thighs are quite forgiving. They aren't very large, usually, and take to any number of cooking methods, especially a slow cook in some seasoned stock,…
Published in Chicken
Who likes chicken? We do, but it’s one of those foods that doesn’t have a lot of character by itself. This is not a negative. Chicken lends itself to an immense variety of cooking techniques and flavors. It readily takes on the flavors you incorporate into your dishes, so in that way, chicken is one of the perfect foods. It’s also quite healthy. Last night we were in the mood for something lighter, something a bit lower calorie, so we defrosted a couple of chicken breasts and tossed them into a flavorful Chili-Lime Marinade. Dried chili peppers are perfect for marinades in terms of ease of use and flavor, and a perfect compliment to lime juice, which nicely infuses your chicken. This particular marinade is good for other dishes as well for when you want a flavor blast. Try it on fish, pork, steak. Get going! Ancho-Lime Marinade Here’s the…
Published in Marinades
Typical story here in the Madness household. Walking through the store, just sort of perusing, getting an eyeful of what there is to offer and WHAM! I see these gorgeous King crab legs resting over ice in our local grocery store. I froze there, absorbing the sight of them, and before I even realized what was happening, the seafood lady was already wrapping one of them up for us. We LOVE King crab. It is so succulent and meaty, and when it pulls out of the freshly cracked shell in one long piece, you experience a bit of heaven right there. Tops! I did a quick preparation, a simple butter poach with dried chili flakes. We don't live near the coast so the seafood is typically frozen or flown in that day, but it is still pretty darned good. I had been planning a risotto for a while now because…
Published in Crab
Let's make some Italian Arancini, but with a Mexican flair using Mexican-style risotto, stuffing them with cheddar cheese, and serving them with a nice picante sauce. It's a fun mashup recipe. The first time I encountered Arancini was in a local chain Italian restaurant. We sat down for a lunch and the server brought over the specials, and on the appetizer list was something called "Arancini". I had never had it so didn't know exactly what it was. Nowadays, with smart phones and Google at our fingertips, it didn't take long for me know I had to try them. I found myself surprised that a chain restaurant would serve something so cool, but in reality, this fancy sounding appetizer is not much more than breaded and deep fried balls of rice that have been stuffed with cheese or meats. Or both. You know what I have to say to that?…
Published in Appetizers
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About Us

Hi, Everyone! It is nice to meet you. Welcome to Chili Pepper Madness, the food blog run by Mike and Patty Hultquist, a couple of spicy food lovers. Chili Pepper Madness is a special tribute to all things chili peppers, including chili pepper recipes... LEARN MORE ABOUT US

Jalapeno Poppers and other Stuffed Chili Peppers Cookbook