My step dad and I have actually adapted this recipe together. It's been over a year since I've made it, so I worried that I was out of practice. But this stuff is great. it's a deep red color, and you can smell it when you walk in the house. When you take a bite, first you burn your mouth because it's so hot. At that point, you want to add more chili powder because you don't think the fire is quite enough. But when the pain from the temperature hot goes away, you're left with this all encompassing heat that spreads down your throat into every crevice and the only thing that will ease it is a big piece of chewy French bread, covered with real butter.
The change this year is the Penzes Hot chili powder. It really makes the difference. I won't go back to any other.
Serve over noodles, top with cheddar cheese, sour cream, and oyster crackers. Enjoy.