I tend to go for Smoked paprika Cayenne pepper Chilli powder Cumin Oregano Smoke seasoning Salt Pepper Garlic powder. Tomato purée Passata Tin of chopped tomatoes. Worcester sauce.
Took my old dear out for lunch today whilst my dad was being cared for. I had a lovely spicy sausage and chorizo stew, served with a nice handmade ciabatta. Was ****ing lovely, nice and spicy without killing the flavours. Seeing as I had that for lunch, just had bit of toast with some of my mates smoked sea trout pate tonight. Bloody lush too.
If you have a big Tesco near you, go to the international section they usually have an American bit. You’ll find a bottle of it there near the liquid squeezy cheese.
I would use actual garlic and actual chillies instead of powders. Ground Coriander is a must. Wouldn't put passatta in but would use chopped tomatoes, table spoon of puree and a splash of ketchup as the tomato options. Don't know what smoke seasonings is and I wouldn't put Worcester sauce in, the rest go in though. Plus, the controversial stick of cinnamon.
If you do use it then only a pinch as it can completely overpower other flavours. It’s the coconut cream of the spice rack.
It works, just drop it in when simmering and take it back out before serving. Got to be a stick though, don't add ground cinnamon!