Ingredients:
- 12 fresh jalapeños
- 8 ounces cream cheese, softened
- 12 slices of bacon, cut in half
- 1/4 cup Chili Beak Habanero Chili Oil
- 2 tablespoons maple syrup
- Toothpicks
Instructions:
1. **Prepare the Jalapeños:**
- Preheat your oven to 375°F (190°C). Cut the jalapeños in half lengthwise and remove the seeds and membranes. Be sure to wear gloves to protect your hands from the jalapeño oil.
2. **Stuff with Cream Cheese:**
- Fill each jalapeño half with softened cream cheese, smoothing it out evenly.
3. **Wrap with Bacon:**
- Wrap each cream cheese-filled jalapeño half with a half-slice of bacon, securing it with a toothpick.
4. **Bake:**
- Place the bacon-wrapped jalapeños on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, or until the bacon is crispy and the jalapeños are tender.
5. **Prepare the Drizzle:**
- In a small bowl, mix together Chili Beak Habanero Chili Oil and maple syrup.
6. **Drizzle and Serve:**
- Once the bacon-wrapped jalapeños are done, remove them from the oven and let them cool slightly. Drizzle them generously with the Chili Beak Habanero Chili Oil and maple syrup mixture.
7. **Enjoy:**
- Serve these irresistible bacon-wrapped cream cheese stuffed jalapeños as a spicy appetizer or party snack! They're sure to be a hit at any gathering. Enjoy the perfect balance of heat, sweetness, and smokiness in every bite! 🌶️🥓🔥
**side note: you can also substitute hatch chilies for a milder heat and slice into 1” rings, put 6 on a skewer and do an egg wash & breadcrumb batter and deep fry
]]>Ingredients:
- 1 lb skirt steak, sliced into thin strips
- 1 lb large shrimp, peeled and deveined
- 2 cups Arborio rice
- 4 cups chicken broth
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup frozen peas
- 1 teaspoon saffron threads
- Salt and pepper to taste
- 2 tablespoons Chili Beak Spicy Roasted Chili Oil
- Fresh parsley for garnish
- Lemon wedges for serving
Instructions:
1. In a large paella pan or skillet, heat the Chili Beak Spicy Roasted Chili Oil over medium heat. Add the sliced skirt steak and cook until browned on all sides, about 3-4 minutes. Remove the steak from the pan and set aside.
2. In the same pan, add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove the shrimp from the pan and set aside.
3. In the same pan, add a bit more oil if needed and sauté the chopped onion, minced garlic, and sliced bell peppers until softened, about 5 minutes.
4. Add the Arborio rice to the pan and toast for 2-3 minutes, stirring constantly.
5. Stir in the chicken broth, saffron threads, salt, and pepper. Bring to a simmer and cook uncovered for about 10-15 minutes, stirring occasionally, until most of the liquid is absorbed and the rice is al dente.
6. Add the cooked steak, shrimp, and frozen peas to the pan, stirring gently to combine. Cook for an additional 2-3 minutes to heat through.
7. Remove from heat and let the paella rest for a few minutes before serving.
8. Garnish with fresh parsley and serve with lemon wedges on the side for squeezing over the paella.
Enjoy your delicious Steak and Shrimp Paella with a spicy kick from the Chili Beak Spicy Roasted Chili Oil!
Purchase a Beakcoin by March 16 and get 5 entries to win!
]]>
Southern Corn Fritters with Chili Beak Spicy Roasted Chili Oil
Ingredients:
Instructions:
In a mixing bowl, combine the corn kernels, flour, cornmeal, green onions, bell pepper, cilantro, baking powder, salt, black pepper, and paprika.
In a separate bowl, whisk together the milk and egg. Pour the mixture into the dry ingredients and stir until well combined. The batter should be thick and sticky.
Heat vegetable oil in a skillet or frying pan over medium heat.
Drop spoonfuls of the batter into the hot oil, flattening them slightly with the back of the spoon. Fry the fritters until golden brown and crispy, about 2-3 minutes per side. Remove the fritters from the oil and place them on a paper towel-lined plate to drain excess oil.
Once all the fritters are cooked, arrange them on a serving platter. Drizzle Chili Beak Original Spicy Roasted Chili Oil over the fritters, followed by a dollop of sour cream.
Garnish with fresh cilantro leaves and squeeze lime wedges over the fritters for a burst of citrusy flavor.
Serve the Southern Corn Fritters with Chili Beak Spicy Roasted Chili Oil alongside a refreshing glass of sweet sun tea. Enjoy the crunchy texture of the fritters, the spicy kick from the chili oil, and the coolness of the sour cream, all enhanced by the zesty cilantro and lime. These fritters will transport you to the flavors of the South, reminiscent of cherished memories and the comforting taste of home.
]]>Spicy Honey Roasted Almonds Recipe:
Ingredients:
Instructions:
Enjoy these irresistible Spicy Honey Roasted Almonds as a delicious snack for summer days. The combination of Chili Beak's Spicy Roasted Chili Oil, raw local honey, and sea salt creates a perfect balance of sweet, spicy, and savory flavors. They are great for munching on their own, or you can sprinkle them on salads, yogurt, or cheese boards for an extra kick. Get ready to savor the mouthwatering blend of heat, crunch, and sweetness in every bite!
#SpicySnack #RoastedAlmonds #HoneyRoasted #ChiliBeak #SummerRecipe #DeliciousTreat
]]>Indulge in the flavors of freedom with our mouthwatering recipe for Summer Bean Dip🌶️
This delicious dip is the perfect addition to your summer gatherings, backyard barbecues, or any occasion where you want to savor the taste of freedom. Packed with bold flavors and a spicy kick, it will be a crowd-pleaser that leaves everyone coming back for more. Let's dive into the recipe!
Ingredients:
Instructions:
Start by roasting or grilling the jalapeños, onions, and corn. Lightly coat them with Chili Beak Habanero Oil and sprinkle with salt. Cook until slightly charred, then remove from heat.
In a food processor, combine half of the grilled onions and jalapeños, along with all of the garlic cloves, the can of pinto beans, and the diced green chilies. Process until smooth and creamy, creating a flavorful bean mixture.
Dice the remaining half of the grilled onions and jalapeños. Set aside for layering on top of the dip.
Prepare the instant mashed potatoes according to package instructions. If the potatoes turn out firmer than the bean mixture, combine them together and adjust the consistency by adding a bit more milk or cream and butter. The goal is to achieve a creamy and smooth texture.
Spread the bean mixture evenly as the base layer of your dip. Top it with the diced grilled onions, jalapeños, and corn.
Sprinkle the shredded cheese over the vegetables, followed by the diced tomatoes with jalapeños.
In a separate bowl, prepare the guacamole by mashing one avocado and combining it with half a can of diced tomatoes and jalapeños, a teaspoon of Chili Beak Habanero Oil, a spoonful of sour cream or half and half, and a pinch of sea salt. Mix well until creamy and smooth.
Spoon the guacamole on top of the dip, creating a vibrant and flavorful layer. Squeeze fresh lime juice all over the dip to keep it fresh and add a tangy twist.
Serve the Dip with your favorite tortilla chips, pita bread, or sliced veggies. Get ready to dive in and enjoy the explosion of flavors!
This tantalizing dip combines the creamy goodness of mashed potatoes, the hearty satisfaction of pinto beans, the smoky char of grilled vegetables, and the spicy kick of Chili Beak Habanero Oil. It's a harmonious blend of textures and flavors that will ignite your taste buds and elevate your snacking experience.
So gather your loved ones, celebrate the spirit of the summer, and savor every delightful bite of this irresistible Bean Dip. Share the joy and let the flavors of liberty take center stage at your next gathering!
Remember, freedom tastes even better when shared with friends and family. Enjoy!
#FreedomDip #PatrioticFlavors #SpicyDelights #SummerSnacking #FlavorExplosion #BoldandSpicy #FourthofJuly #DipRecipes #PartyFoods #TasteofFreedom #SavorTheMoment #ChiliBeak #DeliciousDips #SpicyFoodLovers #GrilledGoodness #BBQParty
]]>
Here's a recipe for traditional elotes with a spicy twist using Chili Beak Toasted Chili Flakes:
Ingredients:
Instructions:
Preheat the grill to medium-high heat. Remove the husks and silk from the corn, then brush each ear with a little olive oil.
Grill the corn for about 10-12 minutes, turning occasionally, until it is lightly charred and cooked through. Remove from the grill and let it cool slightly.
In a small bowl, mix together the mayonnaise, sour cream, lime juice, and half of the cotija cheese. Season with salt and pepper to taste.
Once the corn has cooled slightly, use a knife to carefully cut off the kernels from the cobs. Place the kernels in a large bowl.
Add the crema mixture to the bowl of corn and toss to coat the kernels evenly.
Sprinkle the remaining cotija cheese, chopped cilantro, and Chili Beak Toasted Chili Flakes over the top of the corn. Gently toss again to combine.
Serve the elotes in individual bowls or on a platter. Garnish with extra cotija cheese, cilantro, and a squeeze of fresh lime juice. Enjoy!
Note: For a spicier kick, you can sprinkle more Chili Beak Toasted Chili Flakes on top or adjust the amount according to your preference.
This recipe will give you a delicious and flavorful twist on traditional elotes. The combination of crema, cotija cheese, lime, cilantro, and Chili Beak Toasted Chili Flakes adds a creamy, tangy, and spicy element to the sweet and juicy corn. It's a perfect balance of flavors that will surely satisfy your taste buds!
]]>Here's a recipe for delicious grass-fed local beef burgers with sautéed red onions in Chili Beak spicy roasted chili oil:
Ingredients:
Instructions:
Preheat your grill or stovetop grill pan to medium-high heat.
Season the grass-fed beef patties with salt and pepper on both sides.
Place the patties on the grill and cook for about 4-5 minutes per side, or until desired doneness is reached. Flip the patties only once to retain their juiciness.
While the burgers are cooking, heat a skillet over medium heat and add a drizzle of Chili Beak spicy roasted chili oil.
Add the thinly sliced red onions to the skillet and sauté until they become soft and caramelized, stirring occasionally. This process will take approximately 8-10 minutes.
Once the burgers are cooked to your liking, remove them from the grill and let them rest for a few minutes.
Assemble your burgers by placing the patties on the buns. Top them with the sautéed red onions and any other desired toppings.
Drizzle a little more Chili Beak spicy roasted chili oil over the onions for an extra kick of flavor.
Serve the burgers warm and enjoy the delicious combination of the juicy beef patties, flavorful sautéed red onions, and the spicy roasted chili oil.
Feel free to customize your burgers with additional toppings or condiments according to your preference. These burgers pair well with a side of crispy fries or a fresh salad. Enjoy your tasty and satisfying meal!
Note: Adjust the amount of Chili Beak spicy roasted chili oil according to your preferred level of spiciness.
]]>Scroll down to recipe, or read this story first…
In our cozy kitchen, a hot sauce adventure was about to unfold. Inspired by our shared love for bold flavors and the magic of homegrown ingredients, we embarked on a quest to create a hot sauce recipe that would ignite taste buds and bring joy to every meal.
In our dreams, we envisioned a flourishing garden filled with fiery chili peppers. But for now, we eagerly awaited the farmers market, where a vibrant pile of peppers awaited our culinary magic.
With anticipation in the air, we carefully selected the most vibrant and tantalizing peppers. We knew these peppers would be the heart and soul of our hot sauce creation.
Back in our kitchen, we watched as the peppers danced in colorful harmony, ready to unleash their fiery essence. We expertly chopped them, removing the seeds to control the heat.
In a sizzling pan, we sautéed onions and minced garlic, creating an aromatic symphony that filled the room. The scent mingled with our excitement, as we knew we were on the cusp of something extraordinary.
With a dash of vinegar for a tangy twist and a sprinkle of sugar to balance the flavors, we crafted the perfect blend. The hot sauce came to life, boasting the vibrant colors and fiery spirit of our dreams.
As we tasted our creation, our eyes sparkled with delight. It was a harmonious balance of heat, flavor, and the unmistakable magic that comes from homemade goodness.
We couldn't wait to grow our own peppers in our magical garden, where each harvest would bring a new wave of flavors to our hot sauce creations. But for now, the farmers market peppers were a beautiful reminder of the bountiful possibilities that lay ahead.
Our homemade hot sauce became a cherished treasure, a testament to our culinary dreams and our dedication to bringing joy to every meal. It was a symbol of the love we poured into our creations and the excitement of sharing our culinary adventures with the world.
And so, from our cozy kitchen to yours, our hot sauce recipe was born. It carries the essence of our magical garden dreams and the promise of a flavorful journey that will ignite taste buds and spark culinary imagination.
Stay tuned for more delicious creations and culinary magic, as we continue to explore the world of flavors and bring our homemade hot sauce to spice up your life.
Ingredients:
Instructions:
Enjoy your homemade Chili Beak hot sauce drizzled over tacos, grilled meats, eggs, or any dish that could use an extra kick of spicy flavor!
]]>Gather around, amigos and amigas, for a special celebration awaits us on this coming Cinco de Mayo. As we savor the taste of spicy salsa and sizzling fajitas, let us bask in the radiant glow of the full moon above. May it remind us of the light that shines within each of us and the beauty of coming together with family and friends.
Let's raise a glass of margarita to toast the strength and resilience of the Mexican people and their rich cultural heritage. Let's dance to the rhythm of mariachi music and revel in the joy of being alive. Let's share stories and laughter, and create memories that will last a lifetime.
On this special day, let us embrace the spirit of Cinco de Mayo and the magic of the full moon, as we indulge in the delicious flavors of Mexico and the warmth of each other's company. Viva la fiesta!
]]>Our family was gathered in the kitchen, each person assigned a task in making the big Sunday meal. Mom was in charge of the roast beef, dad was making the mashed potatoes, and us kids were helping with the vegetables and salad.
My brother Josh, was looking for something else to do. He wandered over to the fridge and saw a dozen hard-boiled eggs. Suddenly, he had an idea. "Hey, Mom, can I make deviled eggs?"
"Sure," she said, "but we don't have any paprika."
"That's okay," said Josh. "I have something better." He pulled out a bottle of Chili Beak chili oil from the pantry. "I think this will be even better than paprika."
He got to work, carefully peeling the eggs and mixing the yolks with mayonnaise, Dijon mustard, and a little bit of white vinegar. He added a pinch of salt and black pepper, and then drizzled Chili Beak over the top of each deviled egg. He finished them off with a sprinkle of paprika for color.
When the family sat down to eat, the deviled eggs were a hit. Everyone loved the spicy kick that the chili oil added to the creamy yolks. "These are amazing," said the dad. "You should make these more often."
Josh grinned. "Maybe I will," he said. "I have a feeling these deviled eggs are going to become a family tradition."
Ingredients:
Instructions:
Welcome to the Chili Beak blog, where we are passionate about small craft food production and entrepreneurship. As a brand, we pride ourselves on our authentic, hand-crafted chili products and the entrepreneurial spirit that fuels our journey. In this blog post, we will explore the ins andm outs of small craft food production, share the benefits of supporting local businesses, and discuss the challenges and rewards faced by food entrepreneurs.
The Beauty of Small Craft Food Production
Small craft food production is the process of creating artisanal, high-quality food products on a small scale. This approach allows food entrepreneurs to focus on using the finest ingredients and time-tested techniques, ensuring the utmost care and attention is given to each batch. At Chili Beak, we stand by the belief that the personal touch in small craft food production is what sets our products apart from mass-produced alternatives.
Supporting Local Businesses and Communities
When you choose to support small craft food businesses like Chili Beak, you are not only purchasing a delicious and unique product, but you are also supporting local communities and economies. Buying from small producers means your hard-earned dollars stay within the community, creating a positive ripple effect on local businesses, suppliers, and families. This, in turn, leads to more job opportunities and a stronger, more resilient local economy.
Challenges Faced by Food Entrepreneurs
As rewarding as small craft food production can be, it also comes with its fair share of challenges. Food entrepreneurs must navigate various obstacles, such as:
Rewards of Small Craft Food Entrepreneurship
Despite the challenges, small craft food entrepreneurship offers many rewards, such as:
Conclusion
At Chili Beak, we are proud to be part of the small craft food production community. Our dedication to quality, authenticity, and entrepreneurial spirit is what drives us to create our unique and flavorful chili products. By supporting local businesses like ours, you not only enjoy delicious, hand-crafted food, but you also contribute to the growth and vitality of local economies and communities.
We invite you to join us on our journey as we continue to explore new flavors, techniques, and ideas while staying true to our roots in small craft food production. Keep an eye on our blog for more stories, recipes, and insights into the fascinating world of food entrepreneurship.
Together, let's celebrate the incredible passion and creativity of small craft food producers, and savor the exceptional flavors and experiences they bring to our lives.
]]>
We are proud to share our very first oat milk white chocolate bar.
To celebrate the summer sun, this Limited Edition bar is inspired by the Utah deserts with a beautiful sandstone hue, chili oil and crystallized ginger for a spicy kick.
Always looking for local partnerships, we have connected with our SLC neighbors, Chili Beak, and have added their Original Spicy Roast Chili Oil which is a blend of Chile de Arbol, Guajillo & Chipotle peppers.
This is a truly experimental bar for us and one that is already a favorite among our team here at Ritual. The light creaminess of the white chocolate, with chewy ginger pieces and chili heat, makes this the perfect summer bar.
Stay tuned for more spicy collabs to come!
]]>
1. Cut off stems and slice in half jalapeños long-ways, removing seeds & membrane
2. Stuff with about a teaspoon of cream cheese
3. Cut bacon sliced in half, wrapping one around each pepper
4. Bake at 375 for 50 minutes or until the bacon is cooked thoroughly
5. While the peppers are baking, prepare the sauce:
6. Mix cranberry sauce with onions, cilantro, a chopped jalapeño, juice of 2 limes and a pinch of salt.
7. Drizzle Chili Beak Chili Oil over the top!
8. Serve & enjoy!
]]>
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1 lbs of cooked shrimp or 1/2 head of cauliflower chopped and lightly steamed (for vegan option)
1 medium diced tomato
1/4 cup diced onion
1/4 cup chopped fresh cilantro
1 sliced avocado
1/2 peeled and diced cucumber
1/4 tsp salt
2 limes, juiced
3 tsp Chili Beak
Tostadas or corn chips
Toss all ingredients into bowl and mix well. Serve cold. Enjoy on tostadas or corn chips.
]]>
Our most prized Cappuccino recipe, our gift to the world:
2 Tbsp Great F Coffee beans
2 Tbsp whole milk
1 tsp Nescafé instant coffee
1 tsp sugar
1/2 cinnamon stick
1/2 Chili Beak Coffee Habanero Caramel
2 drops Chili Beak Habanero Extract
1. Grind the beans to make 2 shots of espresso
2. Steam and whip the milk, sugar and Nescafé together
3. Stretch out the caramel and twist it around the cinnamon stick, stirring into the espresso until the Caramel melts
4. Spoon foam over the top of espresso and enjoy!
Toasted Everything Bagel
Cream Cheese
Avocado
Chili Beak Spicy Roasted Chili Oil
Chili Beak Pizza & Popcorn Flakes
Fresh Micro Greens
Sunflower Seeds
Black Lava Salt
]]>Preheat oven to 350 F
Pour 4 tablespoons green enchilada sauce into the bottom of a 13x9 glass baking dish. In a bowl, mix shredded chicken, onions, salt and pepper and 1/2 cup shredded cheese. *Warm tortillas for a little bit for easier roll up* Spoon mixture evenly into corn tortillas and roll up and place in glass pan.
Pour remaining enchilada sauce over rolled tortillas. Sprinkle remaining shredded cheese over sauce and cover dish with foil.
Bake in a 350 degree preheated oven for 25 minutes.
Mix sour cream with Chili Beak oil and set aside. Remove Enchiladas from oven. Serve and drizzle with the mixture of spicy sour cream.
]]>5 lbs organic chicken wings
1/4 cup Chili Beak chili oil
1 ounce (2 tablespoons) unsalted butter (or coconut oil)
3 oranges, sliced
fresh ginger root
rosemary herb
2 tablespoons white vinegar (apple cider optional)
3 tablespoons paprika
1 tablespoon Worcestershire sauce
lemon, salt & pepper
For the sauce: Peel orange into slices and mash up in a bowl. (If using butter, melt butter) before adding the rest of ingredients. Whisk in the rest of the dry and wet ingredients
For the wings: Coat wings in sauce and marinade chicken wings for 5 hours or overnight if possible. Place wings on the baking pan
Set oven at 400F
Bake chicken wings until crispy, about 25-30 minutes.
When wings are done baking, remove from oven and add a little bit more of the sauce over both sides of each chicken wing. Return wings to oven and bake for additional 5 minutes.
Serve hot.
]]>
Unexpected yet incredibly delicious brownies with a spicy roasted kick. I bet you can't eat just one.
INGREDIENTES
PREPARATION
Preheat the oven to 350°.
Combine chocolate with the butter in the bowl and set atop a saucepan of simmering water and stir until melted, put aside. On your mixer whisk eggs, sugar and vanilla together. Then, whisk the egg mixture and chocolate together, add Chili Beak. Sift the flour into the bowl, add salt and cinnamon and beat until blended.
Scrape the batter into the prepared pan and use your spatula to mostly even out the batter. Bake for about 45 minutes, until the brownies are set around the edges but slightly wobbly in the center; a toothpick inserted into the center should have some batter clinging to it. Transfer the pan to a rack and let the brownies cool, then cut into squares and serve.
]]>INGREDIENTES
PREPARATION