8 Pepper Chili Seasoning
You might expect something called 8 Pepper Chili Seasoning to be a heat bomb, ready to light your hair on fire. You’d be wrong. This salt-free blend is balanced and hard-working, hitting delicious highs and lows. It starts with a sweet, earthy flavor, a combination of the dark fruit of ripe, dried chiles and a bit of bell pepper. Then it digs down deep as it shows off the coffee and cacao in the mix. Aromatic onions and garlic make their pungent mark on the middle ground, flexing before the heat from the chiles kicks in. A mild-to-medium heat, the burn goes straight back, carried along by the comforting woodsiness of cinnamon, allspice, and clove. Our 8 Pepper Chili Seasoning is blended in small batches in our facility to safeguard its freshness and flavor.
The savory use of cacao and coffee might sound unusual in a pot of chili, but both ingredients bring a new level of depth to chili without having to alter the overall body of the dish. Because coffee has already been roasted and has an inherently low, low end, it can add the bass notes that other seasonings can’t reach. And cacao, while perhaps an unexpected element to pair with chile peppers in the US, goes beautifully with peppers. It plays off of their sweetness, elevating their fruitiness and acting like a tether to the heat, to keep it grounded. Fans of Mexico’s mole poblano know what we mean, and while chili was made in the USA, it’s firmly rooted in Mexican flavor. While there are chili recipes that one does not tinker with—we wouldn’t dream of even showing a bean to a pot of Texas red—once a pot of chili is in the hands of a home cook, the sky and your imagination is the limit.
Tips From Our Kitchen
Use our salt-free 8 Pepper Chili Seasoning for turkey, pork, or beef chili. Roll into meatballs for albondigas. Rub on steak for the grill. Toss this over fajitas, use when making tacos, or season cubed meat for kabobs. Rub over a pork tenderloin and roast. Stir into a Mexican-style polenta and top with cheese and salsa, or add to pozole. Mix this into the masa harina for tamales. Toss over thick slices of portobello mushrooms and grill. Sauté into a sofrito and make sopa de fideos, a rich Mexican soup that features toasted angel hair pasta. This rub would also make an excellent base for barbecue sauce, or stirred into fresh salsa.
Blended from ancho, de arbol, pasilla, garlic, paprika, guajillo, red bell pepper, onion, serrano, coriander, chipotle, coffee, cumin, cacao, cinnamon, clove and allspice.
Hungry for more information?
A Complete Guide to All Things Chili
The Best Peppers for Chili
Mexican Chocolate: A Culinary Revolution
Serving Size1 tsp
Amount Per Serving
% Daily Value*