We at Chili Dawg's Foods of Fire have spent a great amount of time learning how our products can enhance the Barbecue experience. We want to share with our readers some of the endorsements we have obtained from excited and happy BBQ cookers. Enjoy!
Here is what some competition BBQ teams had to say about Chili Dawg’s.
“Using your Strawbanero in our sauce, we tied for 3rd at the American Royal Invitational out of 138 State Champions, the Best of the Best. Thank you, Chili Dawg's." Peter Wright - Lion Bout The Q
Update from Peter Wright: “We won chicken using Strawbanero in our sauce at the KCBS Bandits BBQ shootout in St Louis. It was an incredibly tough field with the team of the year there and 11 teams present that are in the top 50.
“We finished 12th (top third) in pork with our first time using the Habricot. This product is amazing. Thank you Chili Dawg’s!” Ron Hines - Backdraft Bar B Q
“We were at the competition in Marshall, MN when they added an elk loin category. We entered the category not knowing for sure what we were going to do. I mixed Razbanero with some BBQ sauce and put it on the elk loin and turned it in for judging. We took 1st place out of 36 entries in the elk loin category!
We know whole heatedly that your product made the difference. We competed in 7 states this year including the American Royal and the Jack Daniel's competition and your product is one that we will always keep in our arsenal. We have shared your product with friends and family and it is a definite winner! Thanks again!” Jeff Vanderlinde - Shiggin’ & Grinnin’
“This stuff is fantastic! I used the Hablemeno on chicken wings, lightly glazing them right before they were done. It is very, very good stuff.” Crash Davis – Radio Host of the Ultimate Outdoor Show
“Last year my team won 6th place in sausage at the American Royal Open Division using your Pinabanero habanero pepper spread. It is a wonderful product!” Patty Kidwell – Boys of BBQ & Patty
“Thank you for making awesome spreads. Your Mangonero helped us win 2nd place pork (our score 178.8572) in the Invitational Division at the American Royal this past weekend." Phillip Lujan – Rubbin’ My Meat
“I wanted to let you know that I used your Mangonero and Pinabanero this past weekend and my ribs took 4th out of 187 teams at the National Championship in Meridian, Texas. Great stuff!” Scott Brame – Rubbin’ My Meat
“During the 18th Annual “Original” State of Nebraska Barbecue Championship I came across Chili Dawg’s and since I like a little heat, thought I’d give it a try. I tried the Hablemeno with a cracker. Then, because it was so tasty, I tried the Hablemeno with a cracker and cream cheese. And, because the second bite was even better than the first, I went back and tried the Hablemeno with bread. There’s a reason I kept going back for more and more. This stuff is good!” By Sonny Ashford – Member of the Kansas City Barbeque Society
Tuesday, November 19, 2013
Wednesday, December 19, 2012
Peachbanero Wins First Place!
We at Chili Dawg's Foods of Fire are proud to announce that our Peachbanero, one of our "Sweet Before The Heat" habanero pepper spreads, has won first place in the International Scovie Awards held in Albuquerque, New Mexico. This versatile spread is great on anything you cook on the grill, pork chops, ribs, chicken and especially pork loin. It is great on toast and bagels and, for a great party appetizer, try Peachbanero over a block of cream cheese and serve with crackers. The new year is coming up and the new year partys will not be complete without Peachbanero! Use the offer code Scovie to receive a 20% discount on Peachbanero or any of outstanding spreads or rubs. See us at www.chilidawgs.com and order today!
Sunday, March 4, 2012
Lana Schmidt's Rosemary Jalapeno Biscuits with Pepper Spread
Here is another entry to the Chili Dawg's recipe collection from Lana Schmidt, well known health food aficionado. Enjoy this one fans of Chili Dawg's Foods of Fire!
Rosemary Jalapeno Biscuits with Pepper Spread
2 cups all purpose flour
2 tbs sugar
1 tbs baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup cold butter cut into small pieces
1 8-oz container light sour cream (see tips)
1 tsp fresh rosemary finely chopped
2 Tbs Chili Dawg's Jalapeno Seasoning
2 Tbs milk, divided
1/4 cup butter (no substitutes), softened
3 tbs Chili Dawg's Peachanero or Mangonero Pepper Spread
1. Preheat oven to 425 degrees. Spray baking sheet with nonstick cooking spray, or line with parchment paper.
2. In medium bowl, combine flour, sugar, baking powder, baking soda and salt.
3. Cut in 1/3 cup butter until mixture resembles fine crumbs. Stir in sour cream, rosemary, jalapeno seasoning, and 1 tablespoon of the milk, just until blended.
4. Turn dough onto lightly floured surface; knead 15 to 30 seconds. Roll dough to 1/2 inch thickness. Cut with 2 1/2 inch round biscuit cutter. See tip.
5. Place 1/2 inch apart on cookie sheet. Brush with 1 tablespoon milk.
6. Bake 7 - 9 minutes, or until golden brown.
7. Meanwhile, in small bowl, stir together 1/2 cup butter and Chili Dawg's Pepper Spread. Serve warm biscuits with Butter/Pepper Spread.
Servings: 10
Oven Temperature: 425°F
Cooking Times
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Nutrition Facts
Serving size: 1/10 of a recipe (2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 243.38
Calories From Fat (52%) 127.12
% Daily Value
Total Fat 14.46g 22%
Saturated Fat 9.04g 45%
Cholesterol 38.24mg 13%
Sodium 282.9mg 12%
Potassium 44.19mg 1%
Total Carbohydrates 26.12g 9%
Fiber 0.71g 3%
Protein 2.94g 6%
Sugar 5.45g
MyPoints 6.84
Tips
For plain sour cream biscuits, omit rosemary. When using rosemary, make sure it is crushed semi-fine.
NOTE: Lowfat or fat free cottage cheese with 1 tablespoon of lemon juice may be substituted for light sour cream.
I use the top of a wine glass to cut the biscuits out.
Rosemary Jalapeno Biscuits with Pepper Spread
2 cups all purpose flour
2 tbs sugar
1 tbs baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup cold butter cut into small pieces
1 8-oz container light sour cream (see tips)
1 tsp fresh rosemary finely chopped
2 Tbs Chili Dawg's Jalapeno Seasoning
2 Tbs milk, divided
1/4 cup butter (no substitutes), softened
3 tbs Chili Dawg's Peachanero or Mangonero Pepper Spread
1. Preheat oven to 425 degrees. Spray baking sheet with nonstick cooking spray, or line with parchment paper.
2. In medium bowl, combine flour, sugar, baking powder, baking soda and salt.
3. Cut in 1/3 cup butter until mixture resembles fine crumbs. Stir in sour cream, rosemary, jalapeno seasoning, and 1 tablespoon of the milk, just until blended.
4. Turn dough onto lightly floured surface; knead 15 to 30 seconds. Roll dough to 1/2 inch thickness. Cut with 2 1/2 inch round biscuit cutter. See tip.
5. Place 1/2 inch apart on cookie sheet. Brush with 1 tablespoon milk.
6. Bake 7 - 9 minutes, or until golden brown.
7. Meanwhile, in small bowl, stir together 1/2 cup butter and Chili Dawg's Pepper Spread. Serve warm biscuits with Butter/Pepper Spread.
Servings: 10
Oven Temperature: 425°F
Cooking Times
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Nutrition Facts
Serving size: 1/10 of a recipe (2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 243.38
Calories From Fat (52%) 127.12
% Daily Value
Total Fat 14.46g 22%
Saturated Fat 9.04g 45%
Cholesterol 38.24mg 13%
Sodium 282.9mg 12%
Potassium 44.19mg 1%
Total Carbohydrates 26.12g 9%
Fiber 0.71g 3%
Protein 2.94g 6%
Sugar 5.45g
MyPoints 6.84
Tips
For plain sour cream biscuits, omit rosemary. When using rosemary, make sure it is crushed semi-fine.
NOTE: Lowfat or fat free cottage cheese with 1 tablespoon of lemon juice may be substituted for light sour cream.
I use the top of a wine glass to cut the biscuits out.
Tuesday, February 7, 2012
Lana Schmidt's Crock Pot Chipotle Chicken
Well known health food aficionado Lana Schmidt has agreed to be a contributor to Chili Dawg's Foods of Fire recipe division. She will be releasing her new cookbook soon. Stay tuned to this blog for the time of her new cookbook release.
You have to try this one, it is outstanding!
Crock Pot Chipotle Chicken
1 15-ounce can crushed tomatoes with chilis
1 medium onion, chopped
2 cloves garlic, chopped
2 Tbs tomato paste
2 Tbs Chili Dawg's Chipotle seasoning
kosher salt and black pepper
1 lb boneless and skinless chicken thighs (about 4)
1/2 cucumber, thinly sliced
1/4 cup fresh cilantro leaves
1 Tbs fresh lime juice
1 cup basmati or some other long-grain white rice
1/2 cup 1% lowfat milk
1. In a 4- to 6-quart slow cooker, combine the tomatoes, onion, garlic, tomato paste, chipotle spice, 2 teaspoons salt, and ¼ teaspoon pepper. Place the chicken on top of the vegetables, cover, and cook on low until the chicken is tender, 7 to 8 hours (on high for 3 to 4 hours).
2. In a small bowl, toss the cucumber and cilantro with the lime juice and ¼ teaspoon each salt and pepper. Cover and refrigerate.
3. Twenty minutes before serving, cook the rice according to the package directions.
4. Just before serving, stir the milk into the chicken dish. Serve over the rice; top with slices of cucumber relish.
Servings: 4
Cooking Times
Preparation Time: 10 minutes
Cooking Time: 7 hours
Total Time: 7 hours and 10 minutes
Nutrition Facts
Serving size: 1/4 of a recipe (8.8 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 216.96
Calories From Fat (50%) 108.03
% Daily Value
Total Fat 12.32g 19%
Saturated Fat 7.12g 36%
Cholesterol 49.27mg 16%
Sodium 479.02mg 20%
Potassium 429.37mg 12%
Total Carbohydrates 23g 8%
Fiber 2.8g 11%
MyPoints 6.28
Sugar 3.28g
Protein 5.87g 12%
Recipe Type: Poultry
You have to try this one, it is outstanding!
Crock Pot Chipotle Chicken
1 15-ounce can crushed tomatoes with chilis
1 medium onion, chopped
2 cloves garlic, chopped
2 Tbs tomato paste
2 Tbs Chili Dawg's Chipotle seasoning
kosher salt and black pepper
1 lb boneless and skinless chicken thighs (about 4)
1/2 cucumber, thinly sliced
1/4 cup fresh cilantro leaves
1 Tbs fresh lime juice
1 cup basmati or some other long-grain white rice
1/2 cup 1% lowfat milk
1. In a 4- to 6-quart slow cooker, combine the tomatoes, onion, garlic, tomato paste, chipotle spice, 2 teaspoons salt, and ¼ teaspoon pepper. Place the chicken on top of the vegetables, cover, and cook on low until the chicken is tender, 7 to 8 hours (on high for 3 to 4 hours).
2. In a small bowl, toss the cucumber and cilantro with the lime juice and ¼ teaspoon each salt and pepper. Cover and refrigerate.
3. Twenty minutes before serving, cook the rice according to the package directions.
4. Just before serving, stir the milk into the chicken dish. Serve over the rice; top with slices of cucumber relish.
Servings: 4
Cooking Times
Preparation Time: 10 minutes
Cooking Time: 7 hours
Total Time: 7 hours and 10 minutes
Nutrition Facts
Serving size: 1/4 of a recipe (8.8 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 216.96
Calories From Fat (50%) 108.03
% Daily Value
Total Fat 12.32g 19%
Saturated Fat 7.12g 36%
Cholesterol 49.27mg 16%
Sodium 479.02mg 20%
Potassium 429.37mg 12%
Total Carbohydrates 23g 8%
Fiber 2.8g 11%
MyPoints 6.28
Sugar 3.28g
Protein 5.87g 12%
Recipe Type: Poultry
Wednesday, December 28, 2011
The Crash Davis Mexi Buffalo Melt
This recipe contribution is once again from Crash Davis, the KFAB radio star, host of the evening Drive Time show and the Saturday morning hit program, The Ultimate Outdoor Show.
Invention is a mother right? And sometimes on a crappy Sunday when the family is sick and you're left alone to your own devices (beer) you come up with stuff.
Mexi Buffalo Melt.
(you can do this with any burger.. venison, cow, elk.. I happened to have Buffalo handy)
Season bison burger with Chili Dawgs' Green Chile Rub and a hint of Chipolte.
Fry or grill.. either will work.
Julian style cut green peppers and sauté slightly in REAL butter and a few Julian cut onions too.
Slice up Julian style a Japeleno and mix that with the green peppers and onions.
Don't over cook, you want them to snap a bit.
Butter up a flat bread or study bread and toast either in a pan or grill.
Start building your melt like this:
Toasted bread, slice of American cheese, burger, peppers & ample onion mix then a layer of Swiss, Cheddar or whatever, topped with other half of toasted bread.
Stop eating before you reach your fingers if you can.
Invention is a mother right? And sometimes on a crappy Sunday when the family is sick and you're left alone to your own devices (beer) you come up with stuff.
Mexi Buffalo Melt.
(you can do this with any burger.. venison, cow, elk.. I happened to have Buffalo handy)
Season bison burger with Chili Dawgs' Green Chile Rub and a hint of Chipolte.
Fry or grill.. either will work.
Julian style cut green peppers and sauté slightly in REAL butter and a few Julian cut onions too.
Slice up Julian style a Japeleno and mix that with the green peppers and onions.
Don't over cook, you want them to snap a bit.
Butter up a flat bread or study bread and toast either in a pan or grill.
Start building your melt like this:
Toasted bread, slice of American cheese, burger, peppers & ample onion mix then a layer of Swiss, Cheddar or whatever, topped with other half of toasted bread.
Stop eating before you reach your fingers if you can.
Tuesday, November 15, 2011
Chili Dawg's Continues To Add New Locations
For Immediate Release - November 15, 2011
It was announced today that Chili Dawg's Foods of Fire is now providing its Habanero Pepper Spreads at six No Frills Super Markets located throughout the local Omaha and surrounding area.
"We are pleased to partner with the corporate decision makers at No Frills Super Markets in bringing our Habanero Pepper Spreads to their customers," said Chili Dawg's President Tim O'Dell. "Our next step would be to introduce our pepper seasonings to the same market."
Chili Dawg's demo teams were in two of the new locations this past weekend. "Our demos were very successful and I think the managers were very pleased with the reception displayed by the customer base," said O'Dell.
Chili Dawg's spreads are great for anything cooked on the grill or in smokers. Pork chops, chicken, fish, ribs, brisket and brats are greatly enhanced with the "Sweet Before The Heat" spreads. Wild game like deer, elk, pheasant, walleye, crappie or other game fish reach a new dimension when the spreads are applied as a final glaze.
The new No Frills Locations are listed below:
238 S. 8th Street, Blair, NE
1230 North Washington Street, Papillion, NE
1221 South 203rd Street, Elkhorn, NE
1510 Harlan Drive, Bellevue, NE
1801 Valley View, Council Bluffs, IA
820 North Saddle Creek, Omaha, NE
Chili Dawg's Foods of Fire - We put the "Eat" in "Heat."
It was announced today that Chili Dawg's Foods of Fire is now providing its Habanero Pepper Spreads at six No Frills Super Markets located throughout the local Omaha and surrounding area.
"We are pleased to partner with the corporate decision makers at No Frills Super Markets in bringing our Habanero Pepper Spreads to their customers," said Chili Dawg's President Tim O'Dell. "Our next step would be to introduce our pepper seasonings to the same market."
Chili Dawg's demo teams were in two of the new locations this past weekend. "Our demos were very successful and I think the managers were very pleased with the reception displayed by the customer base," said O'Dell.
Chili Dawg's spreads are great for anything cooked on the grill or in smokers. Pork chops, chicken, fish, ribs, brisket and brats are greatly enhanced with the "Sweet Before The Heat" spreads. Wild game like deer, elk, pheasant, walleye, crappie or other game fish reach a new dimension when the spreads are applied as a final glaze.
The new No Frills Locations are listed below:
238 S. 8th Street, Blair, NE
1230 North Washington Street, Papillion, NE
1221 South 203rd Street, Elkhorn, NE
1510 Harlan Drive, Bellevue, NE
1801 Valley View, Council Bluffs, IA
820 North Saddle Creek, Omaha, NE
Chili Dawg's Foods of Fire - We put the "Eat" in "Heat."
Monday, November 7, 2011
News From Chili Dawg's Foods of Fire
Chili Dawg's Foods of Fire has partnered with local Clear Channel radio station KFAB to make an outstanding offer for the Christmas holiday season. KFAB is hosting a sale of products from select companies on their Twelve Days of Omaha promotion. For the facts about the sale, see Twelve Days of Omaha.
Chili Dawg's products make great Christmas gifts for those who have everything. Don't know what to buy Dad for Christmas? Buy him Chili Dawg's Foods of Fire. Don't know what to buy your employees for Christmas? Buy them Chili Dawg's Foods of Fire. They will love you for it!
Looking for a great stocking stuffer? You have just found it!
You can buy a coupon for a Chili Dawg's 12 pack case of pepper spreads, Hablemeno, Strawbanero, Razbanero, Peachbanero or Mangonero for a great price of only $42. This includes shipping or if you are local to the Omaha area, you can pick it up easily just off of interstate 680.
At our Chili Dawg's website you can see recipe ideas for our pepper spreads. These award winning spreads are becoming favorties for serious chefs, BBQ cooks and party goers all around the area. They are used as a final glaze on anything you cook on the grill. Poultry, fish, ribs, brisket and pork chops are all enhanced with the use of Chili Dawg's spreads.
They are great on toast or bagels in the morning or on cream cheese with crackers for a great tailgate apetizer. Your imagination is your only limitation with Chili Dawg's "Sweet before the Heat" pepper spreads.
Remember, we put the Eat in Heat.
Chili Dawg's products make great Christmas gifts for those who have everything. Don't know what to buy Dad for Christmas? Buy him Chili Dawg's Foods of Fire. Don't know what to buy your employees for Christmas? Buy them Chili Dawg's Foods of Fire. They will love you for it!
Looking for a great stocking stuffer? You have just found it!
You can buy a coupon for a Chili Dawg's 12 pack case of pepper spreads, Hablemeno, Strawbanero, Razbanero, Peachbanero or Mangonero for a great price of only $42. This includes shipping or if you are local to the Omaha area, you can pick it up easily just off of interstate 680.
At our Chili Dawg's website you can see recipe ideas for our pepper spreads. These award winning spreads are becoming favorties for serious chefs, BBQ cooks and party goers all around the area. They are used as a final glaze on anything you cook on the grill. Poultry, fish, ribs, brisket and pork chops are all enhanced with the use of Chili Dawg's spreads.
They are great on toast or bagels in the morning or on cream cheese with crackers for a great tailgate apetizer. Your imagination is your only limitation with Chili Dawg's "Sweet before the Heat" pepper spreads.
Remember, we put the Eat in Heat.
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