1200 Zesty Recipes

Spice up every meal with our super huge assortment of recipes that range from mild to Chilehead approved!!!

Zombie Repellent Spooky Halloween Chili

Christina Toomey - Saturday, October 13, 2018

Ingredients

  • 1/2 pound ground beef
  • 2 (16 ounce) cans chili beans
  • 1 (14.5 ounce) can stewed tomatoes
  • 1/2 (10 ounce) package frozen corn
  • 3 tablespoons apple cider (optional)
  • 1 tablespoon chili powder
  • 2 teaspoon of Zombie Repellent

Directions

Mix ground beef, chili beans, stewed tomatoes, corn, apple cider, and chili powder and Zombie Repellent Hot Sauce in a large pot over high heat; bring to a simmer, reduce heat to medium-low, and cook until the beef is cooked and tender, about 6 hours.

Jersey Barnfire Smoked Ghost Chili

Store Peppers - Friday, October 12, 2018

INGREDIENTS
1 pound lean ground beef
1 cup chopped onion
1 package chili seasoning
1 can (15 ounces) kidney beans, drained
1 can (14 1/2 ounces) diced tomatoes, , undrained

Instructions:

Cook ground beef and onion in large skillet on medium-high heat 5 minutes, stirring occasionally. Drain fat.
Stir in Seasoning Mix and remaining ingredients. Bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.
Serve with shredded cheese, sour cream,chopped onion and a splash of Jersey Barnfire Smoked Ghost Taco Sauce if desired.
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Andy Roo’s Creole Italian Seasoning Sausage Soup With Tortellini

Christina Toomey - Sunday, October 07, 2018

Ingredients

  • 1 pound sweet Italian sausage, casings removed
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 5 cups beef broth
  • 1/2 cup water
  • 1/2 cup red wine
  • 4 large tomatoes - peeled, seeded and chopped
  • 1 cup thinly sliced carrots
  • 1/2 tablespoon packed fresh basil leaves
  • 1/2 teaspoon Andy Roo’s Creole Italian Seasoning
  • 1 (8 ounce) can tomato sauce
  • 1 1/2 cups sliced zucchini
  • 8 ounces fresh tortellini pasta
  • 3 tablespoons chopped fresh parsley

Directions

  1. In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
  2. Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, Andy Roo’s Creole Seasoning, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
  3. Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.

Jak Jeckel Jak Frost Winter Cinnamon Steak Chili

Christina Toomey - Monday, September 17, 2018

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds steak - cut into 1 inch cubes
  • 2 onions, chopped
  • 3 cloves garlic, minced
  • 1 green chile pepper
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons Jak Jeckel Jak Frost Winter Cinnamon Hot Sauce
  • 2 (29 ounce) cans diced tomatoes
  • 1 (15 ounce) can kidney beans, drained

Directions

  1. In a large pot over medium high heat, combine the oil and steak and saute for about 5 minutes, or until steak is browned. Add the onions, garlic and chile pepper and saute for another 5 minutes, or until the onions are translucent.
  2. Add the chili powder, cumin, Jak Jeckel Jak Frost Winter Cinnamon Hot Sauce , tomatoes and kidney beans. Reduce heat to low, cover and simmer for about one hour. Remove cover and simmer for another 30 minutes, or until you've reached your desired thickness.



What The Media Says

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"Chip Hearn’s hot-sauce empire peddles some 3,000 mixtures of bottled heat. More amazing is that he’s sample nearly all of them."

"Chip Hearn of Peppers, a retail store and hot sauce museum in Rehoboth Beach, DE, which carries 2,000 hot sauce brands."

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"Chip globe-trots in search of new hot sauces … thus giving him the largest collection in the world according to Chili Pepper Magazine."

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"Where you can buy any hot sauce made by man."

"Our guest Chip Hearn … publisher of Peppers Catalog and heating up with the hottest sauces."

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