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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...

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...

We are so excited for these new products coming this Christmas!  Big Dipper Spicy Caramel Popcorn was a smashing success at the Salt City Wine + Dine Festival at La Caille, and now we're bringing it to you! Stay tuned and watch for our email for the online launch in mid-December!  

It's a big year for us at Chili Beak! We partnered with Ritual Chocolate in Heber City, Utah to launch the Desert Sands Bar.  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...

What you need: 12 jalapeños 1 package of cream cheese1/2 lb thin sliced bacon1 can of whole cranberry saucehandful of cilantro, chopped1/2 cup diced red or white onion2 limessea salt 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...