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Chili Dawgs Recipes

The "sweet before the heat" enhances the chill of ice cream and delivers pure, culinary satisfaction that is really unique.  Razbanero and Peachbanero are top fan favorites, but use any of our flavors to create a delicious dessert.

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"Create your favorite Dawg Sundae! Grab a great vanilla Ice Cream, dollop on Chili Dawgs Pepper Spread flavor that suites your taste buds and enjoy!"

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In all cases, when using Chili Dawg’s Foods of Fire pepper spreads, open the jar and stir the spreads enough to obtain a smooth consistency to enable you to spread or apply the spread onto your meat, fish or any other targeted item. Each of our spreads can be substituted with another depending upon your personal preference. We consider the flavors very interchangeable.
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3 lbs. chicken wings

3 tbsp. olive oil

2 tbsp. Chili Dawg's Habanero or Chipotle seasoning

1 -1/2 tsp garlic salt

An adaptation of Jamaican Jerk with our Habanero or Chipotle seasoning. Different from the traditional wings, these are grilled

until crisp and then seasoned with our seasonings.


Grill wings over hot coals until crispy. In a large bowl, combine

olive oil, garlic salt and the Chili Dawgls seasoning of your choice.

Add wings and toss.

Serve as is with ranch or our Chipotle Ranch dip.


The best way to ease the burn of flaming hot peppers or overly-spicy mustard or horseradish is with cold milk or yogurt. Avoid water as it won't mix with the oil and will only result in moving the heat to other parts of your mouth.

Jerk Wings

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Razbanero Glazed Pork Loin

You will need:

2Hormel always tender original pork loins

1 jar of Chili Dawgs Razbanero spread

1/2 tsp salt

1/4 tsp pepper

1/4 cup cran-raspberry juice

1 tbsp corn syrup

1/4 ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground cloves

1) Turn crockpot on high and place loins in and salt and pepper on top of loins. Cook for 1 hour. (May put a little water in bottom of pot to keep loins moist).

2) In a small saucepan combine the spread, juice, corn syrup, and spices. Bring to a boil. Reduce heat and simmer for 5 minutes. If you put water on loins, drain off as much as you can. Pour sauce over loins and cook another 2-3 hours or until pork is tender and has reached 150 degrees internally.

3) Remove loin from crockpot and slice. Use remaining sauce in the pot to drizzle over sliced loin.

Serves 6 - 8

The following recipe was submitted by Bailey Rasmussen

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Meatballs with Plumbanero

Meatballs cooked alone are a fabulous snack (spell out Hors O’deuvers).  But, at Chili Dawg’s Foods of Fire we like to fill a crockpot with our favorite meatballs.  There are many brands from which to choose but for events at our Headquarters we use (Brand here).  Warm the meatballs with medium heat.  When the meatballs reach an acceptable heat, smother them with Chili Dawg’s Plumbanero.  Let them simmer for 12 minutes, mixing them with a spoon every three to four minutes.  This will coat the meatballs with the Plumbanero to ensure a very robust flavor.  It is an amazing combination.  The texture of the meatballs combined with flavor and heat from the Plumbanero is sure to be a hit.  Of course, many of our Chili Dawg’s products are


Needed for success:                      



     Meatballs of your choice

     Plumbanero by Chili Dawg’s Foods of Fire

     One voracious appetite

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Mangonero Chicken Breast

This entrée is always a favorite here at Chili Dawg’s Foods of Fire.  We have been making this one since 2010 when Mangonero was conceived.  We are a fan of Olive Oil, so we always prepare our chicken breast with a very light glaze of your favorite Olive Oil.  We use Jalapeno Olive Oil from (Olive Mill in Queens Creek, AZ).  Over medium heat, whether a charcoal or propane grill, cook your chicken breast to 160 degrees.  As the chicken cooks you will begin to see clear juice emanating from the breast.  It is almost done.  At this point you must use a basting brush to glaze the chicken with a healthy dose of Mangonero.  Finish the chicken to 165 degrees.  Remove from the heat source and let the chicken rest for five minutes.  Ready to eat?  Hell yeah!


Needed for success:                      


   Chicken breasts

    Olive oil

    Basting brush

    Mangonero by Chili Dawg’s Foods of Fire

    One considerable appetite


Dawg Brats

Fantastic for the summertime, brats are always a hit for that backyard barbeque.  Friends and family will enjoy this outstanding approach to serving and enjoying brats.  This is simple.  Cook your brats to 135 degrees.  They can be smoked, grilled or baked; however, you choose, but most chefs will cook them over an open flame.  Once cooked, remove the brats from the heat source and place in the bun of your choice.  There are too many buns from which to choose so use your favorite for the texture and consistency you like.  Instead of mustard, ketchup or relish, we use Chili Dawg’s Razbanero.  That “pop” of Raspberry flavor combined with the Habanero heat has been a favorite with, not only backyard BBQ

aficionados, but champion barbeque competitors as well.  Use as little or as much Razbanero as you like.  You will be amazed at this combination.


Needed for success:                      




     Beer (Perhaps)

     Razbanero by Chili Dawg’s Foods of Fire

     A urning for savory food

DawgHouse Porterhouse

Steak snobs invariably will cringe at the thought of using a pepper spread on a steak.  But give this one just one try and you will be hooked.  For those Chile Heads out there, before you get ready to cook, you might consider sprinkling a little of Chili Dawg’s Habanero seasoning, just for a little pizzaz!.  Cook the porterhouse steak to your liking.  Rare, medium rare, medium, medium well or well done, it does not matter.  Once your steak has been served, put a healthy daub of Chili Dawg’s Foods of Fire Hablemeno on your plate.  Cut a bite sized morsel and with the meat on your fork dip it into the Hablemeno.  Get as little or as much as you desire.  The combination of flavors will “blow you away” and you will never look at steak the same way again.


Needed for success:                      


     A fantastic Porterhouse Steak (At least a 1 ½” thick)

     Salt and pepper if desired

     Habanero seasoning by Chili Dawg’s Foods of Fire      Hablemeno (Hob-la-mean-o) by Chili Dawg’s Foods of         Fire

     A desire for the Eat in Heat reputation


Dawg’s and Shrooms

We have many events at our Headquarters in Blair, Nebraska.  The Dawg and Shrooms are not only a hit but are requested and in many cases, demanded!  This one is easy, but you must do it right.  Select some of the largest and freshest mushrooms you can in the local grocery store.  When you get them home, wash and snap out the inner stems.  Lightly coat the shrooms with olive oil.  Lightly sprinkle Chili Dawg’s Foods of Fire Chipotle seasoning over the shrooms.  Then place the Havarti cheese squares into void created when you snapped out the stem from the shroom.  Lightly sprinkle Chipotle over the shrooms again.  Place the shrooms on a cooking sheet space sufficiently apart to allow the smoke to surround the shrooms.  Warm your grill or smoker (we use a pellet smoker) to 225 degrees.  It will only take 12 minutes for the shrooms to be done.  Remove from the smoker, let them set for about two to three minutes, then serve and Chow Down!


Needed for success:                      


     Your personally selected large mushrooms

     Havarti cheese

     Olive oil of your choice

     Chipotle seasoning by Chili Dawg’s Foods of Fire

     A desire to stand out from the crowd


Chili Cherry Burger

OK, not everyone grills a hamburger the same.  Right?  But we do know that every hamburger has a chance to impress or make “History!”   The Chili Cherry Burger is just that history making combination.  Before you cook, season the burger with a low dose of salt and pepper.  Cook your burger to whatever degree you would like (We prefer medium-rare).  Instead of using mustard or ketchup, use Habacherry as a condiment.  Lather up your burger with a great allotment of Habacherry.  Add items like tomato, lettuce, pickles and onions if you like.  We allow that!  When you are ready to take that first delectable bite, you will be biting into one of the most incredible flavor combinations on the planet.  The “Sweet before the Heat” will capture you on the spot.  Bars and restaurants use this as a daily special.  After you try it, you will too.


Needed for success:                      


     Your selected grade of hamburger patties

     Salt & pepper if desired


     Lettuce, tomato, onion & pickles (if you like)

     Habacherry by Chili Dawg’s Foods of Fire

     A willingness to rise above an old standard


Sassy Salmon

Everyone likes to try something different from time-to-time.  Salmon is just that dish.  You can treat yourself by ordering in fresh King Salmon in from Alaska or you can get King Salmon from your local grocery store.  Because Chili Dawg’s Foods of Fire is the King of Fiery Foods, we recommend the King Salmon.  Either way, with King, Coho, Spring, etc., with our style of gourmet, recipe to others, your Salmon will turn out to be the best-ever.  Start by letting your Salmon get nearly to room temperature, a few degrees, give or take.  Squeeze your lemon onto the Salmon to give it a citrus hint.  You be the judge as to how much you want.  You know everyone has a different pallet from the next person.  Gently rub or drizzle your Salmon down with your favorite olive oil.  It helps the seasoning adhere to the Salmon.  Then apply a generous portion of Green Chili seasoning on all sides of the Salmon.  Some will add Dill Weed over the Green Chile seasoning.  Your call on this one.  Next, grill or smoke your Salmon at 225 degrees for 20 to 30 minutes, depending upon the temperature of your heat source.  Check periodically for a white looking oozing of liquid from the Salmon.  When this appears, remove the Salmon from the grill/smoker and apply Chili Dawg’s Strawbanero as a final glaze to the Salmon.  Place back into the heat source for approximately 5-7 minutes to let the Strawbanero meld into and over the Salmon. Then remove.  Serve when you wish from this point.  Hot or cold, this is UNBELIEVABLE!


Needed for success:                      


     High quality Salmon (Alaska, Maybe?)

     Olive oil (of your choice)

     Dill Weed, if desired

     Lemon wedges (squeeze enough to add citrus to your           Salmon)

     Green Chili seasoning by Chili Dawg’s Foods of Fire

     Strawbanero by Chili Dawg’s Foods of Fire

     A frontiersman’s attitude toward a great Salmon dish

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