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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...

Poblano & Squash Blossoms Soup   By Giselle McClure 1/4 white onion, peeled and minced 1 garlic clove, peeled  4 poblano chiles roasted, peeled, seeded, and cut in strips 1 cup of fresh cilantro 4 cups squash blossoms, stems and sepals removed, blossoms coarsely chopped 2 cups of milk 1/4 cup of flour  6 tablespoons of butter  2 cups of chicken broth Chili Beak oil to drizzle on top Slices of queso panela to garnish  In a large heavy pot, melt 4 tbs of butter and sauté the garlic and onion until translucent, about 3 minutes. Add the chiles, cilantro and then the squash blossoms and cook for two more minutes....