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Chipotle & Honey

Chipotle & Honey

Preservative Free and Gluten Free $ 9.00

This blend, rooted in the flavors of Mexico, is brimming with both heat and sweetness. Dried honey and toasted Chipotle Chiles form a solid foundation for our most popular handcrafted spice blend. Bursting with flavor layers, this blend starts with an amazing top note of sweetness, followed by a distinctive mellow earthiness from various traditional Mexican spices. A quick hint of smoky heat from Chipotle Chiles is soon overtaken by a burst of sweet honey.

Size: 3.0 oz
  • Details

    Use the Chipotle & Honey blend in meat and vegetable dishes, or as a versatile and unique dry rub.

  • Ingredients

    Handcrafted from Honey, Sea Salt, Mustard, Hungarian Sweet Paprika, Sugar, Black Peppercorn, Cumin, Chipotle Chile, Lemon Peel, Coriander, and Mexican Oregano.

Fall Chili & Cornbread

Recipe image

Ingredients:

For Chili:

  • Olive Oil (1 Tbsp)
  • Sweet Onion, diced (1 large)
  • Garlic, minced (4 cloves)
  • Ground Beef (1 lb) (Leave out if vegan or vegetarian)
  • Calicutts' Chipotle & Honey (1 Tbsp)
  • Fire Roasted Diced Tomatoes, 28 oz cans (2)
  • Crushed Tomatoes, 15 oz cans (2)
  • Quinoa, cooked (1.5 cups)
  • Red Kidney Beans, drained and rinsed, 15 oz can (1) 
  • Light Red Kidney Beans, drained and rinsed, 15 oz can (1)
  • Black Beans, drained and rinsed, 15 oz can (1)
  • Frozen Corn (1.5 cup)
  • Shredded Cheese, Sour Cream, Green Onions, Avocado, for serving, as desired

For Cornbread: 

  • Cornmeal, self-rising (1.5 Cups) 
  • All-Purpose Flour (2 Cups)
  • Baking Powder (1 Tbsp)
  • Calicutts' Chipotle & Honey (1 Tbsp)
  • Eggs, large (2) 
  • Honey (0.5 Cup)
  • Coconut Oil (0.5 Cup)
  • Milk (2.5 Cups)

Directions:

For Chili: 

  1. Heat olive oil in a large pot. 
  2. Add in onion and saute for 3-4 minutes, until tender. 
  3. Add in garlic and cook for an additional minute. 
  4. Add beef, if using, and Chipotle & Honey and cook for 4-5 minutes until browned.
  5. Add in diced tomatoes, crushed tomatoes, and cooked quinoa. Cover and simmer for 30 minutes. 
  6. Add in all the beans and corn. Cook for a few minutes to heat through. Serve immediately with toppings, as desired. 

For Cornbread:

  1. Preheat oven to 400 degrees. 
  2. Whisk together cornmeal, flour, baking powder, and Chipotle & Honey in a large mixing bowl until combined. 
  3. Whisk eggs in medium bowl until blended, then pour in the honey, milk, and oil. Whisk until well mixed. 
  4. Add wet ingredients to dry ingredients and whisk until the batter is smooth and set aside for 5 minutes. 
  5. Generously butter a 10-inch cast iron skillet and warm it in the oven for 5 minutes to melt the butter and preheat the pan. 
  6. Pour batter into pre-heated pan, sprinkle with Chipotle & Honey, as desired, and cook for 30 minutes or until a toothpick inserted in the center comes out clean. 
  7. Let the cornbread cool for 10 minutes, then slice and serve.