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Infused Oil Collections
where we offer all fresh and natural spices, extract and oils for all your culinary needs.
We offer a huge selection of hard to find spices, herbs and seasoning blends at a value that is hard to beat! Furthermore we offer all natural extracts for baking and flavoring needs. Our products contain only the finest quality natural ingredients from around the globe backed by a 100% satisfaction guarantee.
Our spices may be available in several forms such as whole dried, or pre-ground dried. Whole spices may be ground into a powder for convenience. A whole dried spice has the longest shelf life, so it can be purchased and stored in larger amounts, making it cheaper on a per-serving basis. A fresh spice, such as ginger, is usually more flavorful than its dried form, but fresh spices are more expensive and have a much shorter shelf life. Some spices are not always available either fresh or whole, for example turmeric, and often must be purchased in ground form. Small seeds, such as fennel and mustard seeds, are often used both whole and in powder form.
Award Winning Chili 7-8 lbs. Beef Chuck cut into bite-sized pieces 1/2 c Peanut or Vegetable Oil 8 Medium Onions Chopped 10 Garlic Cloves Minced 4 Cans Tomato Paste 8 T Oregano Ground Greek 4 T Anaheim Chili Powder 2 T Ancho Pepper Ground 4 t Cayenne Pepper Mild 2 T Paprika Mild Spanish 2 T Hot Sauce 2 t Cumin Ground Jalapeno Salt to taste Season beef with salt and pepper. Heat 1 T ghee in a very large pot over high heat. Brown beef in batches, taking care not to overcrowd your pan (each piece of beef should have space around it; too much in the pan will steam your beef, not sear it; searing and browning is what adds so much flavor). Add additional 1 T ghee as needed with each new batch. Add onions and garlic, cook, stirring frequently, until very soft and just starting to brown. Stir in tomato paste. Cook, stirring frequently and scraping bottom of pot with a wooden spoon, until tomato paste is caramelized, about 12 minutes. Add remaining ingredients and cook, stirring frequently, for 1 minute. Add beef back to pot along with 5 cups water; bring to a boil. Reduce heat to low. Simmer, stirring occasionally, until meat is tender, about 2-3 hours. Serves 8