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Recipe Index
Classic Red Eye Chili
Red Eye Tacos
Red Eye Quick Fixin's
Red Eye Stuffed Peppers
Red Eye Spicy Pecans
Scrambled Eggs with an Attitude
Red Eye Chili Beans
Red River Rice


  • 2 lbs lean ground meat - chili grind (coarse) preferred
  • 2 - 10 oz. cans of diced tomatoes with green chilies
  • 10 cloves garlic, minced
  • 1 medium onion, chopped fine
  • 1 - 2 oz. package Red Eye Chili Blend
  • 3 cups water
  • Salt to taste
  1. Combine meat (this may be beef, elk, turkey venison or your choice) onions and garlic in a heavy, deep cooker or pot.
  2. Cook until meat is uniform gray and onions are soft.
  3. Add tomatoes with chilies and water, put in salt to taste and add Red Eye Chili Blend.
  4. Cover and cook on low heat for at least an hour.
  5. Skim off excess grease, crush any remaining tomato parts, remove lid and simmer on very low heat for as long as it takes to "cook off" (evaporate) any excess fluids and the chili develops desirable thick gravy.
For the whole pot, add:
OPTION 1: 1 tsp. crushed red pepper
OPTION 2: Add diced jalapeno peppers to desired taste
OPTION 3: About 10 shakes of Louisiana hot sauce

For a bowl:
Any of the above with amounts adjusted to the individual desire.

In a hurry?
Use only 2 cups water. Cover and seal pressure cooker, pressure cook for thirty minutes. Follow directions as above except for cooking time.

Lots of time?
Put in a crock-pot and cook 8 hours. Use only 1 cup water and follow balance of directions.

Serving suggestions:
Chili with crackers is hard to beat. You may enjoy chili served over rice or mixed with red beans. In either case, add rice or beans to suit your taste. We even have a Detroit born and raised customer that prefers his chili served over boiled potatoes!!


  • 1 lb. lean ground meat
  • 2 cloves Garlic, minced fine (if your in a hurry sprinkle garlic power 1 tablespoon or to taste)
  • 1 medium onion, chopped fine
  • 1 2 oz package of Red Eye Taco Seasoning
  • Salt
  • Toppings:
    Diced tomatoes, chopped onions, course chopped lettuce, shredded cheese (motsirella, cheddar or a mixture of both), sour cream, sliced or chopped jalapeno if desired and your choice of salsa.
Saute meat, garlic, onions and Red Eye Taco seasoning until meat is gray and onions are done (glassy appearing). Elevate heat and stir until meat is a uniform brown and pan fluids have evaporated. For crispy tacos, place meat in preheated formed taco shells - for soft tacos, place meat in warmed corn or flour tortillas. Top tacos with your choice of toppings.


  • 1 lb. lean ground meat
  • 1 - 10 oz. can of diced tomatoes; if your family enjoys a little more spice, substitute a can of diced tomatoes with green chilies
  • 1/2 can (5 ozs.) of water
  • 1 or 2 cloves of garlic, minced; or 1 tsp. Garlic powder or 1 Tbsp. of minced garlic can be substituted
  • 1 small onion, chopped fine
  • 2 tablespoons of Red Eye Chili Blend
  • Rice or Macaroni (See instructions below)
  • Salt and black pepper to taste
  1. Prepare rice or macaroni in a separate pan according to instructions. You will need 1 cup of uncooked rice or macaroni, which will produce 2 cups cooked.
  2. Combine meat (this may be beef, ground turkey, sliced polish or Italian sausage or left over chicken, roast or other meat chopped into small cubes) onions and garlic in a large deep skillet.
  3. Cook until meat is uniform gray (if left over meat is used, the meat does not need to cook as long) and onions are soft.
  4. Add tomatoes (or tomatoes with chilies) put in salt to taste and add Red Eye Chili Blend.
  5. When done, pour in 2 cups of cooked rice or macaroni and heat through.
  6. Stir and serve four to six people.

  • 4 large Bell Peppers
  • 1 lb Ground Beef
  • 1/2 cup onion, chopped
  • 1 cup cooked rice
  • 1 cup stewed tomatoes
  • 2 Tbsp Red Eye Chili Blend
  1. Preheat oven to 375 degrees.
  2. Saute meat and onion, add tomatoes, Red Eye Chili Blend and cooked rice. Simmer mixture.
  3. While simmering, wash peppers, cut off tops and remove seeds.
  4. Drop peppers into boiling water for one minute.
  5. Remove peppers from water and drain.
  6. Stuff peppers with meat mixture.
  7. Bake 1/2 hour at 375 degrees.
  8. In the last 3-5 minutes of the baking period sprinkle the meat mixture tops with a generous supply of shredded cheese returning the peppers to the oven for the final melting of the cheese.
Serve hot out of the oven.


  • 1/2 pound Choice Pecan halves
  • Butter
  • Red Eye Chili Blend
  1. Preheat oven to 275 degrees.
  2. Lay out pecans on a flat baking tray.
  3. Melt butter.
  4. Generously brush melted butter onto pecans.
  5. Pour pecans into a small plastic bag.
  6. Pour 1 oz. of Red Eye Chili Blend over the pecans, shake to allow the pecans and the chili blend in order to have the blend attach to the buttered portion of the pecans.
  7. Place the pecans back on the baking tray and place into a preheated oven set to 275 degrees.
  8. Allow to bake for 10 to 15 minutes until pecans become slightly parched.
  9. Remove from heat and allow time for cooling.
  10. Serve with your favorite refreshment and enjoy the zesty addition to the nuts natural flavor.

  • Fresh Eggs (Quantity dependent on number to be served)
  • Red Eye Chili Blend (Quantity dependent on number of eggs)
  1. Place eggs into a bowl in which eggs can be whipped. Whip eggs until yellows are thoroughly mixed.
  2. Add Red Eye Chili Blend to mixture and stir well. The amount of chili blend to be added is totally dependent on the number of eggs and the taste desired. A little experimenting may be necessary. Add enough chili blend that you can see the color of the whipped eggs change.
  3. Cook eggs and serve with your favorite meat.
If you happen to be using Egg Beaters or some product similar where just the whites of eggs are used, try adding Red Eye to add an interesting addition to your breakfast.


  • Pinto Beans
  • Red Eye Chili Blend
  • Ham hock (optional)
  • Salt and pepper to taste
Pinto beans seasoned with a chili flavor. Prepare pinto beans (red beans) per instructions or per your favorite method. (We like to boil cleaned and washed beans for 10 minutes, turn off the heat, cover and let them soak for about an hour until the beans are beginning to soften. Add a lean ham hock and cook until almost done.) At this point add salt, pepper and Red Eye Chili Blend and cook until beans are tender. Use 1 oz. of Red Eye per pound of dry beans.


  • 2 cups rice
  • 1 can of diced or crushed tomatoes and chilies (chilies optional)
  • 1 oz. Red Eye Chili Blend
Chili flavored rice adds zest to any meal.
This recipe is well suited to leftover rice; add a few ingredients and have a spicy, filling dish in minutes. Cook enough rice to make two cups or use leftovers; stir in 1 can of diced or crushed tomatoes and chilies and 1 oz. Red Eye Chili Blend. Heat thoroughly and serve four to six people.

Too fiery? Use a can of diced or crushed tomatoes without the chilies.
Not hot enough? Add a few shakes of Louisiana Hot Sauce.

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