Chili

Ground chili, clear heat with a fruity character

Our ground chili is a fine powder of hot, fully ripe red cayenne pods. It brings a direct, clear heat with no bitter off-flavours, with a fruity base note that stays perceptible even after seasoning. Finely ground, it doses precisely, so a dish warms rather than simply burns.

How to use

Ground chili is universal, from Mexican cooking through the Asian wok to a Spanish chorizo marinade and Indian dal. It belongs in chili con carne, tacos and salsas, in curries, masalas and lentil stews, in arrabbiata and hot tomato sauces, in BBQ rubs and in goulash, tagine and hearty soups.

Good to know: dose carefully and taste towards the end of cooking, as the heat develops with the heat of the pan. Better to add more than to overdo it.

Chili con carne in 4 steps

1. Sear 500 g of minced beef well, then add a diced onion and two cloves of garlic.
2. Season with 1 tsp ground chili, 2 tsp cumin and 1 tsp sweet paprika.
3. Pour in 400 g passata and 200 ml stock and let everything simmer for 30 minutes.
4. Stir in a tin of rinsed kidney beans, cook for a further 15 minutes and serve with sour cream, coriander and lime.

What makes it special?

Chili is not a uniform product, quality decides the depth of heat and the persistence of aroma. Our cayenne chili comes from fully ripe pods and is finely milled, so the heat stays clear and the fruity base note is preserved, entirely without bitter notes.

At a glance

• Clear, direct heat with a fruity base note
• From ripe cayenne pods, finely ground
• Precisely dosed, without bitter off-flavours
• A classic for chili con carne, curry and arrabbiata
• Also for BBQ rubs, braises and soups

Goes well with

For a complete chili con carne, our chili con carne seasoning, cumin and sweet paprika are a good match. If you like a coarser heat, try our chili flakes. Find more in our spice blends collection.

Frequently asked questions

How hot is the ground chili?
It is robustly hot, since it is milled from cayenne pods. Dose sparingly and work your way up.

When do I add chili to a dish?
Best towards the end of cooking, as the heat develops with the heat of the pan. That way you can control it well.

What is ground chili good for?
For chili con carne, curries, arrabbiata, BBQ rubs, braises and hot soups.

How does chili differ from chili flakes?
Ground chili is a fine powder that spreads evenly, while chili flakes are coarser and give pointed bursts of heat.