Dixon Medium Hot Red Chile Powder

I previously got my Dixon Red Chili powder from my brother in law who grew his own chili on his Dixon farm. Sadly he has passed on and I no longer was able to stock up on each visit from back east. But the Dixon Medium chili at the chili shop is the best replacement that I've found. It's my secret weapon in all my chili dishes. Its flavor and aroma is true northern New Mexican. I won't use anything else.

the best there is! would not think of going anywhere else. my family have been coming here since there opened. everything is so good. love pig boy willy, thank you.

Around 8 years ago I was traveling in the area for work, and we got an evening off. While we walked around town I saw the Chile Shop and said "We HAVE to go in". Man, I am so glad I did, it changed my culinary life forever. I was in wonder at the products and started talking with the gentleman at the register who said "try this" and brought out a bag of chile for me to smell. OMG. It was amazing. Earthy. Nuanced. Bold. SO FRESH it hit my nose like I was on the farm harvesting the chiles myself ... and then he told me that bag was a year old. I was instantly sold and brought back 2 pounds and they became a constant part of my cooking life; in brisket rubs, pork rubs, in chili, in tex-mex and trad mex dishes, in anything that called for chile. My son sprinkled some (a lot, actually) into morning pancakes as an April Fools prank one year cementing it as a staple in our cupboard. I put 3 tablespoons into the cylinder of a 1967 Tecumseh flat head and it started right up. Ok, that last line was a lie, but my point is that this chile is a winner; it stays fresh and bold forever, a nice earthy almost smoky aroma without the explicit smokiness of say a chipotle, fantastic pepper flavor and not even too hot. If you're a chile head born in the wrong state like me, order this and prepare to be transported to the Southwest. Also, not a bad flex ... yeah, I get my chiles flown in from New Mexico because I'm not a McCormick eating peasant.

We feel wealthy, no matter what the bank says, with a couple (or three) pounds of Dixon Chile in our freezer, and on our burritos. A bean and cheese burrito smothered with Dixon red chile is what makes my homesick husband happy.

We have been ordering this chile ever since our first visit to the Chile Shop in the '80's. We can't live without it and have gotten many others hooked on it, too. It has just enough heat but not too much and give a wonderful flavor. Grilling salmon with a coat of dixon after marinating it for a few minutes in orange juice or lemon juice is just incredible. I use it whenever anything calls for any kind of chile seasoning. I also use Tony's Seasoning on the salmon, too. Tony's is another incredible Creole seasoning you shouldn't live without!