Spicy Chili


  • 1 pound coarsely ground beef chuck (or meat replacement for vegetarian option)
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon dried sage leaves
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, chopped
  • 1/2 shallot, chopped
  • 1 red bell pepper, seeded, chopped
  • 1/2 jalapeno pepper, halved, seeded chopped
  • 1 tablespoon chili powder
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1/2 teaspoon ground chipotle pepper, or to taste
  • Salt, to taste
  • 1 cup Gallo burgundy wine
  • 1 (16 ounce) can crushed tomatoes
  • 1 (16 ounce) cans black beans, drained and rinsed
  • 1 (16 ounce) bag corn chips


In a medium, hot soup pot brown the chuck with the thyme, sage and garlic. When browned remove and drain beef. Set aside. In the same pot heat the oil and add the onion, garlic, shallot, red bell pepper and jalapeno. Saute until vegetables begin to brown, about 7 to 10 minutes. Add chili powder, cayenne pepper, chipotle pepper, salt and cook, stirring, until spices begin to stick to the pan. Add Gallo burgundy and cook until liquid is reduced by 1 half. Add tomatoes and bring to a boil. Stir in beans and reserved beef and simmer, partially covered, over medium low heat for 1 hour. Serve with corn chips. Chili may be made, up to 2 days in advance and kept covered and refrigerated. Reheat to serve.

Try some of our delicious herbs and spices!

Recipe idea from: http://www.foodnetwork.com/recipes/spicy-beef-chili-recipe.html?oc=linkback

Spicy Zucchini


  • 1 tablespoon olive oil
  • 1⁄4onion, thinly sliced
  • 4 small zucchini
  • 1 -3 teaspoon garlic powder
  • 1 -3 teaspoon chili powder
  • 1 teaspoon salt


Place oil in a large, heavy non-stick skillet and begin heating over medium high heat.
Meanwhile, slice onion and cut zucchini into 1/4″ rounds.
Once oil is nice and hot, saute onion until it is starting to carmelize (about 2 minutes).
Add zucchini and seasonings. Turn heat down slightly (to medium), and cook for about 5 minutes, stirring occasionally.
Zucchini should be yellow with some brown spots, slightly transparent looking and soft without being mushy. Onions should be thoroughly caramelized and yummy.

Try some of our delicious herbs and spices!

Recipe idea from food.com: http://www.food.com/recipe/spicy-zucchini-294820

Baked Garlic Parmesan Chicken


  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 cup dry bread crumbs
  • 2/3 cup grated Parmesan cheese
  • 1 teaspoon dried basil leaves
  • 1/4 teaspoon ground black pepper
  • 6 skinless, boneless chicken breast halves


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.

In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.

Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Try some of our delicious herbs and spices!

Spicy Shepherd’s Pie


  • 4 large potatoes, peeled and cubed
  • 1 tablespoon butter
  • 1 tablespoon finely chopped onion
  • 1/4 cup shredded Cheddar cheese
  • salt and Ground Black Pepper to taste
  • Crushed Chili Peppers to taste
  • 5 carrots, chopped
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 pound lean ground beef
  • 2 tablespoons all-purpose flour
  • 1 tablespoon ketchup
  • 3/4 cup beef broth
  • 1/4 cup shredded Cheddar cheese


Bring a large pot of salted water to a boil. Add potatoes, cook for about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste, then set aside.

Bring another large pot of salted water to a boil. Add carrots and cook for about 15 minutes. Drain, mash and set aside along with the potatoes.

Preheat oven to 375 degrees F (190 degrees C.)

Heat oil in a large frying pan. Add onions and cook until they become clear. Add ground beef and cook until well browned. Pour off the accumulated excess fat, then stir in flour and cook another minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.

Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.

Bake in the preheated oven for 20 minutes, or until golden brown.

Try some of our delicious herbs and spices!

Chili Con Carne


  • 5 tablespoons vegetable oil
  • 2 large onions, chopped
  • 1 chile pepper, chopped
  • 5 cloves garlic, chopped
  • 2 pounds lean ground beef
  • 3 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 tablespoons ground cumin
  • 1/2 tablespoon chili powder
  • 2 tablespoons paprika
  • 2 tablespoons dried oregano
  • 2 cinnamon sticks
  • 6 whole cloves
  • 2 (15.25 ounce) cans red kidney beans, rinsed and drained


In a medium sized stock pot, heat the oil over medium heat. Saute onion, chile pepper and garlic until soft. Add ground beef: cook and stir until meat is browned.

Pour in tomatoes with liquid, salt, pepper, cumin, chili powder, paprika, oregano, cinnamon sticks, and cloves. Cover and simmer for 45 minutes.

Stir in kidney beans, and cook another 15 minutes. Remove cinnamon sticks before serving.

Try some of our premium herbs and spices!

Garlic & Herb Marinade


  • 1/3 cup vegetable oil
  • 1/3 cup vinegar
  • 1/3 cup water
  • 1 teaspoon dried thyme
  • 1 teaspoon dried Italian-style seasoning
  • 1 teaspoon poultry seasoning
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 3 cloves garlic, minced
  • Ground black pepper


Combine all ingredients in a medium size bowl. Mix well and apply to your favorite meat.

Try some of our delicious meat and poultry seasonings!

Home Made BBQ Sauce


2 cups tomato sauce
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon Altius Ground Black Pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

You can also try our delicious Sweet Bourbon BBQ Seasoning!


In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

Tomato, Basil & Garlic Pasta

tomato basil garlic pasta

When you need to put something together quickly, you can’t go wrong with this pasta recipe. It’s simply delicious. With just a few veggies and Altius Spice’s herbs & seasonings, you can make it happen in .


  • 1 lb penne rigate -or- your favourite pasta
  • 3 tbsp. extra virgin olive oil
  • 3 tbsp. Altius Spice ground garlic powder
  • 1.5 cup of ripe cherry tomatoes, sliced in half
  • 1 tsp. dried red pepper flakes
  • Salt and black pepper
  • Grated parmesan cheese


  1. Cook pasta according to the directions on the package.
  2. Saute the garlic and red pepper in olive oil over medium heat.
  3. After 2-3 minutes, turn off the heat and add the cherry tomatoes to the pan.
  4. When pasta is al dente and has been drained, add in the tomato mixture, add in basil and mix well.
  5. Add salt and pepper as you like, and serve topped with parmesan.