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We invite you to try a few of our recipes that incorporate our products to make your meals come alive.



Vegetable Chili


Vegetable Chili- RCS


1/8c oil

 1 med onions, medium dice

2 ea carrots, sliced

 2 ea cloves garlic

1 ea pablano pepper, medium dice

1 ea jalapeno, fine diced

2-3 med turnips, peeled and diced medium

2 ea parsnips, peeled and diced small

1ea zucchini, quartered, seeded and cubed medium

2 c chopped cabbage

1, 28oz can diced tomato

1/2c water

 2 T Red Canyon SW Chili Spice

1 can 15oz kidney Beans, drained

1 can garbanzo beans, drained



Sauté onions, carrots in oil until transparent. Add peppers and garlic sauté 4 min more. Add turnips, tomatoes, parsnips, cabbage, zucchini, water, and Red Canyon SW chili seasoning. Cook covered over med heat, stirring occasionally, approximately 1 hour or until turnips and parsnips are tender to the bite. Add beans and cook uncovered for 15 minutes more. Garnishes of cilantro, avocado, fresh chilies and lime are always a great compliment.  Kick up your chili with Red Canyons “award winning” Raptor hot sauce!

​Southern Spicy Dip

1 pt sour cream

2 oz lime juice

1 oz Red Canyon Spice Blackening seasoning


Blend together the lime juice and blackening seasoning then add to the sour cream. 

I like to let this dip sit 2 hours minimum for the flavors to start to meld together. It's even better the next day. If you feel its a little to thick add just a little water


Now the fun part begins:

 You can add additions to this mix such as shredded cheese, green chilies, roasted red peppers, or any chile peppers you desire, cilantro or green onions. The list goes on. Great for dipping veggies and chips and whatever you can imagine it on. 

Pulled Pork

1 pc 6-8 # Boston Butt/ Pork Butt

1 pkg Red Canyon Spice BBQ & Grill Rub

1 oz vinegar

1-2 Bottles Kowboy Ketchup (Red Canyon Spice)


Rub Pork with Adobo BBQ Rub all around and place in a roasting pan with wire rack. Add 2 c water and vinegar to bottom of pan and cover with foil. Bake at 350 degrees for 1 hour. Turn down oven to 250 and continue cooking for another 5-6 hours. *Minimum internal temperature should be 165 *. The pork should start to fall apart with the pull of a fork. Let rest for 45 min to 1hr before shredding. When shredding there will be fat and some tough membrane to remove from meat. Heat one bottle of Kowboy Ketchup and mix into pork. Serve with Fresh buns pickles and slaw. Some guests may want to add more Kowboy Ketchup or Raptor hot sauce.    You may cook this in a crock-pot, if you are out enjoying the day. Please reduce your liquid to 1 cup. Add additional cook time. 

Buffalo Meatloaf

Michael Connolly, Red Canyon Spice Co.


Yield 6-8 servings

2# ground buffalo

1 medium to large onion diced small

2 eggs beaten

1c Roasted Garlic Kowboy Ketchup ( split in half)

1/8c Worcestershire sauce

1/2c breadcrumbs

1 tsp ground black pepper

2 tsp sea salt

Mix all of the above really well setting aside1/2c Kowboy ketchup to glaze the top.

Place this mixture in the middle of a 9 x 13 pan and shape into an oval mound ( kind of like a football). Glaze the top with the reserved ketchup and bake 350 degrees for 1 hour and 15 minutes or until the center reaches 160 degrees. Remove from the oven and let stand ten minutes before cutting.

(Note: this mixture is more moist than some recipes. If adding additional ingredients to make your own masterpiece, we suggest adding an additional ¼ to ½ c of breadcrumbs).

*Note: To be gluten free use an 1/8 c of oat bran in place of breadcrumbs.

Options to create your own meatloaf:

Roasted peppers or green chilies – 1/4c

Cooked mushrooms – 1/2c

Cheese-Blue, feta, cheddar, etc. -1/3c

Bacon -1/4c cooked and chopped

Spinach- ½ c chopped and drained

Mix and match to find out what you like!  1) Blue cheese and bacon. 2) Spinach, feta and roasted peppers 3)Mushroom and cheddar

*You may replace the buffalo in this recipe with lean ground beef or turkey.

Steak Marinade

3-4# Beef, buffalo, lamb, or game steaks

5oz balsamic vinegar

3oz olive oil

1 pkg Red Canyon Spice Adobo BBQ & Grill Rub


Mix together the vinegar, oil, and Adobo seasoning.

Place cleaned steaks in a large Ziploc bag and pour marinade over steaks, coating well. Marinate overnight. Grill over medium high heat to sear in the juices, then reduce heat to finish steaks to desired temperature.

Summer Gazpacho

½ c celery chopped

½ c carrots chopped

1 c cucumbers (peeled& seeded)

1 oz Vidalia onion

1 sm clove garlic

½ c red/yellow bell peppers

6-8 ea ripe tomatoes remove cores -more of a medium to large tomato(beef stake or vine ripe)

1/2 to 1 ea Serrano pepper (seeds removed) – pending your heat desires

 2 T apple cider vinegar

2 T sherry vinegar

1 T lime juice

1 tsp cumin

1-2 T Chef Michael’s all-purpose seasoning (Red Canyon Spice)


Equipment: Vitamix, Knife cutting board, 1 storage container, lg solid spoon. Measuring cups, and spoons.



Wash all your vegetables and cut up into smaller pieces to be placed into your Vitamix. Add your liquids. Fill your Vitamix container with vegetables and  liquid. Start off on low and increase speed to puree all. Approx. 2-3 min  pending how smooth you would like your soup. Do not go too long or it will start to heat up your soup. You may add a little water if would like to thin the soup out.. Season to taste and pour into storage container. Gazpacho is best made a few hours to 1 day in advance so all the flavors meld together.

Toppings can be diced up vegetables, tortilla chips, cilantro, avocado, fresh chilies, or a drizzle of a seasoned sour cream using lime juice and a selection from Red Canyon’s spice blends, such as: citrus chipotle, southwestern chili, or blackening. If you want more heat try our “Raptor” hot sauce. Choose from original , habanero or ghost chile.

Red Canyon Spice Chili

This is a simple and easy recipe for you to make quickly and easily.

3 tbsp oil

2# Ground turkey, beef or buffalo

28 oz fire roasted tomato (diced or crushed)

28 oz diced green chilies

½ c water

2oz pkg Red Canyon Spice Southwest Chili Seasoning



1) Brown off meat and drain fat.

2) Add tomatoes, chilies, water, and spice.

3) Cook over a low medium heat approximately 40-45 minutes or until desired thickness is obtained.

This chili is great on its own or top with cheese, onions, and cilantro. Smother burritos, hot dogs, french fries, eggs, burgers, and much more.

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Lemon Vinaigrette

¼ c lemon juice

¾ c xv olive oil

1 T salt

1 tsp pepper

1 T Dijon

Mix all ingredients in blender minus the oil. Slowly drizzle until all is incorporated. If it gets to thick, add a little water for consistency.

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