Chipotle Chili Smoky Southwestern

Chipotle Chilli Smoky Southwestern with Oak Smoke

Cape Herb & Spice's Chipotle Chilli Smoky Southwestern is a smoky chili spice blend featuring smoked chipotle chili flakes, oak-smoked salt, and cumin, crafted for meat, BBQ, and Mexican dishes. This isn’t just chili powder; it’s a seasoning with deep notes of wood smoke.

Chipotle Chilli Smoky Southwestern is the smoky chili spice blend from Cape Herb & Spice in Cape Town, created for steak, spare ribs, and Mexican dishes. It brings the taste of the American Southwest to your table—smoky, savory, and with a moderate heat. Chipotle is simply a smoked jalapeño, and that is exactly what you taste.

The base consists of 44 percent smoked salt made from sea salt and oak smoke, followed by 14 percent chipotle chili flakes, garlic, paprika, onion, coriander, oregano, cumin, and a touch of cayenne. Of the company's four chili blends, this is the mildest, yet it packs a punch. It is a seasoning that relies more on smoke than fire, which is precisely what makes it so versatile.

Smoky, savory, with a gentle fire

Smoky, savory, and earthy—the blend coats the meat, creating a dark, fragrant crust as it cooks.

The oak-smoked salt provides the charcoal note, the chipotle chili adds a warm, rounded heat, and the cumin and oregano bring the Mexican soul. The cayenne adds a small accent without being overwhelming. It tastes like a campfire and long summer nights of grilling, even when cooked in a kitchen skillet.

Because the heat remains moderate, this blend is a wonderful introduction to the world of chili rubs. You taste the smoke first, and the fire only afterward.

How to season the Southwest

Steak, ribs, or chicken should be coated in a little oil and rubbed with the blend, then left to marinate for a while as a dry rub.

In a marinade of oil, lime, and a bit of honey, the meat becomes particularly tender and develops a shiny crust. The blend is also excellent for vegetarians; try it over roasted cauliflower, in a bean stew, or on creamy avocado. It brings Southwestern flavor to the plate without any meat at all.

It tastes just as good on pulled pork, in a chili con carne, over corn, or in a bean soup. It is practically made for tacos, burritos, and fajitas—one spoonful is enough for authentic Mexican flair. It also works well on baked potatoes, and when stirred into mayo, it makes a delicious dip.

If you prefer a sweet-and-spicy profile, take a look at the Sriracha Chilli Hot Thai, or if you want big heat, check out the Piri Piri Chilli Fiery Mozambican.

Cape Herb & Spice from Cape Town since 1994

Behind this blend is Cape Herb & Spice, a spice manufacturer from Cape Town founded by Irene Ivy in 1994.

What Irene started over 30 years ago from a small market cart at the V&A Waterfront now supplies kitchens around the globe, backed by over 600 employees. Cape Town is located on the old spice route, and you can taste that passion for seasoning in every pinch. Just as Irene intended, innovation, flavor, and quality remain the top priority to this day—all without the use of irradiated spices. Respect.

Browse through other spices from Cape Herb & Spice or check out our BBQ spices for your next barbecue night.

Smokehouse, BBQ sauce, and the taco

For tender cuts, add the blend toward the end so the smoke flavor remains fresh; for long cooking times, feel free to add it early. For a smoky BBQ sauce, stir a spoonful into tomato paste, honey, and a little vinegar. That’s how you bring the Southwest to your plate. Add a dollop of sour cream and fresh coriander, and a good taco barely needs anything else. Simply delicious.