Westport Spice & Trading Co.

Westport Spice Mexican Recipes.

  • Simply Delicious Chili

    Championship Chili Spice Blend

    A delicious chili recipe with ground beef, onion, and Championship Chili Spice Blend. Served with RoTel Diced Tomatoes With Green Chiles, ElPato Mexican Tomato Sauce or Hunts Tomato Sauce, Chili Beans, and water or chicken broth.

    Serves: 8


    • 3 pounds 90% lean ground beef

    • 1 large, chopped (2 cups) onion

    • 4 to 6 tablespoons (1/4 cup) Championship Chili Spice Blend

    • 1 28-ounce can, original or mild Ro•Tel Diced Tomatoes With Green Chiles

    • 1 7-ounce can or 8-ounce can ElPato Mexican Tomato Sauce or Hunts Tomato Sauce

    • 2 15-ounce cans Chili Beans

    • 1/2 cup Water or chicken broth


    • In a 6 quart heavy stock pot, cook ground beef and onion over medium-high heat just until cooked through.

    • Add Championship Chili Spice Blend and stir until blended.

    • Add remaining ingredients and bring to a gentle boil. Lower heat, cover, and simmer for 30 minutes, stirring occasionally.

    • Salt and pepper to taste.

  • Sizzlin' Chicken Fajita Grille Platter

    Red River Fajita Spice Blend

    A delicious and simple recipe for sizzlin' chicken fajitas on the grill, seasoned with Red River Fajita Spice Blend.

    Serves: 4


    • 4 large (1.5 pounds) Boneless skinless chicken breast halves

    • 2 tablespoons Fresh squeezed lime juice

    • 3 teaspoons Red River Fajita Spice Blend

    • 1 large, cut into large bite-size pieces Red onion

    • 1 large, cut into large bite-size pieces Green bell pepper

    • 2 medium, cut into ¼ inch slices Zucchini squash


    • Arrange chicken in a small dish and squeeze lime juice over it.

    • Sprinkle 2 teaspoons of the Red River Fajita Spice Blend over the chicken.

    • While the chicken is marinating, prepare coals for the grill.

    • Lightly brush oil over the grill rack.

    • When the coals are white-hot, place the chicken, cut side up, on the grill rack and cook for 5 minutes.

    • Discard the marinade, flip the chicken over and cook for another 5 minutes or until no pinkness remains at the thickest part when checked with a knife.

    • Remove the chicken and cut into thin strips.

    • Place the vegetables into a lightly oiled grill basket and set the basket over the coals.

    • Cook the vegetables for 2 minutes, then toss.

    • Add the chicken strips, toss, and cook for an additional 2 minutes or until the vegetables are crisp-tender.

    • Sprinkle the remaining Red River Fajita Spice Blend over the top and serve on warmed platters.

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