We've been using Chili 3000 all winter long in chilis, enchiladas, and dry rubs, and we're happy to report that it's turning out to be an excellent all-around spice blend. It has a bright, fresh chili flavor with a slight smokiness. We can't taste the lemon per se, but we think it has a part in that bright quality.
Our only criticism is that this blend packs a definite spicy kick. It's not over-powering by any means and wouldn't make a chili-eating pro blink an eye. It's just that we prefer to add our own hot spices so we can regulate the heat level ourselves.
Penzeys also makes a Chili 9000 blend, dubbed "the chili of tomorrow." It's the same as Chili 3000 ("the chili of today"), but with a few more spices added in. Fenugreek, ginger, and cocoa powder were definitely a temptation, and maybe we'll try a small packet next year!
Is anyone else hooked on Penzeys' chili spice blends? Which one do you love best?
Related: Recipe: Chili Con Carne
(Image: Emma Christensen)