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Devil's Breath Chile Company was founded in 2007 with the purpose of making uniquely flavorful chile pepper based products. Our hot sauce is not for the faint of heart, but our other products can be enjoyed by everyone, being only spicy, not overly hot. Our Werewolf Firehouse Everything Sauce won the 2010 Golden Chile Award at the Fiery Food Challenge for best new product, As did our logo t-shirts for best apparel design. We also won 2nd place in the cookoff division for our Werewolf Glazed Carrots, and 3rd place for best logo. Find all of our award winning products in the Chilestore!
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news

DBCC now carried by Food & Fermentation, (AKA Godfrey Meat Market)
After the huge response at the Edwardsville and Alton High Schools' craft fairs, we took the suggestions of many customers and approached the former Godfrey Meat Market, (now known as Food & Fermentation) at 6017 Godfrey Rd, Godfrey. If you want to find a high quality selection of gormet foods and wines, you definately want to pay them a visit. When I lived in the area I was a frequent customer there, and it has only improved since. Stop in soon!

Alton & Edwardsville shows a booming success!
I would first like to thank everyone we met in Alton and Edwardsville for the enthusiatic response to our products. Nothing encourages me more than hearing and seeing the reactions to the unique flavors of our products. I would particularly like to thank Mike Montgomery of WBGZ for his plug on the air Saturday. I had several people tell me "I heard your commercial on the radio this morning", and since I wasn't running a commercial, it took me a few moments to figure it out.  :) 
Both shows went incredibly well, and everyone will be sure to see me at both again next year.  Meanwhile, if you run out, be sure to stop by Food & Fermentation, (formerly Godfrey Meat Market), at 6017 Godfrey Rd.

Devil's Breath comes to Golconda
Once again we take great pleasure in announcing another store joining the Devil's Breath family. Golconda Food Mart now carries our products for all our fans in Southern Illinois and Kentucky. I know I say this every time, but it bears saying; Please support your local markets. These are our friends and neighbors, and they work hard to bring you wholesome quality food, and you won't find better service anywhere.

Another cooking segment on Channel 3
We are happy to announce that Bill will be appearing on WSIL Channel 3 morning show for another cooking segment November 23rd. Be sure to see this one... he'll be doing a deep fried turkey with a Werewolf injection marinade. Yum!

Sloan St Market now carries all DBCC products
Sloan St Market in Harrisburg, Il now carries all our products ... great news for all our loyal fans in the Harrisburg area. Be sure to stop in soon to say hi to Brett and the gang. As always, we encourage all our customesrs to support your local markets.

Two more new stores now carry our products!
Our customers can now find our products at Save A lot in Benton, and Sesser Food Land. We welcome both to our quickly growing list of friends, and as always encourage everyone to support your local markets.

Two new stores join the DBCC family!
We are happy to announce that our products are now available at Millstone Market in Carrier Mills, and McCord's market in West Frankfort. We would like to welcome both stores to our growing list of retailers, and encourage all our fans to support local business by filling your spicy foode cravings at these stores.

Devil's Breath Scores 2 Golden Chiles at the Fiery Food Challenge!
We were admittedly a bit nervous before our trip to Ft Worth. The Fiery Food Challenge is the largest and most prestigious competition in the spicy foods industry, and we were going up against the biggest names in the industry. Our Werewolf Firehouse Everything Sauce won the Golden Chile for Best New Product! This is the Superbowl, and we took home MVP!! We also took the Golden Chile for best T-shirt design, 2nd place in the cookoff division for our Werewolf Glazed Carrots, (see the recipe of the month), as well as 3rd place for logo design. 4 awards first time out of the gate! We would like to thank all our loyal Southern Illinois fans who have supported us on the long road to national recognition. It was all your encouragement that gave us the incentive to compete.

Fat Patty's now making Werewolf Burgers!
Fat Patty's has opened it's doors and is now serving Werewolf Burgers! You can also find Werewolf Firehouse Everything Sauce on sale there. Located at 611B S Illinois Av in Carbondale, they are convienient to SIU and make a number of specialty burgers to suit every taste. Stop in to say hi to Lance and the crew, and enjoy some great burgers today.

Devil's Breath rocks Bean Blossum and get's on the shelves in J. Bob's
Despite heavy rain on Friday, the Blues, Brews & Barbeque festival in Bean Blossum, In. was a great success. John and the crew from Bushman Music Works really know how to throw a party. They had one of the best blues lineups we have ever had the pleasure of experiencing. Definately an event you should put on your "gotta see" list. Everyone loved our products, particularly the folks at the Chamber of Commerce tent. I suspect someone there spoke to J. Bob's before my arrival, because they didn't hesitate to put us on the shelves. It was almost as if they were expecting my visit. <G> If you didn't get a chance to sample our products at the festival, be sure to stop by J. Bob's in Nashville and ask for a taste.

Devil's Breath a hit at Ribberfest
Ribberfest in Madison, In. is an event we would highly reccomend to all of our customers. Located on the Ohio River north of Louisville, Ky, this is one of the most scenic events we have been to, not to mention the exceptionally friendly people. If you do go to Madison, be sure to stay at the Riverboat Inn, a beautiful family owned place overlooking the river, with the most comfortable beds of any hotel I've ever been to. And be sure to stop in the lounge for Nick's spicy bloody mary! You can be sure we'll be back!

Devil's Breath To Attend Zestfest!
We have finalized arrangements to attend Zestfest in Ft. Worth, Texas, Sept 11th - 13th, sponsored by Chile Pepper Magazine. We are also entering the Fiery Food Challenge, and expect to bring home a few Golden Chile Awards. Since this is our first time going head to head with the industry leaders, it should be a fun weekend. We encourage all our fans to come on out and show your support.

DBCC Comes To The Indy Area!
The newest market to carry our products is Bilskie Farms, 2907 W. State Route 32 in Westfield, Indiana. This is a great place to go for farm fresh produce, flowers, nursery stock, and now of course, our wonderful flavors. Welcome to the family!

Mule Day In Columbia, Tennessee
We booked this event at the last minute, and we're very happy we did. We had the best time meeting so many wonderful people and mules. :) Special thanks goes out to Twix, a young man who likes the Werewolf so much, he took it upon himself to wander the grounds telling people to come see us. Be sure to check out his goulash recipe on our recipes page.

Despite the weather on Thursday, the show was a great success. We would like to extend our gratitude and highest praise to all the staff at the festival, particularly Nancy and Linda, (I still can't tell them apart without name tags). This was one of the most organized and well run events we have ever done, and all of them should be commended. Count on seeing us there again next year!

Devil's Breath Bucks Market Trends!
Due to new production methods, Devil's Breath Chile Company announces the unprecedented move of increasing the size of our Chile Relish, while at the same time reducing the price. We have increased from 12 oz. to 16 oz. jars, and reduced our price to $5 from $6! At DBCC we are committed to bringing our customers the highest quality products at the best price possible.

We would also like to take this opportunity to thank all our loyal customers for making 2008 such a success. Due to spring floods drowning our partially planted field, we weren't able to make much hot relish, and sold out quickly, which has disappointed a surprising number of people. We have been continually amazed at just how popular our products have become. Even with the lack of hot relish, our second year has once again surpassed all expectations. Despite doubling production, demand has us running to keep up. We are in the process of obtaining a larger field for next season that will allow us to significantly increase production. This, along with a new kitchen facility, will allow us to meet the demand, and to add new products. (For those who have requested we make a salsa, it's on the way, along with a new wing sauce).

  
recipes

Devil's Breath Chili

3 pounds lean chuck, first grind, (or chili grind)
1 pound pork, first grind
2 medium onions, chopped
4 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 fresh poblano chilis, roasted & chopped
4 fresh anaheim chilis, roasted & chopped
4 fresh cayenne peppers, chopped (optional)
4 fresh jalepeno peppers, chopped (optional)
2 fresh habanero peppers, chopped (optional)
1 TBL Devil's Breath Original Hot Sauce (optional)
4 TBL ground cumin
1 tsp allspice
2 TBL blackstrap molassas
12 oz bottle of Corona beer
4 oz (2 shots) tequila
2 large can, {28 oz} stewed tomatos, chopped, undrained
1 8 oz can tomato sauce
1 6 oz can tomato paste
3-4 TBL masa harina, (optional)

For the meat, I like to use roast and course grind it myself in the food processor, or have your butcher grind it for you. First grind is a course grind that is perfect for chili. You can use burger, but it HAS to be lean. All the optional ingredients except the masa are for adding heat as well as flavor. If you are not sure, add just the hot sauce in small quantities until you get it where you like it. The peppers used in the hot sauce are the same as used in the original recipe, so it is the perfect seasoning for my chili. You can get roasted chiles canned at the store, but I strongly reccomend you don't. They have nothing close to the flavor you get with fresh roasted. Wash your peppers and dry, then place on a grate over an open fire, turning to blacken and blister the skin all around. Run the peppers under cold water and the skins should peel off easily. Remove core and seeds and dice.(this step is well worth the effort) In cast iron dutch oven, suate' onions, garlic, and peppers over medium heat in 4 TBL bacon grease until onions are just crisp tender. Add meat and cook until browned. Add the beer first, SLOWLY, then add all the other ingredients, stirring after adding each. Stir frequently until bubbling. Reduce to simmer and let cook 1 hour.  If the chili is thinner than you'd like, stir in  masa, 1 tablespoon at a time to thicken.

One more note:
You can NOT substitute syrup for molassas.  It HAS to be blackstrap molassas.


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