Cacao-Chili Rub
  • 1 cup cacao nibs
  • ¼ cup ground fresh coffee
  • ¼ cup ground ancho chile pepper
  • 2 tablespoons firmly packed light brown sugar
  • 1 tablespoon ground cumin
  • 1½ teaspoons ground coriander
  • 1½ teaspoons fine sea salt
  • 1½ teaspoons ground black pepper
  • 1½ teaspoons granulated garlic
  • 1½ teaspoons ground fennel
  • ¼ teaspoon ground allspice
  1. In the work bowl of a food processor, place cacao nibs; pulse about 10 times. Purée until nibs form a paste on bottom. Transfer to a large bowl; using your hands, break apart any clumps. Add all remaining ingredients, and rub spice mixture with your hands to thoroughly incorporate.
  2. Return spice mixture to food processor, and purée just until a smooth, well-blended texture is achieved, about 2 minutes. Store in an airtight container for up to 3 months.
Recipe by Southern Cast Iron at