Can I use ground turkey or chicken instead of ground chuck?

Yes. Ground turkey or chicken will work, though the chili will be leaner and a little lighter in flavor. If you switch meats, consider adding a little extra oil or a bit more seasoning to keep the chili rich.

Can I make this chili ahead of time?

Yes. Chili is a great make-ahead dish and often tastes even better the next day after the flavors meld. Cool it completely, refrigerate, and reheat gently on the stovetop.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portioned containers for up to 3 months.

What can I serve with this chili?

It pairs well with cornbread, tortilla chips, rice, shredded cheese, sour cream, chopped onion, or sliced jalapeños. Because it makes a large batch, it also works well for a chili bar.

Can I adjust the thickness?

Yes. For a thicker chili, simmer uncovered for part of the cooking time. For a looser texture, add a splash of water or broth while it simmers.

Is this recipe very spicy?

It should be more warmly seasoned than fiery, since it uses chili con carne seasoning, sweet paprika, cumin, and black pepper. If you want more heat, you can add cayenne or hot sauce to taste.

Recipes

Mole' Ole' Chili

Name: Mole' Ole' Chili
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 quarts
Cuisine: Mexican-inspired
Ingredients: 2 pounds ground chuck; 4 chopped garlic cloves; 1 diced onion; ¼ cup La Preferida Mole Paste; ¼ cup Beef Soup Base; 2 28-oz cans whole or diced tomatoes; 2 26-oz cans black beans, drained and rinsed; 3 tablespoons The Spice House chili con carne seasoning; 1 tablespoon The Spice House Hungarian sweet paprika; 1 teaspoon The Spice House ground cumin; 1 teaspoon The Spice House ground Tellicherry pepper

Tied for 2nd Place in the 3rd Annual Milwaukee Employee Chili Cook Off 2014

Submitted by: Mike Kutka from Milwaukee, wi
Yield: 4 quarts

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Ingredients

ground chuck 2 pounds
4 chopped garlic cloves
onion 1 diced
¼ cup La Preferida Mole Paste
¼ cup Beef Soup Base
whole or diced tomatoes 2 28-oz cans
drained and rinsed 2 26-oz cans black beans,
chili con carne seasoning 3 tablespoons
Sold Out
Hungarian sweet paprika 1 tablespoon
ground cumin 1 teaspoon
ground Tellicherry pepper 1 teaspoon

Preparation Instructions:

In large kettle (6 qt.) add ground chuck, brown and drain grease. Add garlic, onion, Mole’ Paste and
Beef Base. Continue to cook for several more minutes.

Add tomatoes, beans, Chili Con Carne, paprika, cumin and pepper. Bring to boil, cover and simmer for about 40 minutes.

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Paprika, Hungarian Sweet

Cumin, Ground Seeds

Pepper, Fine Grind

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