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Paniolo Chili


Yield: about 11, 4-ounce servings

Seasoned Salt:



  • 2 tablespoons olive oil
  • 2 small yellow onion, chopped (about 2 cups)
  • 4 garlic cloves, finely chopped (about 2 tablespoons)
  • 1 pound ground turkey or 80/20 lean ground beef
  • 2 tablespoons Chef Paul Hawaii Paniolo
  • 2 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • 1 cup Modelo Beer
  • 2 tablespoon Worcestershire sauce
  • 2 cups tomato sauce
  • 1 can black beans (15 ounce drained, use your favorite beans or omit)
  • 3 ea. bay leaves
  • 2 tablespoon ketchup



  1. Heat olive oil in a large skillet over medium-high. Add onion and a pinch of salt,cook stirring often, until softened, about 5 minutes. Add garlic; cook, stirring constantly, until fragrant, about 2 minutes.Add ground turkey or beef, and cook, stirring to crumble, until lightly browned, about 8 minutes. Lower heat and add Chef Paul Hawaii Paniolo, chili powder, smoked paprika and cook,stirring constantly, until fragrant and mixture has darkened, 1 to 2 minutes.
  2. Stir in beer and Worcestershire sauce and mix. Return to a simmer over medium-high, and cook, stirring occasionally, until liquid has reduced by half about 5 minutes. Stir in tomato sauce, beans,bay leaves and ketchup and bring mixture to a simmer. Reduce heat to low,cover and simmer, stirring occasionally, until flavors combine and chili has thickened slightly, 20 to 30 minutes. (If chili becomes too thick, add water, 1 tablespoon at a time, to loosen.)
  3. Serve over steamed rice or hot dog with some of your favorite chili garnishes. Below are some accompaniments I enjoy with my chili.
  • Garnishing ideas: finely shredded sharp cheddar cheese,sour cream, thinly sliced scallions, thinly sliced radishes, tortilla and root vegetable chips, fresh or pickled jalapeño slices, avocado, coarsely chopped cilantro.

Chef Paul Heerlein

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