Kay's Shadywood Showdown Chili

This chili has a competition pedigree and a secret weapon: mole sauce. Four tablespoons of mole stirred into ground sirloin and tomato sauce add layers of chocolate, dried chili, and spice complexity that straight chili powder alone can’t touch. It’s the ingredient that turns a good pot of chili into one that wins a showdown.

Ground sirloin is the right choice here. Leaner than regular ground beef but still flavorful, it holds up to the long simmer without turning greasy. The directions say to leave the meat in chunks when browning, not crumble it fine. Those bigger pieces give every spoonful more texture and bite.

The onions and red bell peppers go in two batches. Half get sauteed and added early so they dissolve into the sauce and build the base flavor. The other half go in during the last 15 minutes, so you still get chunks of sweet pepper and fresh onion bite in the finished bowl.

Pro Tips

• Brown the meat in a separate pan and drain the fat before adding to the pot. This keeps the chili clean-tasting, not greasy.
• Start with 3 tablespoons of mole and taste before adding the fourth. Mole varies widely by brand, and some are much more intense than others.
• Add the chili powder in stages as the recipe directs, tasting as you go. You can always add more heat, but you can’t take it away.
• Let the chili simmer for the full hour before adding the second batch of vegetables. The base needs that time to develop depth.

Variations

• Skip the kidney beans for a Texas-style no-bean version.
• Add a tablespoon of cumin and a teaspoon of smoked paprika for an even more complex spice profile.
• Top with shredded cheddar, sour cream, diced onion, and crushed tortilla chips for the full competition presentation.