Hickory Smoked Mole Double Beef Chili

A favorite of the Aztecs, this classic is a Mexican Chilli con Carne infused with dark chocolate mole, lean minced beef and slow cooked beef chuck with a Tortilla and Jalapeno Crust.

Keep Frozen Until Use
Store at -18°C. Do not refreeze after thawing.

Thaw (Optional)
Thaw in the refrigerator overnight for quicker heating.

Stovetop Heating

• Pour chili into a saucepan.
• Heat on medium, stirring occasionally.
• Simmer until fully heated through (internal temperature reaches 74°C).

Microwave Heating

• Transfer chili to a microwave-safe bowl.
• Cover loosely.
• Heat on high for 5–7 minutes, stirring halfway through.
• Make sure it’s heated evenly.

Serve and Enjoy
Stir well and serve hot. Perfect on its own or over rice, fries, or nachos!

Hickory smoked double beef chili sauce (vegetable oil, white onion, celery, chili powder, chili flakes, hickory smoke liquid, dried oregano, chopped tomato, red kidney beans, salt, ground black pepper, dark chocolate, tomato ketchup, starch, water, garlic puree, tomato puree, minced beef, fresh coriander), tortilla crumble (plain tortilla chips, grated cheddar, green jalapeño, chili flakes), beef chuck, fresh beef stock

Milk, Celery. May contain traces of nuts.