Los Angeles’ favorite chili is heading east. 
Dolores Chili is expanding its distribution to Food 4 Less stores in Chicago. Beginning Monday, 13 Windy City locations will carry Dolores’famous All-Beef Chili Brick at a price of $5.69 each.
It is the farthest east the Dolores All-Beef Chili Brick has ever been sold. That does not include the online store at LAsFavoriteChili.com, which carries Dolores’ full range of chili products: The original All-Beef Chili Brick, Chicken Chili Brick and Chili Sauce.
“An area like Chicago has everything we’re looking for when it comes to expanding our Chili,” said Dolores Canning president David Muñoz, anticipating the expansion will soon stem beyond 13 stores. “Dolores Chili in Chicago Food4Less stores is a recipe for success that benefits both company’s customers.”
Originally founded in 1954 as a distributor of beef and pork products, the Los Angeles-based Dolores Canning Company is a family affair. The processing plant was started by patriarch Basilio Muñoz, with matriarch Dolores as the face of the company.
With a nod to its shape, the aptly named Dolores Chili Brick has been enjoyed by chili lovers since its introduction in 1973. To this day, Dolores is famous for its beef and chicken brick-shaped chili.
Dolores Chili is served at Philippe The Original in Los Angeles, and can be purchased at stores such as Vons, Ralphs, Stater Bros, Smart & Final, Superior, Grocery Outlet, Winco and 99 Cents Only stores.
Currently, Dolores Chili is the number-two selling item in the fresh meat case at Kroger stores, including Ralphs and Food 4 Less, behind only Oscar Meyer products. Kroger operates Food 4 Less stores in California, Illinois, Indiana, Nebraska and Nevada.
A list of Chicago area Food4Less locations carrying the Dolores all-beef chili brick can be found online, www.dolorescanning.com/wordpress/dealer-locator.
Dolores Chili’s Recipe Contest allured entries from individuals across the United States, all competing for cash, prizes and bragging rights as the owner of the most creative recipe involving Dolores Chili. After a thorough selection process, Dolores Chili has named three winners.
First, second and third place winners were chosen, although difficult, for demonstrating their creativity and ingenuity of Dolores Chili. 
The first place winner is Diane Halferty of Corpus Christi, Texas for her Chicken Chili Calzones. She found inspiration for her recipe in the Dolores Chicken Chili.
Chicken Chili Calzones
3 Tablespoons Olive oil, divided
1 Brick (20 Ounces) DOLORES Chicken Chili
2 Cups cooked Chicken, coarsely chopped
2 (10-ounce) cans refrigerated pizza crust dough
2 Cups shredded pizza cheese blend, divided
1 Large Egg
1 Tablespoon Water
Heat oven to 425°F Heat 1 Tablespoon oil in a 12-inch non-stick skillet and sauté the chili and chicken over low heat until well combined. Meanwhile, unroll pizza dough on lightly floured surface. Cut each sheet dough in half. Brush olive oil on each sheet. Place about 3/4 Cup chili mixture on half of each rectangle. Top each with 1/3 Cup cheese. Fold dough in half to enclose filling, making sure edges are even; seal edges. Place on baking sheet. Cut small vent slits in calzone tops. Whisk together egg and water and brush mixture over tops of calzones. 4 Bake calzones 20 minutes or until golden brown. Sprinkle evenly with remaining cheese. Cool 5 minutes.
Columbia, South Carolina resident, Mary Leverette is the second place winner. Her love for pizza and Dolores Chili combined to be the inspiration behind her South of the Border Pizza. 
South of the Border Pizza
2 12-inch refrigerated pre-baked pizza crusts
1 20-oz. brick Dolores Chili, thawed
2 cups Chihuahua cheese, crumbled
2 cups cubed fresh avocado
1 cup chopped green onions
2 cups Queso Blanco crumbles
Place the refrigerated pizza crusts on baking sheets. Place Dolores Chili in a bowl and microwave until heated through. Spread heated chili evenly over the two crusts. Top with Chihuahua cheese and bake at 425 degrees Fahrenheit for 10-12 minutes or until cheese melts. Top each pizza with fresh avocado, green onions and Queso Blanco. Serve immediately.
Third place goes to Blayne Imata of Los Angeles for a unique creation, Dolores Chili Loco Moco. Hot and spicy was definitely the inspiration behind this creation. 
Dolores Chili Loco Moco
1 20 oz. Dolores Chili Brick
1 cup beef broth Tabasco or other hot sauce to taste
1 lb. 80% lean ground sirloin
Salt and pepper to taste
4 eggs Steamed rice Sliced green onions for garnish
For onion rings:
1 yellow onion sliced into 1/2 inch rings
1/2 cup flour
1 Tbs. corn starch Cayenne pepper
1/4 cup cold water
Panko bread crumbs
Canola oil
Prepare Dolores Chili Brick according to package instructions. Add hot beef broth in place of water and stir until incorporated. Bring to a boil then reduce to a simmer for 20 minutes while stirring. Add Tabasco sauce or other hot sauce to taste. (I like my Dolores Chili a little on the spicy side.) While chili is simmering, prepare onion rings. In a medium sized pot, heat about an inch deep of canola oil to 350 degrees for frying. Combine flour, corn starch and cayenne pepper. Stir until well mixed. Add 1/4 cup cold water and stir until blended. A few lumps are okay. Allow to rest for 5 minutes. Pour panko bread crumbs onto a plate. When oil is hot and ready, dip separated onion rings into flour batter mixture, coat well then dredge in panko bread crumbs. Fry a few at a time in the hot oil for a minute or so until golden brown. Drain on paper towels and season with a little salt while still hot. Set aside. Divide ground beef into 4 portions. Shape into patties. Season with salt and pepper and grill or fry each patty in a pan on both sides until desired doneness. Allow to rest. Fry eggs to your preference. Sunny side up is traditional but if you prefer your eggs more well done, over easy goes good with this recipe too. Assemble the Loco Mocos by scooping some steamed rice into a bowl, then stacking on a beef patty followed by a fried egg. Ladle hot Dolores Chili around rice and over the Loco Moco if desired and garnish with onion rings and green onion slices. Serve with cool and creamy Hawaiian style macaroni salad on the side.
Dolores Chili will soon announce another contest.
