It’s not as pure as paprika, and it’s hotter as well. In case your palate usually takes these delicate style dissimilarities, it’s a fairly easy swap in a very pinch. Use Italian sausage. I also frequently make my chili with half floor beef and fifty percent (incredibly hot) Italian sausage, https://knoxopsze.articlesblogger.com/54052277/not-known-details-about-sweet-paprika-whole