The Savory Spice in Franklin, TN won the 2014 Thompson’s Station Dog & Pony Chili cook off with this rich and classically flavored chili. We recognize there are a ton of ingredients in this chili, but we wanted publish an unedited version of the original award-winning recipe. Enjoy!



Ingredients

Directions

Heat a large stockpot over medium-high heat. Crumble the ground chuck and sausage into the hot pot and cook until evenly browned. Drain off any excess grease. Pour in chili beans, diced tomatoes and tomato paste. Add onion, celery, bell peppers, serrano chiles, crumbled bacon, broth concentrate (or bouillon) and beer. Season with chili powder, Worcestershire, garlic, oregano, cumin, hot sauce, basil, salt, pepper, cayenne, paprika and sugar. Stir to combine then cover and simmer over low heat for at least 2 hours, stirring occasionally. After 2 hours, taste and adjust salt, pepper and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate and serve the next day. Top each serving with freeze-dried corn and a finishing dash of hickory smoke sea salt.

Yields

8 servings

Thanks To

Justin Rossano, Savory Spice—Franklin, TN

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Savory Spice Shop Ingredients
Reduced Sodium Beef Style Broth Concentrate $8.90
Chili Powder, Medium (Salt-Free) 4 oz bag $5.95
Worcestershire Sauce Powder 4 floz bottle $5.25
Garlic, Dehydrated: Minced 1 oz bag $1.70
Oregano, Mexican 2 floz bottle $2.60
Cumin Seeds, Ground, Organic 1/2 oz bag $1.60
Cajun Cayenne Hot Sauce $7.00
Basil, Imported European, Organic 2 floz bottle $2.75
Sea Salt, Hickory Smoke 2 floz bottle $5.35
Pepper, Black, Malabar: Fine 1 oz bag $2.65
Chile, Cayenne, Ground 1 oz bag $2.00
Paprika, Hungarian 1 oz bag $2.30
Corn, Freeze Dried 2 oz bag $4.55
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Customer Reviews ( Add a Review )

3 stars 11/8/15 BJmast@nc.rr.com
WHEE! This is HOT HOT chili. Should have known from the ingredients. Used jalapenos instead of serranos, (lower heat level), only 1 tsp Cayenne sauce, only had 2 cans of Chili beans (Bushs) so subbed one can of plain kidney beans. Still it is too hot for us. Now added some whole kernel corn (drained) and a full undrained can of kidney beans to try to lower the heat. we'll see... My Savory Spice shop nearby and my spices are very fresh. Plus I used a technique learned from a Hungarian friend for "scorching the spice", so this may have been too much chili powder using that technique. Next time I'll halve the spice. The FLAVOR is PERFECT. It's just it's "take the top off your mouth" hot. Next time will: use the less expensive plain kidney beans, 1 jalapeno, no Cayenne sauce unless needed. THEN this will be perfect chili! LOVE LOVE the pork and beef smells coming out of the pot! BJ, Raleigh NC