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Test Kitchen Approved

Franklin’s Award Winning Chili

Recipe By Justin Rossano

Yields

6 to 8 servings

Recipe By Justin Rossano

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 this original award-winning chili recipe. Enjoy!

Ingredients

2 lbs. ground beef chuck

1 lb. ground Italian sausage

3 (15 oz.) cans chili beans, drained

2 (28 oz.) cans petite diced tomatoes

1 (6 oz.) can tomato paste

1 large yellow onion, chopped

3 celery stalks, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

2 fresh serrano chiles, seeded and chopped

4 strips cooked bacon, crumbled


1 (12 oz.) beer












1 tsp. granulated sugar


Savory Spice ingredients in this recipe

  • Reduced Sodium Beef Style Broth Concentrate

    Use for soup stock, stews, stir-fries, casseroles, sauces, and more. This beef broth concentrate is all-natural and gluten-free. Shake well before...

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  • Medium Chili Powder

    This widely used Medium Chili Powder seasoning is salt-free, garlicky, and earthy. It's perfect for cooking up a pot of comforting chili. Also grea...

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  • Worcestershire Sauce

    Say hello to your new secret ingredient! Our Worcestershire Sauce is vegan and gluten-free so everyone can enjoy it. Worcestershire Sauce is common...

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  • Minced Garlic

    Garlic, native to Central Asia, quickly spread to the Mediterranean and now is cultivated and widely used all around the world. As it’s one of the ...

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  • Mexican Oregano

    Mexican Oregano comes from the verbena family. In New Mexico and California, the leaves of several plants in the Lippia genus are harvested and dri...

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  • Ground Cumin Seeds (Organically Sourced)

    Cumin, also known as Comino, is native to the Nile valley in Egypt. It is now cultivated in other hot regions of India, the Mediterranean, and Nort...

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  • Smoked Jalapeño Hot Sauce

    Our Smoked Jalapeño Hot Sauce has medium heat and sweet and smoky flavor. With no added sugar and high quality ingredients, this is a great go-t...

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  • European Basil (Organically Sourced)

    Referred to as the “royal herb” by ancient Greeks, this summer herb is a member of the mint family. European is milder than our California and has ...

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  • Alderwood Smoked Sea Salt

    For hundreds of years, Alderwood has been used to smoke salmon and other meats and truly is a Northwest American tradition. When you add this wonde...

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  • Fine Black Malabar Pepper

    Malabar black peppercorns are named for the region from which they are harvested, the Malabar Coast of India. These peppercorns have a bold and wel...

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  • Cayenne Pepper Chile Powder

    Native to the Caribbean, the cayenne pepper is a tropical fruit. It is now also grown in Africa, China, India, Japan, Mexico, and Louisiana here in...

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  • Hungarian Paprika

    In Hungary, it is not uncommon for cooks to have several grades of paprika in the kitchen. This paprika is a Kulonleges paprika that bears the name...

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  • Freeze Dried Corn

    This handy pantry staple will delight you with its light, fluffy and crisp texture that is similar to popcorn. The sweet corn is freeze-dried at th...

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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 smoked sea salt.