Name: Franklin’s Award-Winning Chili
Yield: 6 to 8 servings
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; 4 cubes beef bouillon or equivalent beef bouillon powder; 1 (12 oz.) beer; 1 tsp. granulated sugar

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Franklin’s Award-Winning Chili

Recipe by Justin Rossano

All-Purpose Cooking

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!

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Serves 6 to 8 servings

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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 4 cubes beef bouillon or equivalent beef bouillon powder 1 (12 oz.) beer 1/3 cup Medium Chili Powder

1 Tbsp. Worcestershire sauce

1 Tbsp. Minced Garlic

1 Tbsp. Mexican Oregano

2 tsp. Ground Cumin Seeds

2 tsp. hot sauce

1 tsp. European Basil

1 tsp. Alderwood Smoked Sea Salt

1 tsp. Fine Black Malabar Pepper

1 tsp. Cayenne Chile Powder

1 tsp. Hungarian Paprika

1 tsp. granulated sugar

1 cup freeze-dried corn

Medium Chili Powder (Salt-Free)

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, 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.