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Test Kitchen Approved

Whatcha’ Got Chili Pot

Recipe By Bunnie Pollock, Savory Spice - Sellwood/Portland, OR customer

Prep Time

10 Minutes

Cooking Time

1 Hours

Recipe By Bunnie Pollock, Savory Spice - Sellwood/Portland, OR customer

This was the customer award-winning chili recipe from the Savory Spice Sellwood/Portland, OR store's 2016 chili cook-off. Tasters in our test kitchen dubbed it "baked bean chili".

Serving Suggestions

Serve with a dollop of sour cream, a sprinkle of chives, or any traditional chili topping of choice.

Recipe Notes

*If you don’t have time to soak dried beans overnight use 2 to 3 (15 oz.) cans of beans, drained and rinsed, and continue with recipe.

Ingredients

For beans:

1 cup dried white beans*

½ cup dried black beans*

½ cup dried small red beans*

For seasoning:







½ tsp. Ancho Chile Powder


For sweet sauce:

¼ cup ketchup

1½ Tbsp. molasses

1½ tsp. soy sauce

1 tsp. fish sauce

2 Tbsp. brown sugar

1 tsp. Kosher Salt



For chili:

2 (15 oz.) cans diced tomatoes

3 cups chicken broth

3 cloves garlic, finely diced

3 to 4 slices bacon

1 large onion, diced

½ lbs. ground chorizo

½ lbs. Italian sausage

½ lbs. ground beef sirloin

½ lbs. lean ground pork

Savory Spice ingredients in this recipe

Directions

For beans: Soak beans in water overnight in separate containers. Rinse soaked beans before continuing with recipe.

For seasoning: Mix all ingredients together and set aside.

For sweet sauce: Mix all ingredients together and set aside.

For chili: Place soaked, rinsed beans in a large heavy-bottomed pot. Puree one can of the tomatoes in a blender until smooth. Pour blended tomatoes, remaining can of tomatoes, and chicken broth over beans. Stir in garlic, bring to a boil, and then simmer until beans are tender, about 45 min. Add water or more chicken broth as needed to keep the beans covered in liquid. If using canned beans, you only need to simmer for about 10 minutes. Meanwhile, saute bacon in a large skillet over medium-high heat until browned but not crispy. Transfer bacon to a plate and set aside; keep bacon grease in the skillet and return to medium-high heat. Add onion and saute until translucent, 5 to 10 min. Stir in remaining meats and cook until browned, 5 to 10 min. Break the meat mixture into chunks, leaving some in bigger chunks. Stir in reserved seasoning and sweet sauce. Chop reserved bacon and add it to the meat mixture. Remove from heat, and set aside. When beans are tender gently stir meat mixture into the pot and simmer for 2 hours until thickened.