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Test Kitchen Approved

Whatcha’ Got Chili Pot

Whatcha’ Got Chili Pot

Whatcha’ Got Chili Pot

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

Yields

8 to 10 servings

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*

1/2 cup dried black beans*

1/2 cup dried small red beans*

For seasoning:









For sweet sauce:

1/4 cup ketchup

1 1/2 Tbsp. molasses

1 1/2 tsp. soy sauce

1 tsp. fish sauce

2 Tbsp. brown sugar




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

1/2 lb. ground chorizo

1/2 lb. Italian sausage

1/2 lb. ground beef sirloin

1/2 lb. lean ground pork

Savory Spice ingredients in this recipe

  • Mild Chili Powder

    Though more commonly known as a main ingredient for a comforting pot of homemade chili, chili powder is widely used to season many different recipe...

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  • Mexican Oregano

    Cook with the bold, robust flavor of Mexican Oregano! Use dried Mexican oregano to season chili, salsa, enchiladas, black beans, roasted meats, or ...

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  • Smoked Spanish Sweet Paprika

    Made from sweet, Spanish red peppers dried over an oak fire to impart smoky flavor. Adds just the right amount of smoky sweet paprika flavor and gr...

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  • Ground Coriander Seeds

    Coriander seeds have many uses and cooking applications. Use ground coriander in recipes like masalas and marinades, or for seasoning roasted veget...

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  • Ground Cumin Seeds

    One of the most used spices in the world. Cumin powder is a must-have seasoning for meats, beans, vegetables, and more. Use ground cumin for chili,...

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  • Crushed Aleppo Chiles

    A mouthwatering, moderately hot blend of Aleppo pepper flakes. Sprinkle on slices of pizza, salads, or in a bowl of chili. Around a 3-4 in overall ...

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  • Ancho Chile Powder

    Made from freshly ground, dried Ancho chiles – the sweetest and most mild of dried chile peppers. Ancho chiles, when fresh, are otherwise known as ...

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  • Chipotle (Morita) Chile Powder

    Rich, smoky and full of heat. An ideal smoky replacement for cayenne. Great for seasoning chicken, pork, or beef. Add chipotle chile powder to any ...

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  • Mayan Sea Salt

    This sea salt has a clean appearance and flavor, but is also an interesting tie to the ancient Mayan way of life. Straight from the sea to your tab...

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  • Regular Yellow Mustard Powder

    A medium-heat mustard powder that's pungent in flavor. Use to make homemade mustard, or mix into BBQ sauce recipes. It's also a great seasoning for...

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  • Coarse Black Malabar Pepper

    Bold, well-rounded, and fruity flavor. These coarse ground peppercorns make a hearty black pepper for a variety of recipes. Season your favorite me...

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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.