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Test Kitchen Approved

Whatcha’ Got Chili Pot

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


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.


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 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

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

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  • Mexican Oregano

    Mexican Oregano comes from the mint family and is widely used in both Southwest & Mexican cooking. Our variety of dried Mexican oregano is a bi...

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  • Smoked Spanish Sweet Paprika

    Our Smoked Sweet Paprika takes sweet, Spanish red peppers & dries them over an oak fire to give them their delicious smoky flavor. Add a good p...

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  • Ground Coriander Seeds

    Ground Coriander Seeds have many seasoning uses & cooking applications. Use ground coriander powder in savory recipes like masalas, marinades a...

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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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  • Crushed Aleppo Peppers

    The Aleppo pepper, also known as a Halaby pepper, is named after the city in northern Syria famous for its chiles. Grown in the Middle East, these ...

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  • Ancho Chile Powder

    Anchos are the sweetest of all dried chiles. Also known as poblano when fresh, they are the most commonly used chile in their native Mexico, long u...

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  • Chipotle (Morita) Chile Powder

    Chipotles are fully ripened jalapenos, meaning they’ve been allowed to mature and turn red on the vine. They are dried by smoking and it takes abou...

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  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

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  • Regular Yellow Mustard Powder

    Our regular mustard powder is medium heat, and is ideal in BBQ sauce recipes or when seasoning any meats or vegetables.

  • Coarse 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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  • Reduced Sodium Chicken Broth Concentrate

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

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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.