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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 the original award-winning recipe. Enjoy!

INGREDIENTS

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 smoke sea salt.

ITEMS IN THIS RECIPE

Reduced Sodium Beef Style Broth Concentrate

16

$8.90

12 oz  

$8.90

Medium Chili Powder

148

Select Size

Worcestershire Sauce Powder

80

Select Size

Minced Garlic

84

Select Size

Mexican Oregano

114

Select Size

Ground Cumin Seeds (Organically Sourced)

206

Select Size

Cajun Cayenne Hot Sauce

13

$7.00

Cajun Cayenne Hot Sauce  

$7.00

European Basil (Organically Sourced)

82

Select Size

Hickory Smoked Sea Salt

97

Select Size

Fine Black Malabar Pepper

40

Select Size

Cayenne Pepper Chile Powder

130

Select Size

Hungarian Paprika

137

Select Size