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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 smoked sea salt.

ITEMS IN THIS RECIPE

Reduced Sodium Beef Style Broth Concentrate

18

$8.95

12 oz  

$8.95

Medium Chili Powder

171

Select Size

Worcestershire Sauce Powder

93

Out of Stock

Minced Garlic

101

Select Size

Mexican Oregano

164

Select Size

Ground Cumin Seeds (Organically Sourced)

258

Select Size

Smoked Jalapeno Hot Sauce

9

$11.55

5 fl oz  

$11.55

European Basil (Organically Sourced)

98

Select Size

Hickory Smoked Sea Salt

110

Out of Stock

Fine Black Malabar Pepper

53

Select Size

Cayenne Pepper Chile Powder

161

Select Size

Hungarian Paprika

179

Select Size

Freeze Dried Corn

42

Select Size