Franklin’s Award Winning Chili Recipe
YIELD
8 servings
INGREDIENTS
- 2 lbs. ground beef chuck
- 1 lb. ground Italian sausage
- 3 (15 oz.) cans chili beans, drained
- 2 (28 oz.) cans petite diced tomatoes
- 1 (6 oz.) can tomato paste
- 1 large yellow onion, chopped
- 3 celery stalks, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 fresh serrano chiles, seeded and chopped
- 4 strips cooked bacon, crumbled
- 8 tsp. beef style broth concentrate (or 4 cubes or equivalent beef bouillon)
- 1 (12 oz.) beer
- 1/3 cup Medium Chili Powder
- 2 tsp. Worcestershire sauce powder (or 1 Tbsp. Worcestershire sauce)
- 1 Tbsp. Minced Garlic
- 1 Tbsp. Mexican Oregano
- 2 tsp. Ground Cumin Seeds
- 2 tsp. Cajun Cayenne Hot Sauce
- 1 tsp. European Basil
- 1 tsp. Hickory Smoked Sea Salt
- 1 tsp. Fine Black Malabar Pepper
- 1 tsp. Cayenne Chile Powder
- 1 tsp. Hungarian Paprika
- 1 tsp. sugar
- 1 cup freeze-dried corn
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DIRECTIONS
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.
Justin Rossano, Savory Spice—Franklin, TN
NUTRITION
