This was the customer award-winning chili from the Savory Spice Sellwood/Portland, OR store's 2016 chili cook-off. Tasters in our test kitchen dubbed it "baked bean chili".


YIELD
4 to 6 servings

TIME
Prep: 10 min.
Cook: 1 hour

INGREDIENTS

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.



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.



SERVING SUGGESTIONS

Serve with a dollop of sour cream, a sprinkle of chives, or any traditional chili topping of choice.

THANKS TO
Bunnie Pollock, Savory Spice - Sellwood/Portland, OR customer

NUTRITION
Dairy-Free
Nut-Free



ITEMS IN THIS RECIPE

32
3 lbs  
$6.65

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