hours
MON: See Merchants
TUES, WED, THURS, FRI: 9am to 6pm
SAT: 8am to 6pm
SUN: 10am to 4pm

2020 Winning Recipe

Our 21 contestants poured their hearts and souls into their dishes for the 16th annual Chili Cook-Off, but only one could be crowned the 2020 Findlay Market Chili Meister. Congratulations to Dave King for whipping up the winning chili! Thanks to everyone for participating, to Gramma Debbie from Gramma Debbie's Kitchen, Chef John from Gold Star Chili, and the Company 5 Firefighters for being our judges, and to Gold Star Chili for sponsoring the event and providing our three winners with some super spicy swag. We can't wait to see what everyone cooks up for next year!

Try out the winning recipe in your own kitchen:

Dave King's Chili

Ingredients:

  • 2 Tbsp. of real butter (salted or unsalted)
  • 1-2 Tbsp. of olive oil
  • 1 Onion, medium, diced
  • 1 Roasted whole head of garlic or 3-4 raw cloves, minced
  • 6 oz. mushrooms, chopped (optional)
  • 3 jalapeno peppers, diced
  • 1 6 oz. Can of tomato paste
  • 8oz. Beef broth
  • 1 15.5 oz. of chili beans, not drained
  • 1 15.5 oz. of Great Northern beans, drained but not rinsed
  • 1 28 oz. can of diced tomatoes, not drained
  • 1 ½ lb. of ground sirloin from Eckerlin Meat’s
  • 1 lb. of Italian sausage from Eckerlin Meat’s
  • 2 Tbsp. of chili powder, divided
  • 2 Tbsp. of cumin, divided
  • 1 Tbsp. of garlic powder, divided
  • 2 Tbsp. of onion powder, divided
  • 2 packets of Sazon Goya seasoning
  • 1 Tbsp. + 1 tsp. of Goya Adobo seasoning
  • 1 Tbsp. of kosher salt
  • 1 Tbsp. of black pepper
  • 1-2 Tbsp. of crushed red chili flakes
  • 100% tomato juice (only if needed at the end- optional)


Directions

Place the butter and olive oil into a 5-6 quart Dutch Oven over medium-high heat. Add onion, jalapenos, and mushrooms, cooking until onions are translucent, then add raw garlic. Saute until fragrant. 

Add beef broth and stir, scraping the bottom of the pan to release any browned bits. Once fully blended, add beans and tomatoes. Stir until well blended. Turn the heat to medium-low while you brown the meat. 

In a separate 12” fry or sautee pan, add the beef, 1 tbsp. Chili powder, 1 tbsp. Cumin, 1 tbsp. Garlic powder, 1 tbsp onion powder, 

1 packet of Sazon Goya seasoning, 1 tbsp. Of Goya Adobo seasoning, kosher salt, and black pepper. Cook until browned. Drain the fat and transfer the beef into Dutch Oven.

Wipe the pan of any residual grease if necessary, and add sausage, 1 tbsp. Chili powder, 1 tbsp. Cumin, 1 tbsp. Garlic powder, 1 tbsp onion powder, 1 packet of Sazon Goya seasoning, and 1 teaspoon of Goya Adobo seasoning. Cook until browned.

Drain any remaining fat and transfer sausage to Dutch Oven.

Place the lid on the pot but leave it vented. Bring soup to a simmer over medium heat. Then, maintain a low simmer, cooking for about an hour, stirring as needed.

If you want a soupy consistency, tomato juice can then be added. 

Serve, and enjoy!