With his wide-brim hat and easygoing smile, Austin O’Bryhim has become a familiar face around Jackson. The State Farm agent (known at @yourjacksonagent on Instagram) moved to the valley five years ago after spending more than a decade in Charleston, South Carolina, where he studied pre-med and earned his MBA from the College of Charleston. Since arriving in Jackson, he’s embraced the region’s love of wild game, local beef, and community connection.
A die-hard South Carolina football fan with a competitive streak, O’Bryhim channels that same passion into the kitchen. His approach paid off in 2024 when he won the People’s Choice Award at the High Noon Chili Cook-Off during Old West Days. After entering the competition the year prior and not placing, he simplified his recipe and went back to chili basics—earning nearly a third of the overall votes and the win.
When he’s not cooking at home or working at the office, O’Bryhim stays active in the community. He serves on the boards of the Jackson Chamber of Commerce and the Teton County Fair and supports Hole Food Rescue, a local nonprofit focused on reducing food waste and improving food security in the valley.
As for dining out, he has plenty of local favorites. Sweet Cheeks Meats tops his list for its rotating lunch menu, standout burgers, and indulgent tater tots. For date night, he and his wife often head to Local for steak or Glorietta for Italian fare. If the vibe calls for something casual, you’ll likely find him at The Bird for wings and drinks, or at Eleanor’s during football season.
And when it comes to cocktails, one memorable favorite came from Snake River Grill: the “Pass Closure,” a playful take on a Paper Plane created during one of those all-too-familiar winter highway shutdowns.
For O’Bryhim, food is more than flavor, it’s about connection. Whether it’s cooking for friends, competing in chili cook-offs, or supporting organizations like Hole Food Rescue, he believes meals have the power to bring people together while supporting the community he now calls home.
Ingredients
- 2 tablespoons of Kerry Gold salted butter
- 1 yellow onion, diced
- 2 heaping tablespoons of chili powder
- 2 heaping tablespoons of Meat Church Blanco seasoning
- 2.5 pounds lean ground beef (90/10)
- 1 packet McCormick Tex Mex chili seasoning
- 1 quart distilled water
- 2 heaping tablespoons of Better Than Bouillon Adobo
- 1 heaping tablespoon of Better Than Bouillon Beef
- 2, 10 ounce cans of mild Rotel
- 2, 12 ounce cans of ranch beans
- 2, 4 ounce cans of diced green chiles
- 2, 12 ounce cans of tomato sauce
- 1, 8 ounce can of tomato paste
- For serving:
- Freshly grated Tillamook sharp cheddar
- Nathan’s Skinless all-beef hot dogs
- 460 Bakery hot dog buns
- Diced yellow onion
- Fritos Corn Chips
Instructions
- In a large Dutch oven over medium-high heat, melt the butter and sauté the onion. Add chili powder and Meat Church Blanco seasoning, continuing to sauté until the onions are tender. Add ground beef and using a wooden spoon, break up and brown the meat. Add Mcormick spice mix and mix thoroughly.
- Once the spices are incorporated, add water and continue to evenly combine the mixture. Bring the mixture to a boil, adding the Better Than Bouillon and mixing thoroughly. Continually stir to avoid burning the bottom. While the mixture boils, add Rotel, ranch beans, tomato sauce, tomato paste and green chilis. Once stirred in, immediately reduce to a simmer and cover for an hour or until thickened.
- Add additional chili powder for a more spicy chili. The result should be a very consistent meat chili sauce, almost like a gravy, that will be easy to spoon over a hot dog.
- To assemble chili dog, grill the hot dogs and toast the buns to your liking. Using a ladle, spoon chili over assembled hot dog. Top with cheese, onions and Fritos.
