Conecuh Chili

Conecuh Chili
(Serves 8)


  • 1 lb ground beef
  • 1 lb Hickory Conecuh sausage
  • 1 large onion, chopped
  • 3 cloves garlic, chopped
  • 1 jalapeno, minced
  • 10 oz rotel, medium
  • 8 oz tomato sauce
  • 56 oz diced tomatoes
  • 30 oz black beans
  • 15 oz red beans
  • 15 oz beef broth
  • 1-3 tsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp mustard powder
  • 1 tsp black pepper
  • Salt to taste


  • Slice about 80% Conecuh and finely chop the rest. Brown in dutch oven, drain grease and dry on paper towel.
  • Salt/pepper ground beef – brown in same oven. Drain grease and dry on paper towel.


  • In the same dutch oven, sauté chopped onion, garlic and jalapeno until light brown.
  • Add in rotel and tomato sauce. Stir well until simmering.
  • Add diced tomatoes, beans, beef broth and mix well. Bring to simmer and leave uncovered for about 20 minutes.
  • Add in ground beef and sausage, mix well and return to simmer.
  • Add in all spices and mix well. Taste here for extra salt or spice.
  • Cover and reduce heat to low. Simmer for at least an hour.
  • Serve with grated sharp cheddar cheese and chopped raw onion.
  • Best served if made the day before and refrigerated overnight.






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