Conecuh Chili

Conecuh Chili
(Serves 8)

Ingredients:

• 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

Preparation:

• 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.

Directions:

• 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.