Low Country Gullah Chili

"Here is a South Carolina-style chili recipe with Gullah inspiration, honoring the rich culinary heritage of the Gullah Geechee people. Inspiration: Okra: A staple vegetable in Gullah cuisine, adds a unique texture and subtle flavor. Variety of Spices: Inspired by the complex spice blends used in Gullah cooking. Fresh Herbs: The addition of cilantro adds a vibrant freshness to the dish. Low and Slow: The long simmering time allows the flavors to meld and create a hearty and satisfying chili. This recipe captures the essence of Gullah flavors and the warmth of Low Country hospitality. Feel free to adjust the"

Prep Time

30 min

Cook Time

2 hrs

Paired With

Main Protein



hot Italian sausage (sweet Italian if preferred), casings removed 1lb, 1lb, 1tbsp, 1, 2, 1, 4, 1tbsp, 2tsp, 1tsp, 1tsp, 1tsp, 1/2tsp, 1/2tsp, 1/tsp, 28oz, 15oz, 15oz, 2 cups, 1 cup, 1/4 cup
ground beef
olive oil
large yellow onion, diced
green bell peppers, diced
red bell pepper, diced
cloves garlic, minced
chili powder
ground cumin
smoked paprika
ground coriander
dried oregano
cayenne pepper (more to taste)
black pepper
can crushed tomatoes
can red kidney beans, drained and rinsed
can pinto beans, drained and rinsed
beef broth
cooked okra, chopped
chopped fresh cilantro


For Serving (optional):

  • Shredded cheddar cheese
  • Sour cream
  • Diced avocado
  • Hot sauce
  • Saltine crackers


  • Large Dutch oven or stock pot


  1. Brown the Meats: In your Dutch oven, heat olive oil over medium-high heat. Add the ground beef and sausage, breaking them up with a wooden spoon. Brown until cooked through, about 5-7 minutes.
  2. Saute Vegetables: Add the onions, bell peppers, and garlic to the pot. Cook, stirring occasionally, until softened, about 5 more minutes.
  3. Spice It Up: Add the chili powder, cumin, paprika, coriander, oregano, cayenne, salt, and pepper. Stir until fragrant, about 1 minute.
  4. Combine Wet Ingredients: Stir in the crushed tomatoes, kidney beans, pinto beans, and beef broth. Bring the mixture to a boil, then reduce heat to low and simmer, partially covered, for 1 hour.
  5. Gullah Touch: Add the chopped okra and continue simmering for 30-40 minutes more, or until the okra is tender and the flavors have melded.
  6. Finishing Touch: In the last 10 minutes of cooking, stir in the fresh cilantro for a burst of flavor.
  7. Serve and Savor: Taste and adjust seasonings as needed. Ladle the chili into bowls and top with your favorite toppings, such as cheddar cheese, sour cream, avocado, or hot sauce. Enjoy with a side of saltines for a true Southern experience!