Recipe courtesy of Richard Gibson

Edna Jones's Meat and Bean Chili

This recipe is a variation of the chili recipe that my grandmother used to make. Hers was always good but over the years I've kicked it up a notch and even come up with a low-fat variation. To create the low-fat version, substitute ground turkey for the beef.
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2 cans Kidney Beans

1 can Chick Peas (Garbanzos)

1 can Black Beans

1 can Pink Beans

1/4 cup chili powder

4 tbs onion powder

4 tbs garlic powder

1 tbs salt

1 tbs black Pepper

1 tsp cayenne pepper

1 small can tomato paste

2 large can crushed tomato

1/4 cup spicy brown mustard

2 lbs lean ground beef

2 large yellow onions

Cayenne pepper, to taste

Durkee Red Hot sauce, to taste


  1. Start by browning the ground beef in a large pot. Get two big yellow onions that could make the neighborhood cry. Quarter the onions and then slice them about 1/3 of an inch thick. (I like the onion pieces big so that they don't disappear in the chili.) When the meat is mostly browned, add the onions and cook until the meat is browned and the onions start to soften.
  2. Drain the liquid from all of the beans and add them in. Add crushed tomato, tomato paste and spices. Simmer on low (covered) for about an hour, stirring frequently. Uncover the chili and taste for seasoning. Add cayenne pepper and Durkee Red Hot sauce to taste. Cook uncovered for another hour until it starts to thicken. Don't forget to stir frequently.  
  3. Serve in generous bowls with shredded cheddar on top and an ice-cold beer on the side.