Recipe courtesy of Richard Gibson

Edna Jones's Meat and Bean Chili



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.
Let's Get Cooking!

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12 Reviews

Jasmine Livingston

Anytime my family wants chili this is my go to recipe... Love the aroma and the extra kick I like to give it adding more pepper

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