Aunt Ann’s Chili, a fall favorite!


Aunt Ann, Daddy’s little sister . . .

Aunt Ann Trickey is my Daddy’s youngest sister. Of the seven children born to Grandmama and Grandaddy Booe, only Aunt Ann is still with us. Her oldest daughter, Annette, sent me this picture to share with you of Aunt Ann and her great-grandson, Owen Trickey.

Aunt Ann

Aunt Ann Trickey and great grandson, Owen Trickey

Aunt Ann’s Chili! Our favorite chili recipe!

Aunt Ann, many years ago, gave Mama her chili recipe. Mama always made Aunt Ann’s Chili when we were growning up, and even today, it is all of our family’s favorite chili when the weather turns cooler. And, since we are now experiencing somewhat cooler weather here in central Arkansas, I decided to make Aunt Ann’s Chili for us.

Aunt Ann's Chili

Making Aunt Ann’s Chili . . .

Aunt Ann’s Chili is easy to make. It’s all homemade . . . nothing pre-packaged here! It is full of ground beef, kidney beans, onions and has just the right amount of spices. Essentially you brown the meat with chopped onion, add the rest of the ingredients, simmer, then eat!

Aunt Ann's Chili

How simple is that? There is just the right amount of heat to her chili, but if you like it hotter, you can either add a can of tomatoes and green chilies or increase the chili powder. I have to “tone down” the spice in my cooking because Lynn doesn’t like hot, spicy food. With that said, he loved this chili!

Aunt Ann's Chili

When I make it, I serve it over rice. I don’t know where I learned to do that, but I prefer that:) The recipe says cook it for 3 hours. . . I have cooked it less than that, but the longer you cook it, the more the flavors blend together.

This time I cooked mine on the stove, but I have made it in a slow cooker.

Aunt Ann’s Chili in a Slow Cooker . . .

I doubled this recipe once and cooked it in a slow cooker to take to a church dinner. The only difference was that I browned the meat , drained the fat off of it, then transferred it to the slow cooker. Then I added the other ingredients. I did only use ONE can of water, instead of two, because of it being cooked in the slow cooker. It cooked on low from 10 p.m. until I got up the next morning. It transported well, and there was hardly any left when the dinner was over! I guess that meant it was good!

Chili Fest, anyone?

I also included this recipe in a Family Gathering dinner called “Chili Fest” where it is served with chips and dip, rice, buttermilk cornbread, and pumpkin bars–a perfect fall get-together! I had compiled a report called, “If You Could Host Just One Awesome Sunday Dinner This Fall” for a class I was taking. This family dinner is included in that report. (If you would like to see more about this, click on this link:)

Aunt Ann's Chili

 Aunt Ann’s Chili Recipe


  • 2 pounds ground beef
  • 4 tablespoons oil
  • 2 large onions, chopped
  • 2 tablespoons cumin powder
  • 2 tablespoons chili powder
  • 2 tablespoons paprika
  • 1 teaspoon red pepper flakes (I left this out because of Lynn)
  • 2 garlic cloves, minced
  • 2 (8-ounce) cans tomato sauce, PLUS 2 cans water (I substituted canned diced tomatoes because I didn’t have any tomato sauce)
  • 2 (15 ½-ounce) cans kidney beans
  • Salt to taste


  1. In a large pot, brown ground beef in oil with the onions until no pink is in the meat.
  2. Add the cumin powder, chili powder, paprika, and red pepper flakes..  Stir to combine.
  3. Add minced garlic, tomato sauce, water, kidney beans and salt to taste.
  4. Simmer on low heat for 3 hours.

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