Aunt Bobye's Chili~Robynne

Robynne Glenn


My Chili recipe really gets around. I have shared it with so many of my family and friends over the years, and they make for their families now. My nieces called it Aunt Bobye's or Aunt Robye's chili (depending on the niece), so the name kinda stuck.

We all look forward to the weather cooling, so we can make our first pot of chili, but we have been known to make it in August, when we just couldn't wait.

Disclaimer: I have always used recipes as a guide and use my instincts and experience to alter or omit ingredients as I cook. Therefore, it has always been a challenge when sharing recipes with others. I doubt I make dishes the same way twice. So, I advise you to use my recipes the same way. Trust your experience and adjust to your personal taste~Robynne

★★★★★ 2 votes
30 Min
1 Hr 15 Min
Stove Top


2 lb
ground beef
1 large
onion, chopped
4 clove
garlic, minced
1 lb
can of crushed tomatoes
1 lb
can of diced tomatoes
3 Tbsp
chili powder
1 tsp
kosher salt
1/2 tsp
black pepper
(feel free to add some of your favorite mexican spice blends or saute some dice green chilies with the onions) optional
add granulated garlic, if more garlic flavor is desired
1 lb
can of ranch style beans

How to Make Aunt Bobye's Chili~Robynne


  • 1In a large dutch oven, brown beef with onions and garlic on medium high heat. Drain. Add tomatoes, chili powder, salt and pepper. DO NOT ADD ranch style beans.
  • 2Simmer ingredients, at least 1 hour. Add water and adjust seasonings, if needed. Note: I usually simmer for hours on low heat, the longer the better. It is ALWAYS better the second day =)
  • 3Add ranch beans and simmer an additional 15 minutes.
  • 4I serve my chili with corn bread or tortilla chips on the side. Top with shredded sharp cheddar cheese, sour cream and chopped onions. Yum!

Printable Recipe Card

About Aunt Bobye's Chili~Robynne

Course/Dish: Chili
Main Ingredient: Beef
Regional Style: Mexican
Other Tag: Quick & Easy