Mr. Mason's Chili

Mr. Mason's Chili

Jeff 1

"My grandmother used to care for the Masons. Mr. Mason was a pioneer in the roadside food industry. He owned cafes in Kansas, Oklahoma, Missouri, and Arkansas that served chili and apple pie. He kept his chili recipe secret for decades. He lived to be 107 years old, and my grandma finally got his recipe."

Ingredients 2 h 5 m {{adjustedServings}} servings 399 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 399 kcal
  • 20%
  • Fat:
  • 31.2 g
  • 48%
  • Carbs:
  • 9.8g
  • 3%
  • Protein:
  • 20.7 g
  • 41%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 137 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place the ground beef and half the chili powder into a large saucepan over high heat, and cook until meat is browned, breaking the meat apart into crumbles as it cooks, about 10 minutes. Mix in the onion, and cook and stir until onion is softened, about 10 more minutes. Stir in garlic, and cook until fragrant, about 2 minutes. Stir in remaining chili powder, cumin, oregano, tomato paste, and cocoa powder, and cover pan.
  2. Reduce heat to a simmer, and cook until meat is tender and flavors have blended, mixing enough water to make a thick chili, about 1 1/2 hours. Stir occasionally.
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  • Cook's Note
  • Mr. Mason served his chili spooned over pinto beans that were cooked with ham hocks. He insisted that you had to use Gebhardt Chili Powder. He died in about 1965. I have used the same recipe, substituting game, pork, chicken, and turkey for the beef, with excellent results.
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Reviews 5

  1. 6 Ratings


i love vintage recipes because when im eating it it makes me feel like im brought back to that time. :-) looks good im going to try it soon. can beans be added to the chili? i dont eat ham hocks


I love that this chili is so simple to make and that it can be made with stuff I keep on hand. It is a little different than the chili that I am used to . It has the consistency of taco meat and barely any liquid. I wasn't sure I liked that at first but I put it on a bag of Fritos and it was great. They didn't get soggy! The chili wasn't quite spicy enough for me. I had to add a little cayenne pepper. Overall, it is a good recipe and I would make it again.


Thank you Jeff I remember eating this as a child in OK. Can't wait to try it. But I'll have to search for the chili powder!