While away from home, my husband learned how to cook. The one thing that he prides himself the most on is his chili with okra. I do have to say that even the mention of it makes my mouth water. There isn't a special ingredient or really anything unusual about the dish. It's just good.


Recipe Summary

30 mins
2 hrs 40 mins
3 hrs 10 mins
10 servings


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat a large stockpot over medium-high heat. Cook and stir ground beef in the hot pot until browned and crumbly, 5 to 7 minutes.

  • While the beef is browning, coat okra in beaten eggs and toss in flour. Set aside.

  • Drain and discard grease from the beef. Stir black beans, kidney beans, tomatoes, corn, cinnamon, cumin, chili powder, cayenne, brown sugar, and salt into the pot. Bring to a boil; continue to boil for 30 minutes. Reduce heat, cover, and let simmer for 2 hours.

  • While chili simmers, heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry okra in the hot oil until browned, about 5 minutes, working in batches as needed. Set fried pieces on paper towels to drain and let rest.

  • Serve chili in bowls with fried okra on top for a nice added crunch.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

359 calories; protein 18.6g; carbohydrates 45.1g; fat 12.1g; cholesterol 65.6mg; sodium 938.2mg. Full Nutrition