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Church Supper Chili Recipe

Photo by: Taste of Home

This recipe was created for church suppers. It's a simple meal when served with cheese and crackers.—Vera Tollefsen, Whitefish Bay, Wisconsin

This recipe is:

Healthy

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100 Servings
Prep: 1 hour Cook: 2 hours

Ingredients

21 pounds ground beef, browned and drained
9 cans (29 ounces each) tomato sauce
9 cans (28 ounces each) diced tomatoes, undrained
9 cans (16 ounces each) kidney beans, rinsed and drained
9 cans (15-3/4 ounces each) pork and beans
3 pounds onions, finely chopped
9 large green peppers, finely chopped
7-1/2 cups finely chopped celery with leaves
5 tablespoons chili powder
2 tablespoons salt
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon cayenne pepper
1 tablespoon pepper
9 bay leaves

Directions

Combine all of the ingredients in three large kettles; cover and cook over medium heat for 2-3 hours. Discard bay leaves. Yield: 100 servings (1 cup each).

Nutrition Facts: 1 cup equals 173 calories, 9 g fat (4 g saturated fat), 47 mg cholesterol, 287 mg sodium, 5 g carbohydrate, 1 g fiber, 18 g protein.

Church Supper Chili published in Taste of Home February/March 1995, p54

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