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Church Supper Chili Recipe

We grow a lot of tomatoes and vegetables for canneries in our area—and for use in this original recipe of mine, which won first place in a "Best Chili" contest at work!—Dorothy Smith, Napoleon, Ohio

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20-24 Servings
Prep: 15 min. Cook: 50 min.

Ingredients

2-1/2 pounds ground beef
1/2 cup chopped green pepper
1 cup chopped celery
2 cups chopped onion
1 garlic clove, minced
3 tablespoons chili powder
2 teaspoons salt
1/2 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (46 ounces) tomato juice
4 cups V8 juice
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (16 ounces each) hot chili beans, undrained

Directions

In a large Dutch oven or soup kettle, cook beef over medium heat until no longer pink; drain. Add the green pepper, celery, onion and garlic; cook until tender. Add the spices, tomatoes and juices. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Add beans and simmer 20 minutes longer. Yield: 20-24 servings.

Nutrition Facts: 1 serving (1 each) equals 139 calories, 5 g fat (2 g saturated fat), 23 mg cholesterol, 678 mg sodium, 13 g carbohydrate, 3 g fiber, 11 g protein.

Church Supper Chili published in Country Ground Beef , p24

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