Church Supper Chili Recipe

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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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Church Supper Chili Recipe

Prep: 15 min. Cook: 50 min.

Yield: 20-24 Servings

15 50 65

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, cook beef over medium heat until no longer pink; drain. Add the green pepper, celery and onion; cook until tender. Add garlic; cook 1 minute longer.
Stir in the spices, tomatoes and juices. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Add beans and simmer 20 minutes longer or until heated through. Yield: 20-24 servings.

Nutritional 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.

Originally published as Church Supper Chili in Country Ground Beef , p24

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Church Supper Chili

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Reviewed on Feb. 22, 2013 by thebayelites

The best chili I have had in yesrs. It was served over elbow macaroni. Can't wait to make for my family.

Reviewed on Mar. 10, 2011 by countrygirl_717

This is my go to recipe for chili. Everyone loves it, I can change it up how I want depending on if I'm in the mood for more or less spicy. I also add whole wheat noodles and use ground turkey at times to change the nutritional value. But it tastes AMAZING and is very healthy! Doesn't get better than that. Not to mention very simple to put together. Love it!