Church Supper Chili
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
SERVINGS
|
20-24
|
CATEGORY
|
Soup
|
METHOD
|
Stovetop - One-Dish
|
PREP |
15 min. |
COOK
|
50 min.
|
TOTAL
|
65 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
- 1 bottle (32 ounces) V8 juice
- 2 cans (16 ounces each) kidney beans, rinsed and drained
- 2 cans (16 ounces each) hot chili beans
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.