Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 139
  • Fat:
  • 5 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 23 mg
  • Sodium:
  • 678 mg
  • Carbohydrate:
  • 13 g
  • Fiber:
  • 3 g
  • Protein:
  • 11 g

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.

Printed from tasteofhome.com May 16, 2008

Copyright Reiman Media Group, Inc © 2008