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Church Supper Chili
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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
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.
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Printed from tasteofhome.com May 16, 2008Copyright Reiman Media Group, Inc © 2008 |