Church Supper Chili
This recipe was created specifically for church suppers. It's a simple meal when served with cheese and crackers. —Vera Tollefsen, Whitefish Bay, Wisconsin100 ServingsPrep: 1 hour Cook: 2 hours
Ingredients
- 21 pounds ground beef, browned and drained
- 9 cans (29 ounces each) tomato sauce
- 9 cans (28 ounces each) diced tomatoes, undrained
- 9 cans (16 ounces each) kidney beans, rinsed and drained
- 9 cans (15-3/4 ounces each) pork and beans
- 3 pounds onions, finely chopped
- 9 large green peppers, finely chopped
- 7-1/2 cups finely chopped celery with leaves
- 5 tablespoons chili powder
- 2 tablespoons salt
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 tablespoon cayenne pepper
- 1 tablespoon pepper
- 9 bay leaves
Directions
- Combine all of the ingredients in three large kettles; cover and cook
- over medium heat for 2-3 hours. Discard bay leaves. Yield: 100
- servings (1 cup each).
Nutrition Facts: 1 cup equals 173 calories, 9 g fat (4 g saturated fat), 47 mg cholesterol, 287 mg sodium, 5 g carbohydrate, 1 g fiber, 18 g protein.