Church Supper Chili Recipe

Reviewed on Feb. 24, 2013 by MarineMom_texas

I made this recipe last week and really liked it. I did scale it down to serve 4-6. If I made it again, I would omit the pork and beans. I did not have kidney beans so used pinto beans. I also added about half of a 4 oz. can of chopped green chilies which I had left over from another recipe but you really couldn't taste them. I think next time I would add a whole can.Those are the only changes I made and we liked it very much. It was great on a chilly, rainy day.

Reviewed on Feb. 19, 2013 by quirkyalert

I haven't made this ye3t but sounds YUMMO!!!!!!!!!!

Reviewed on Feb. 19, 2013 by pankuch1605

I love this recipe! I plan on making it again and again. What I hate are people who are rude. If you do not like it, just say so and why. You can do this politely, too. This recipe is what I grew up on. Thank you for sharing this.

Reviewed on Feb. 19, 2013 by GrillLove

This recipe is excellent. Made it for all the guys at work, and a few others and ourselves and everyone loved it. Thanks GrillLove

Reviewed on Feb. 19, 2013 by CHART0428

Am I the ONLY one appalled that anyone would RIP APART another person's recipe for their OWN purpose and shove those changes back to the person who was good enough to offer it in the first place? If I don't like the concept of someone's recipe...I simply DON'T MAKE IT. I find this very rude! A small adjustment or recommendation is appropriate but to tear it apart and put it down there is just no reason for it.

Reviewed on Feb. 19, 2013 by Jan Coulter

Is there any reason to be so condescending to people that are asking simple questions?

Reviewed on Feb. 19, 2013 by kitzer

I knew the minute I started reading the ingredients, there would be questions about the amount!!

Thanks - dovecanyon and NewcastleJan for simplifing it for those too inept to know how to divide -- yet are still allowed to use the 'only room' in the house that containes a vast amount of SHARP objects!!

Reviewed on Feb. 19, 2013 by rockcruncher

Cannot imagine mixing two vastly different families of beans and calling it chili. Rid the pork and beans. Add pintos. Scrap the bay leaves. Add oregano. Increase the cumin. Careful about chili powder--most has stems and seeds ground up in it. Use fresh; or rehydrate dried. Celery? No way. Try yellow hominy. Add yellow and orange bell pepper for color and broad, tender tastebud appeal.

Reviewed on Feb. 19, 2013 by angelhairred

I made chili one time with pork and beans and HATED it. I would make this and substitute pinto beans. I use yellow, red, and orange peppers because they are sweeter and pretty in the chili.

I serve a lot of folks both at church and at home...keep those large recipes coming.

Reviewed on Feb. 19, 2013 by jdcstrt

perhaps broken down into family size portions

we could review it

Reviewed on Feb. 19, 2013 by dovecanyon

Ok, for those who have trouble with simple math, or who don't own a calculator, here is the recipe cut way down. Looking at it in this "smaller" version, you will find it will be a VERY mild and bland chili, by the miniscule amounts of seasoning. But you all asked for it, so here it is...

2 1/2 lb ground beef; 1 can each tomato sauce, diced tomatoes, kidney beans and pork-n-beans; 1 small onion; 1 green pepper; 3/4 cup celery; 1 1/2 tsp chili powder; 1/2 tsp salt; 1/3 tsp each cumin, paprika, cayenne and pepper; 1 bay leaf.

For those who will have a problem figuring out how to do a 1/3 tsp measure since your set of measuring spoons does not have one- simply use a rounded 1/4 tsp. Have fun.

Reviewed on Feb. 19, 2013 by NewcastleJan

I divided recipe by 9 to make approx 10 servings. 2 1/3 lb. (980 g) ground beef, 1 of each of the cans of tom. sauce, tomatoes and beans, 1 large onion, 1 green pepper, 3/4 c. celery, 1 3/4 tsp. chili powder, 1 tsp. salt, 1/3 tsp. of each of the cumin, paprika, cayenne and pepper and 1 bay leaf. Adjust seasonings to taste.

Reviewed on Feb. 19, 2013 by dodielb

You could divide it by 9 and approximate the beef, and a dash of the spices.

Reviewed on Feb. 19, 2013 by Singeli

Can't review yet, but it sounds good. Easy to quarter to check. Nice to see recipes for large crowds.

Reviewed on Feb. 19, 2013 by lraccuia

I have not made this chili yet. Therefore, I can not rate it. I would like it to be cut down for smaller groups or for a family. I would not make it for a large group of people before I have tested it out to made sure my family and I like it. Both versions would be great as I am often asked to cook for a large group of people. Thank you, Linda

Reviewed on Feb. 19, 2013 by JannieG

This recipe would be easy to divide by thirds

Reviewed on Feb. 19, 2013 by MidgeL

I will not be making or rating this recipe. I do not cook for an army. Please break it down to 4-8 servings

Reviewed on Feb. 19, 2013 by hostahaven

could you break it down for a family size recipe? I wouldn't want to try a recipe for the first time using this amount of ingredients. Thanks