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This recipe was created specifically for church suppers. It's a simple meal when served with cheese and crackers. —Vera Tollefsen, Whitefish Bay, Wisconsin
Nutritional 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.
Originally published as Church Supper Chili in Taste of Home February/March 1995, p54
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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.
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
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