Church Supper Chili
TOTAL TIME: Prep: 1 hour Cook: 2 hours
YIELD: 100 servings (1 cup each).
This recipe was created specifically for church suppers. It's a simple meal when served with cheese and crackers. —Vera Tollefsen, Whitefish Bay, Wisconsin
Ingredients
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21 pounds ground beef, browned and drained
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9 cans (29 ounces each) tomato sauce
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9 cans (28 ounces each) diced tomatoes, undrained
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9 cans (16 ounces each) kidney beans, rinsed and drained
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9 cans (15-3/4 ounces each) pork and beans
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3 pounds onions, finely chopped
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9 large green peppers, finely chopped
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7-1/2 cups finely chopped celery with leaves
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5 tablespoons chili powder
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2 tablespoons salt
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1 tablespoon ground cumin
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1 tablespoon paprika
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1 tablespoon cayenne pepper
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1 tablespoon pepper
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9 bay leaves
Directions
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1.
Combine all of the ingredients in three large kettles; cover and cook over medium heat for 2-3 hours. Discard bay leaves.
Nutrition Facts
1 cup: 286 calories, 12g fat (4g saturated fat), 59mg cholesterol, 852mg sodium, 23g carbohydrate (7g sugars, 7g fiber), 24g protein.
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