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Church Supper Chili

 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, Wisconsin
100 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).
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.