Church Supper Chili Recipe
- 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
- 1. 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).
1 cup: 173 calories, 9g fat (4g saturated fat), 47mg cholesterol, 287mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 18g protein.
Reviews for Church Supper Chili
"Why are all the 'church' recipes from Wisconsin?"
"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."
"I haven't made this ye3t but sounds YUMMO!!!!!!!!!!"
"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."
"This recipe is excellent. Made it for all the guys at work, and a few others and ourselves and everyone loved it. Thanks GrillLove"
"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."
"Is there any reason to be so condescending to people that are asking simple questions?"
"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!!"
"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."
"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."
"perhaps broken down into family size portionswe could review it"
"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."
"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."
"You could divide it by 9 and approximate the beef, and a dash of the spices."
"Can't review yet, but it sounds good. Easy to quarter to check. Nice to see recipes for large crowds."
"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"
"This recipe would be easy to divide by thirds"
"I will not be making or rating this recipe. I do not cook for an army. Please break it down to 4-8 servings"
"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"