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Church Supper Chili Recipe
Church Supper Chili Recipe photo by Taste of Home

Church Supper Chili Recipe

Publisher Photo
This recipe was created specifically for church suppers. It's a simple meal when served with cheese and crackers. —Vera Tollefsen, Whitefish Bay, Wisconsin
TOTAL TIME: Prep: 1 hour Cook: 2 hours
MAKES:100 servings
TOTAL TIME: Prep: 1 hour Cook: 2 hours
MAKES: 100 servings

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

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.

Directions

  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).
Originally published as Church Supper Chili in Taste of Home February/March 1995, p54

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.

Reviews for Church Supper Chili

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Feb. 24, 2013

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.

MY REVIEW
Reviewed Feb. 19, 2013

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

MY REVIEW
Reviewed Feb. 19, 2013

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.

MY REVIEW
Reviewed Feb. 19, 2013

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

MY REVIEW
Reviewed Feb. 19, 2013

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.

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