Favorite Church Supper Chili Recipe

5 6 6
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Favorite Church Supper Chili Recipe

Read Reviews
5 6 6
Publisher Photo
We grow a lot of tomatoes and vegetables for canneries in our area—and for use in this original recipe of mine, which won first place in a "Best Chili" contest at work!—Dorothy Smith, Napoleon, Ohio
MAKES:
20-24 servings
TOTAL TIME:
Prep: 15 min. Cook: 50 min.
MAKES:
20-24 servings
TOTAL TIME:
Prep: 15 min. Cook: 50 min.

Ingredients

  • 2-1/2 pounds ground beef
  • 1/2 cup chopped green pepper
  • 1 cup chopped celery
  • 2 cups chopped onion
  • 1 garlic clove, minced
  • 3 tablespoons chili powder
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (46 ounces) tomato juice
  • 4 cups V8 juice
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (16 ounces each) hot chili beans, undrained

Directions

In a large Dutch oven, cook beef over medium heat until no longer pink; drain. Add the green pepper, celery and onion; cook until tender. Add garlic; cook 1 minute longer.
Stir in the spices, tomatoes and juices. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Add beans and simmer 20 minutes longer or until heated through. Yield: 20-24 servings.
Originally published as Church Supper Chili in Country Ground Beef 1993, p24

Nutritional Facts

1 each: 139 calories, 5g fat (2g saturated fat), 23mg cholesterol, 678mg sodium, 13g carbohydrate (5g sugars, 3g fiber), 11g protein.

  • 2-1/2 pounds ground beef
  • 1/2 cup chopped green pepper
  • 1 cup chopped celery
  • 2 cups chopped onion
  • 1 garlic clove, minced
  • 3 tablespoons chili powder
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (46 ounces) tomato juice
  • 4 cups V8 juice
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (16 ounces each) hot chili beans, undrained
  1. In a large Dutch oven, cook beef over medium heat until no longer pink; drain. Add the green pepper, celery and onion; cook until tender. Add garlic; cook 1 minute longer.
  2. Stir in the spices, tomatoes and juices. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Add beans and simmer 20 minutes longer or until heated through. Yield: 20-24 servings.
Originally published as Church Supper Chili in Country Ground Beef 1993, p24

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Reviews forFavorite Church Supper Chili

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gunslinger User ID: 544392 254831
Reviewed Sep. 29, 2016

"Very good! I halved the recipe since I was making it for my family. I added a little more chili powder and some hot sauce ."

MY REVIEW
thebayelites User ID: 7147633 16932
Reviewed Feb. 22, 2013

"The best chili I have had in yesrs. It was served over elbow macaroni. Can't wait to make for my family."

MY REVIEW
countrygirl_717 User ID: 5717474 16931
Reviewed Mar. 10, 2011

"This is my go to recipe for chili. Everyone loves it, I can change it up how I want depending on if I'm in the mood for more or less spicy. I also add whole wheat noodles and use ground turkey at times to change the nutritional value. But it tastes AMAZING and is very healthy! Doesn't get better than that. Not to mention very simple to put together. Love it!"

MY REVIEW
ifmom User ID: 152992 20034
Reviewed Jan. 12, 2010

"I make this for events at our church often - it tastes great & goes together easily. Definitely a "keeper recipe" :)"

MY REVIEW
theresajacobs User ID: 3491528 44373
Reviewed Jan. 1, 2010

"Very easy to make. It taste great and is done in no time. My family loved it! It's a keeper."

MY REVIEW
schweitzerca User ID: 1064748 202085
Reviewed Mar. 4, 2009

"This is a good recipe; not too hot and not too bland. I liked the idea of the tomato and V8 juices."

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