Hearty Potluck Chili
TOTAL TIME: Prep: 20 min. Cook: 1-1/4 hours
YIELD: 24 servings (1 cup each).
A co-worker made this hearty and well-seasoned chili for a potluck at work, and I just had to have the recipe. It freezes nicely, too. —Linda Boehme, Fairmont, Minnesota
Ingredients
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5 pounds ground beef
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3 large onions, chopped
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5 celery ribs, chopped
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2 cans (28 ounces each) diced tomatoes, undrained
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2 cans (16 ounces each) kidney beans, rinsed and drained
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1 can (28 ounces) pork and beans
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2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
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2-2/3 cups water
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1/4 cup chili powder
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3 teaspoons salt
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2 teaspoons garlic powder
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2 teaspoons seasoned salt
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2 teaspoons pepper
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1 teaspoon ground cumin
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1 teaspoon each dried thyme, oregano and rosemary, crushed
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1/2 teaspoon cayenne pepper
Directions
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1.
In a large stockpot, cook the beef, onions and celery over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until desired thickness is achieved.
Nutrition Facts
1 cup: 255 calories, 9g fat (4g saturated fat), 46mg cholesterol, 904mg sodium, 22g carbohydrate (8g sugars, 6g fiber), 22g protein.
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