Church Supper Chili Recipe

4 20 10
Church Supper Chili Recipe
Church Supper Chili Recipe photo by Taste of Home
Publisher Photo

Church Supper Chili Recipe

Read Reviews
4 20 10
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
MAKES:
100 servings
TOTAL TIME:
Prep: 1 hour Cook: 2 hours
MAKES:
100 servings
TOTAL TIME:
Prep: 1 hour Cook: 2 hours

Ingredients

  • 21 pounds ground beef, browned and drained
  • 9 cans (16 ounces each) pork and beans, undrained
  • 9 cans (16 ounces each) kidney beans, rinsed and drained
  • 9 cans (21 ounces each) tomatoes with liquid, diced
  • 9 cans (29 ounces each) tomato sauce
  • 3 pounds onions, finely chopped
  • 7-1/2 cups finely chopped celery with leaves
  • 9 large green peppers, finely chopped
  • 9 bay leaves
  • 2 tablespoons salt
  • 5 tablespoons chili powder
  • 1 tablespoon paprika
  • 1 tablespoon pepper
  • 1 tablespoon ground cumin
  • 1 tablespoon cayenne pepper

Directions

Combine all of the ingredients in three large kettles, cover and cook on medium heat for 2-3 hours. Remove the bay leaves before serving. Yield: 100 servings (25 quarts).
Originally published as Church Supper Chili in Taste of Home February/March 1995, p54

Nutritional Facts

1 cup: 173 calories, 9g fat (4g saturated fat), 47mg cholesterol, 287mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 18g protein.

  • 21 pounds ground beef, browned and drained
  • 9 cans (16 ounces each) pork and beans, undrained
  • 9 cans (16 ounces each) kidney beans, rinsed and drained
  • 9 cans (21 ounces each) tomatoes with liquid, diced
  • 9 cans (29 ounces each) tomato sauce
  • 3 pounds onions, finely chopped
  • 7-1/2 cups finely chopped celery with leaves
  • 9 large green peppers, finely chopped
  • 9 bay leaves
  • 2 tablespoons salt
  • 5 tablespoons chili powder
  • 1 tablespoon paprika
  • 1 tablespoon pepper
  • 1 tablespoon ground cumin
  • 1 tablespoon cayenne pepper
  1. Combine all of the ingredients in three large kettles, cover and cook on medium heat for 2-3 hours. Remove the bay leaves before serving. Yield: 100 servings (25 quarts).
Originally published as Church Supper Chili in Taste of Home February/March 1995, p54

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Reviews forChurch Supper Chili

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Michelle User ID: 9296379 276853
Reviewed Oct. 27, 2017

"I have made this more times than I can count! I have even won a neighborhood chili cook-off with it. It is fabulous, and versatile - the ingredients make it simple to make as spicy as you like it."

MY REVIEW
sadie7 User ID: 1483812 2401
Reviewed Oct. 15, 2014

"Why are all the 'church' recipes from Wisconsin?"

MY REVIEW
MarineMom_texas User ID: 31788 2400
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
quirkyalert User ID: 3253227 1884
Reviewed Feb. 19, 2013

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

MY REVIEW
pankuch1605 User ID: 4948812 1822
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
GrillLove User ID: 7135246 1510
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
CHART0428 User ID: 7080969 1930
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."

MY REVIEW
Jan Coulter User ID: 3197812 908
Reviewed Feb. 19, 2013

"Is there any reason to be so condescending to people that are asking simple questions?"

MY REVIEW
kitzer User ID: 4188178 1802
Reviewed Feb. 19, 2013

"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!!"

MY REVIEW
rockcruncher User ID: 6740484 3533
Reviewed Feb. 19, 2013

"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."

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