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Church Supper Chili

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 (1 cup each)

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

Directions

  • Combine all of the ingredients in three large kettles; cover and cook over medium heat for 2-3 hours. Discard bay leaves.
Nutrition Facts
1 cup: 286 calories, 12g fat (4g saturated fat), 59mg cholesterol, 852mg sodium, 23g carbohydrate (7g sugars, 7g fiber), 24g protein.

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