Save on Pinterest

Favorite Church Supper Chili

Total Time

Prep: 15 min. Cook: 50 min.


20-24 servings

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


  • 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.

Nutrition Facts

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

Recommended Video

More from Taste of Home