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Hearty Potluck Chili

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
  • Total Time
    Prep: 20 min. Cook: 1-1/4 hours
  • Makes
    24 servings (1 cup each)

Ingredients

  • 5 pounds ground beef
  • 3 large onions, chopped
  • 5 celery ribs, chopped
  • 2 cans (28 ounces each) diced tomatoes, undrained
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 1 can (28 ounces) pork and beans
  • 2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
  • 2-2/3 cups water
  • 1/4 cup chili powder
  • 3 teaspoons salt
  • 2 teaspoons garlic powder
  • 2 teaspoons seasoned salt
  • 2 teaspoons pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon each dried thyme, oregano and rosemary, crushed
  • 1/2 teaspoon cayenne pepper

Directions

  • 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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