This recipe—from our church cookbook—makes the best chili bar none. The secret ingredients are sugar and bay leaf.—Sue Norem, Ellsworth, Iowa
Total TimePrep: 45 min. Cook: 1-1/2 hours
Makesabout 45 (1-cup) servings
- 10 pounds ground beef
- 5 large onions, chopped
- 5 quarts tomato juice
- 4 cups water
- 5 cans (16 ounces each) kidney beans, rinsed and drained
- 1/3 cup sugar
- 1/2 to 2/3 cup chili powder
- 1 tablespoon salt
- 1 bunch celery with leaves
- 5 garlic cloves, peeled
- 3 bay leaves
- In several large soup kettles, cook beef and onions over medium heat until meat is no longer pink; drain. Add the tomato juice, water, beans, sugar, chili powder and salt. Cut leaves off celery and set aside. Chop celery; add to soup. Chop celery leaves; place in cheesecloth with the garlic and bay leaves. Tie with string and place in soup. Bring to a boil; reduce heat. Cover and simmer for 1-1/2 to 2 hours. Remove spice bag before serving.
Nutrition Facts1 cup: 241 calories, 13g fat (5g saturated fat), 67mg cholesterol, 626mg sodium, 10g carbohydrate (6g sugars, 2g fiber), 22g protein.
Originally published as Meaty Chili in Taste of Home February/March 1999
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