10/25/13 Church Supper Chili Recipe | Taste of Home

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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

100 Servings Prep: 1 hour Cook: 2 hours

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 of 2
C hurc h Supper C hili (c ontinued)
Ingredients (continued)
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. Yield: 100 servings (1 cup each).

Nutritional Facts:-Added by System Jul 24--> 1 cup equals 173 calories, 9 g fat (4 g
saturated fat), 47 mg cholesterol, 287 mg sodium, 5 g carbohydrate, 1 g fiber, 18 g
protein.

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