Eds Chili Supper Chili Food

CHURCH SUPPER CHILI

Church Supper Chili image

This recipe was created specifically for church suppers. It's a simple meal when served with cheese and crackers. -Vera Tollefsen, Whitefish Bay, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 3h

Yield 100 servings (1 cup each).

Number Of Ingredients 15

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

Steps:

Combine all of the ingredients in three large kettles; cover and cook over medium heat for 2-3 hours. Discard bay leaves.

Nutrition Facts : Calories 286 calories, Fat 12g fat (4g saturated fat), Cholesterol 59mg cholesterol, Sodium 852mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 7g fiber), Protein 24g protein.

CHILI FOR 50!

Chili for 50! image

I concocted this one for a Lenten Series dinner at church in 2007. It is pretty basic, uses readily available ingredients, and minimal preparation time.

Provided by Special Ed

Categories Southwestern U.S.

Time 1h45m

Yield 50 serving(s)

Number Of Ingredients 14

Ingredients

5 1/2 lbs 80% lean ground beef
1 lb Bob Evans sausage (regular)
1 lb Bob Evans sausage (hot)
9 ounces canned chopped green chili peppers
112 ounces canned crushed tomatoes
112 ounces tomato sauce
1 ounce ground cumin
2 1/2 ounces ground chili powder
5 large yellow onions, diced
42 ounces kidney beans
2 tablespoons salt
1 tablespoon paprika
1 head garlic, crushed
42 ounces kidney beans

Steps:

If necessary, split between 2 large stock pots, splitting ingredients as you add them.
Brown beef and sausage.
Add onion and garlic, saute until translucent.
Add tomato sauce, crushed tomatoes, chiles and spices.
Simmer at least 30-45 minutes.
Add kidney beans 15 minutes before finishing.
Serve hot, garnished with sour cream, chopped onions, hot sauce, or cheddar cheese.

LIGHT CHILI MAC SKILLET SUPPER

Light Chili Mac Skillet Supper image

Make and share this Light Chili Mac Skillet Supper recipe from Food.com.

Provided by ChipotleChick

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

8 ounces 90% lean ground beef
1 medium onion, chopped
1 (15 1/2 ounce) can drained red kidney beans
1 (8 ounce) can tomato sauce
7 1/4 ounces cans diced tomatoes
1/2 cup elbow macaroni
1/2 cup chopped green bell pepper
1/4 cup water
1 tablespoon chili powder
1/2 teaspoon garlic powder
1/4 cup shredded low-fat cheddar cheese

Steps:

In a large skillet cook meat aond onion until done.
Drain fat and stir in kidney beans, tomato sauce, undrained tomatoes, uncooked macaroni, green pepper, water, chili powder, and garlic powder.
Bring to a boil, reduce heat, cover and simmer 20 minutes, stirring often.
Remove skillet from heat and sprinkle with cheese.
Cover to melt cheese and serve.

NEVER-ENTERED-IN-A-CONTEST-BUT-STILL-SUPER-GOOD CHILI

Never-Entered-In-A-Contest-But-Still-Super-Good Chili image

This recipe is adapted from Paula Deen's son Jaime's chili recipe. It is from their "Family cook-off" episode on Food Network, but I changed a few things... partly for our tastes, and partly in the interest of not copying a celebrity. I have used ground beef, ground turkey, and ground bison (not all at the same time) - and we like when it's made with bison or turkey the most. I usually make cornbread or Recipe #403212 to enjoy with this. Hope you like it!

Provided by Greeny4444

Categories One Dish Meal

Time 4h30m

Yield 5-6 quarts, 8-10 serving(s)

Number Of Ingredients 19

Ingredients

nonstick cooking spray
2 lbs ground meat
1 onion, diced
2 bell peppers, diced
2 garlic cloves, minced
1 1/2 cups celery, chopped
2 (28 ounce) cans diced tomatoes, undrained (plain is ok, but with herbs or spices added are good too)
1 (28 ounce) can rotel, undrained (diced tomatoes with green chilis added)
ground cumin
chili powder
italian seasoning (optional, if diced tomatoes aren't seasoned with herbs)
dried basil (optional, if diced tomatoes aren't seasoned with herbs)
dried oregano (optional, if diced tomatoes aren't seasoned with herbs)
1 (14 1/2 ounce) can black beans, drained
1 (14 1/2 ounce) can kidney beans, drained
1 (14 1/2 ounce) can pinto beans, drained
1 dash crushed red pepper flakes
1 (1 1/4 ounce) packet chili seasoning mix (I use low-sodium Chili seasoning from McCormick)
shredded cheese, if desired

Steps:

In a skillet, brown meat. Drain and set aside.
Spray a large (6- or 7-qt.) pot with nonstick cooking spray and heat over medium heat. Add the onion, bell peppers, garlic, and celery, and saute briefly.
Stir in the diced tomatoes and the Rotel.
Add several shakes of cumin and chili powder (I do it until I can smell them -- you can always add more later), and also the italian seasoning, basil and oregano, if using.
Cook for about 8 minutes, or until the vegetables are tender.
Add the beans, browned meat, red pepper flakes, and chili seasoning.
Partially cover, and simmer for at least 4 hours.
Serve with shredded cheese and cornbread, if desired.

Nutrition Facts : Calories 231.1, Fat 1.4, SaturatedFat 0.3, Sodium 577.6, Carbohydrate 44.4, Fiber 14, Sugar 8, Protein 13.6

FAVORITE CHURCH SUPPER CHILI

Favorite Church Supper Chili image

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

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 20-24 servings.

Number Of Ingredients 13

Ingredients

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

Steps:

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. , 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 : Calories 139 calories, Fat 5g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 678mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 11g protein.