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
Provided by Taste of Home
Categories Lunch
Time 3h
Yield 100 servings (1 cup each).
Number Of Ingredients 15
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.
FAVORITE CHURCH SUPPER CHILI
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
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.
CHUCK'S SUPER CHILI
This chili is slightly sweet with a touch of heat; the wine gives it a different taste. Everyone in my family loves this chili. I've won a couple of work chili cook-offs with this recipe and done well in some larger cook-offs as well.
Provided by CEM61565
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 2h30m
Yield 20
Number Of Ingredients 21
Steps:
- Heat a large skillet over medium-high heat and stir in Italian sausage and ground sirloin. Cook and stir until meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
- Transfer meat to a large Dutch oven; place over medium-high heat. Stir in chopped onion; add red, yellow, and green bell peppers, garlic, and jalapeno peppers. Cook and stir until onion is translucent, about 5 minutes.
- Mix in chili powder, brown sugar, cumin, tomato paste, oregano, salt, black pepper, and bay leaves. Cook and stir until fragrant, about 3 minutes more.
- Stirring constantly, pour in wine, chopped tomatoes and their juice, kidney beans, tomato sauce, and chopped chipotle chiles in sauce. Bring to a boil. Cover, reduce heat to low, and simmer, stirring occasionally, for 1 hour.
- Uncover and simmer, stirring occasionally, until thickened, about 30 minutes. Discard bay leaves before serving.
Nutrition Facts : Calories 281.9 calories, Carbohydrate 18.2 g, Cholesterol 51.8 mg, Fat 13.5 g, Fiber 5.1 g, Protein 18.7 g, SaturatedFat 4.8 g, Sodium 745.8 mg, Sugar 6.3 g
CHURCH SUPPER CHILI MAC AND CHEESE
Make and share this Church Supper Chili Mac and Cheese recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheese
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Make the macaroni and cheese: bring a big pot of water to a boil; add salt and cook macaroni 5-8 minutes, until just tender; drain.
- Preheat oven to 350°; butter a 2 ½ to 3 quart casserole.
- Melt the butter in a saucepan; sprinkle in the flour, stirring constantly.
- Heat the milk to just below boiling and stir it into the flour-butter mixture, stirring constantly until thickened; add in the salt and mustard.
- In a big bowl, combine the macaroni, white sauce, and cheese, stirring just enough to blend.
- Pour the mixture into the casserole and bake for 30 minutes.
- Make the chili: in a skillet, saute the onion and garlic in the oil until soft.
- Add in the beef; cook until browned, breaking up any clumps; drain excess fat.
- Add in the barbecue sauce, chili powder, cumin, salt, pepper, and Worcestershire sauce; simmer 15 minutes.
- Add as much crushed tomatoes as needed to keep the chili loose.
- Serve the chili in broad, shallow bowls atop the macaroni and cheese.
Nutrition Facts : Calories 695.5, Fat 33.1, SaturatedFat 15.9, Cholesterol 109.7, Sodium 1610.6, Carbohydrate 63.6, Fiber 4.6, Sugar 6.1, Protein 35.5
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