Favorite Church Supper Chili Recipes

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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

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.

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

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.

CHURCH SUPPER CHILI MAC AND CHEESE



Church Supper Chili Mac and Cheese image

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

12 ounces elbow macaroni
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk
1 teaspoon salt
1 teaspoon dry mustard
2 cups grated cheddar cheese
1 cup chopped onion
2 garlic cloves, minced
2 tablespoons vegetable oil
1 lb ground chuck
1 cup barbecue sauce
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 teaspoons Worcestershire sauce
1 cup crushed tomatoes

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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