Ed's Chili Supper Chili

Ed's Chili Supper Chili

0
eclose 0

"This chili was made for school chili suppers back in the 1950's. I remember in the third and fourth grades, the teachers would have each student draw on poster board a bowl of chili and crackers. The posters were then used to advertise the coming event. This recipe comes from our neighbor who worked in the school cafeteria."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 15 m servings 140 cals
Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

  • Calories:
  • 140 kcal
  • 7%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 10.7g
  • 3%
  • Protein:
  • 11.6 g
  • 23%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 344 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
  2. Stir onion into the beef. Season beef with chili powder and stir; add chili beans and tomatoes. Season chili with salt and pepper. Bring the chili to a simmer, reduce heat to medium-low, and cook at a simmer until thick, at least 1 hour.

Footnotes

  • Cook's Note:
  • The old recipe called for pinto beans, and the tomatoes were canned and whole, with the tomatoes then crushed by hand.

Reviews

0