Best 3 Favorite Church Supper Chili Recipes

Indulge in a heartwarming and comforting culinary experience with this collection of delectable church supper chili recipes. These recipes, carefully curated from generations of cherished traditions, offer a symphony of flavors that will tantalize your taste buds and warm your soul. From the classic all-beef chili, brimming with savory ground beef and a medley of spices, to the vegetarian chili, bursting with a colorful array of vegetables and a rich, flavorful broth, these recipes cater to diverse preferences.

For those seeking a smoky and robust chili, the slow-cooker chili is a must-try. Simmered to perfection over low heat, this chili melds the flavors of tender beef, aromatic spices, and smoky chipotle peppers. For a uniquely Texan flair, the Texas chili awaits, featuring a blend of beef, pork, and venison, along with a zesty combination of chili powder, cumin, and cayenne pepper. And for a lighter yet equally satisfying option, the turkey chili offers lean ground turkey, a medley of vegetables, and a flavorful broth, perfect for a healthy and delicious meal.

Here are our top 3 tried and tested recipes!

THE BEST CHILI

The Best Chili image

There are a thousand ways to make chili, but this is the quintessential, totally classic version. We used ground beef, kidney beans and the perfect blend of spices. You can slather it on hot dogs and burgers or serve it as a dip, but it can surely stand on its own. Chances are, you have everything you need right in your pantry. Top it with your favorite garnishes and serve with plenty of tortilla chips.

Provided by Food Network Kitchen

Categories main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

1/4 cup vegetable oil
1 pound ground beef chuck, preferably coarse grind (see Cook's Note)
1 large yellow onion, diced
1 jalapeno pepper, seeded and diced
4 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon paprika
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 teaspoons tomato paste
1 1/2 cups low-sodium beef broth
One 28-ounce can whole peeled tomatoes, crushed
Two 15.5-ounce cans kidney beans, undrained
Sour cream, shredded Cheddar and sliced scallions, for serving
Tortilla chips, for serving

Steps:

Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
Top with sour cream, Cheddar and scallions. Serve with tortilla chips.

CHURCH SUPPER HOT DISH

Church Supper Hot Dish image

This recipe was in my mother's church cookbook, and now it's in my church cookbook! Apparently is was too good to miss a generation. I often make this dish to take along to potlucks...and it seems that if I don't, someone else will! It's hearty and so tasty! -Norma Turner, Haslett, Michigan

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1 pound ground beef
2 cups sliced peeled potatoes
2 cups finely chopped celery
3/4 cup finely chopped carrots
1/4 cup finely chopped green pepper
1/4 cup finely chopped onion
2 tablespoons butter
1 cup water
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 can (5 ounces) chow mein noodles, divided
1 cup shredded cheddar cheese

Steps:

Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. , In same skillet, saute potatoes, celery, carrots, green pepper and onion in butter 5 minutes. Add water; cover and simmer 10 minutes or until vegetables are tender. Stir in soup and cooked ground beef until blended. , Sprinkle half the chow mein noodles into a greased shallow 2-qt. baking dish. Spoon meat mixture over noodles. Cover and bake 20 minutes. Top with cheese and remaining noodles. Bake, uncovered, 10 minutes longer or until heated through.

Nutrition Facts : Calories 339 calories, Fat 20g fat (9g saturated fat), Cholesterol 53mg cholesterol, Sodium 537mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 3g fiber), Protein 16g 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

Ingredients

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

Tips:

Soak the dried chili peppers in hot water for at least 30 minutes before using to soften them and make them easier to blend.
Brown the ground beef and sausage in a large pot over medium heat until the meat is no longer pink. Drain the excess fat.
Add the chopped onion, green pepper, and jalapeno to the pot and cook until the vegetables are softened.
Stir in the chili powder, cumin, oregano, salt, and pepper. Cook for 1-2 minutes, or until the spices are fragrant.
Add the diced tomatoes, tomato sauce, beef broth, and water to the pot. Bring to a boil, then reduce heat and simmer for at least 30 minutes, or up to 2 hours.
Stir in the cooked beans and corn. Simmer for an additional 15 minutes, or until the chili is heated through.
Serve the chili with your favorite toppings, such as sour cream, shredded cheese, diced avocado, and chopped cilantro.

Conclusion:

This simple and flavorful church supper chili is the perfect comfort food for a cold winter day. It's easy to make and can be tailored to your own taste preferences. So gather your ingredients and give this recipe a try! You won't be disappointed.