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Ed's Chili Supper Chili Recipe

Recipe by: eclose

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook1 h 5 m
  • Ready In1 h 15 m
  • 1Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
  • 2Stir 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.
Ingredients
  • 10 servings
  • 140 cals
  • 1 pound ground beef (80% lean)
  • 1 small onion, diced
  • 2 tablespoons chili powder
  • 1 (15.5 ounce) can hot chili beans
  • 1 (14.5 ounce) can petite diced tomatoes
  • 1 pinch salt and ground black pepper, or to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    140
    7%
  • Fat:
    6.1
    9%
  • Carbs:
    10.7
    3%
  • Protein:
    11.6
    23%
  • Cholesterol:
    30
    10%

Based on a 2,000 calorie diet

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