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Ed's Chili Supper Chili

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"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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1 h 15 m servings 140 cals
Original recipe yields 10 servings

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  • 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.


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

Nutrition Facts

Per Serving: 140 calories; 6.1 g fat; 10.7 g carbohydrates; 11.6 g protein; 30 mg cholesterol; 305 mg sodium. Full nutrition

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