Mom's Chili

4.7 of 5 (6)
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Nutritional Info
  • Servings Per Recipe: 22
  • Amount Per Serving
  • Calories: 132.3
  • Total Fat: 2.2 g
  • Cholesterol: 12.7 mg
  • Sodium: 524.3 mg
  • Total Carbs: 20.0 g
  • Dietary Fiber: 3.9 g
  • Protein: 8.8 g

View full nutritional breakdown of Mom's Chili calories by ingredient
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This recipe has been handed down for three generations. A serving is one cup. This recipe has been handed down for three generations. A serving is one cup.
Number of Servings: 22


    Tomato soup 2-10.75 oz. cans
    Green Bell Peppers 2 cups, chopped
    Onions, raw, 1 cup, chopped
    Water 26 oz.
    Pam spray for cooking
    salt to taste
    pepper to taste
    chili powder to taste
    Chili Beans- Joan of Arc Spicy, 120 oz (4 cans)
    *Venison, ground, 16 oz (or 93% lean ground beef or turkey)


Fry onions & peppers in Pam, until soft.

Fry hamburg until just done, mix together with peppers & onions. Drain any grease.

Add : tomato soup, water, and chili beans.

Add: salt, pepper, and chili powder to taste.

Bring to a boil-stir often (it will stick to the bottom if not stirred). Simmer, 1 1/2 to 2 hours until thickened-stir often.

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Member Ratings For This Recipe

  • 2 of 2 people found this review helpful
    The only thing I would like to see is this recipe cut down to 4 serving size or a message about freezing left overs. - 5/21/09

    Reply from CHRISSIET01 (11/10/09)
    Sorry it took me so long to write back but for the first time, I fnally froze leftovers! They froze just fine. It did, however, take two days for one full batch to unthaw (I doubled the recipe for two family-size meals). Single servings should thaw overnight. Freezing didn't alter the taste.

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  • Wow! Best chili I've ever eaten! And easy to make! - 9/11/09

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  • I used a poblano and habeneros instead of the bell pepper because I like spicy chili. I also added black beans, garlic, and cumin and omitted the sausage to add fiber and lower the cals. It's fantastic! - 7/21/09

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  • Delicious! Will make again! - 6/1/09

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  • Love this recipe. - 5/15/09

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