Indiana Style Chili Recipes

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JUSTIN'S HOOSIER DADDY CHILI



Justin's Hoosier Daddy Chili image

This is a wonderful chili recipe that I have used to win chili cook-offs in Indiana. It's hearty and spicy award winning chili that is sure to hit the spot on a cold winter's night. The key is in using name brand tomato soup, I have tried it with others but haven't gotten the same results. Your friends will never guess the secret ingredient. Enjoy!

Provided by BOOMAN101 aka Justin Swarens

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 1h10m

Yield 6

Number Of Ingredients 12

1 pound ground beef
1 medium onion, chopped
1 teaspoon red pepper flakes
1 tablespoon ground cumin
2 (10.75 ounce) cans condensed tomato soup
2 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can crushed tomatoes
5 tablespoons chili powder
1 teaspoon ground black pepper
1 teaspoon salt
2 (15.5 ounce) cans pinto beans, drained
cayenne pepper to taste

Steps:

  • Crumble the ground beef into a soup pot over medium-high heat. Cook and stir until evenly browned. Drain off most of the grease. Add onion, red pepper flakes, and half of the cumin; cook and stir until onion is tender.
  • Pour in the tomato soup, chicken broth, and crushed tomatoes. Season with chili powder, salt and pepper. Simmer for 30 minutes. Pour in the beans, and season with remaining cumin and cayenne pepper; simmer for another 30 minutes. Now enjoy.

Nutrition Facts : Calories 385.2 calories, Carbohydrate 46.9 g, Cholesterol 46 mg, Fat 13.3 g, Fiber 11.4 g, Protein 23.9 g, SaturatedFat 4.3 g, Sodium 1584.6 mg, Sugar 9.1 g

HOOSIER CHILI



Hoosier Chili image

This chili is a little sweeter than other recipes I've tasted, but I like it that way. It reminds me of the chili my mom used to make. -Jeanne Boberg, Muncie, Indiana

Provided by Taste of Home

Categories     Lunch

Time 1h50m

Yield 12 servings (about 4-1/2 quarts).

Number Of Ingredients 14

2 pounds lean ground beef (90% lean)
2 cups chopped onion
3/4 cup chopped celery
1/2 cup chopped green pepper
3 garlic cloves, minced
1 teaspoon salt, optional
1/4 teaspoon pepper
1 tablespoon brown sugar
3 tablespoons chili powder
2 cans (14-1/2 ounces each) stewed tomatoes
1 can (46 ounces) tomato juice
1 can (10-1/2 ounces) beef broth
1/2 cup uncooked elbow macaroni
1 can (15 ounces) kidney beans, rinsed and drained

Steps:

  • In a Dutch oven or soup kettle, brown beef until no longer pink, breaking it into crumbles. Add onion, celery, green pepper and garlic. Continue cooking until vegetables are tender. Add all remaining ingredients except last 2; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours, adding macaroni during last half hour of cooking time. Stir in the beans and heat through.

Nutrition Facts : Calories 230 calories, Fat 7g fat (3g saturated fat), Cholesterol 48mg cholesterol, Sodium 268mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 5g fiber), Protein 20g protein. Diabetic Exchanges

INDIAN STYLE CHILI



Indian Style Chili image

This recipe was given to me by Donata my friend in New Mexico, who gave this recipe to me when I lived there in the 60's. It is a very spicy but tasty chili. I hope you like it as much as she does, me, not so much as I don't like spicy that much(don't tell her though). I tone it down quite a bit when I make it for me...but you...

Provided by Pat Duran

Categories     Cream Soups

Time 1h55m

Number Of Ingredients 18

2 Tbsp bacon grease
1 large sweet onion, diced
4 Tbsp minced garlic
1 lb ground pork
1 lb ground beef
28 oz can crushed tomatoes
28 oz can diced tomatoes, with basil
12 oz jar salsa, you choose the heat
15 oz black beans,undrained
2 can(s) (15 oz. each) hominy, drained
2 can(s) (15 oz. each) dark red kidney beans, undrained
1 c solid pumpkin puree
1 small can creamed corn
2/3 c creamy peanut butter
1 pkg chili seasoning ( i use mccormick's), your choose the heat
1 medium each of bell peppers ,red, green and yellow, diced
1 c frozen corn kernels
salt and pepper to taste

Steps:

  • 1. In a very large soup pot add the bacon grease and cook the onions and garlic, until onions are translucent. Add pork and beef; cook and scramble until browned and cooked through,Remove from heat ; drain excess grease, over a metal strainer.
  • 2. Return mixture to pot and burner. Cook over medium high heat and add remaining ingredients, except the peppers and whole corn. Bring to a boil, then reduce heat to low and simmer for 45 minutes. Add the peppers and the whole corn and simmer for about 30-45 minutes; or until as thick as you like it. Makes about 16 servings . This chili freezes well.

INDIANA CHILI



Indiana Chili image

This is my Mom's recipe. In Indiana we put pasta in our chili. Some call it chili soup. Good with crackers broken up in it or shredded cheese. You can freeze this also.

Provided by Rhonda O

Categories     Other Main Dishes

Time 2h15m

Number Of Ingredients 10

1 1/2 lbs. ground chuck
1 large onion chopped
2 15 oz. cans chili beans
2 15 oz. cans tomato sauce
4 15 oz. cans of water
1 packet dry chili spice
1/3 rd package bloemers chili spice
2 tsp. chili powder
2 tsp. sugar, salt, pepper,red pepper flakes
1 8 oz. box spaghetti or any pasta of you prefer.

Steps:

  • 1. Brown ground chuck with onion, salt and pepper. Drain.
  • 2. In a large pot place chili beans, tomato sauce, and water.
  • 3. Add Chili powder, sugar, Bloemers spice, Red Pepper Flakes. You can add more salt and pepper at this point.
  • 4. Stir, Start to boil. Add ground chuck. Let simmer for 1 hour to 1 1/2 hour.
  • 5. Cook spaghetti 3/4 of the box. Drain and add to cold water. After chili has finished cooking time add the amount of spaghetti to your liking.

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