Moms Hoosier Chili Recipes
MOM'S CHILI
This healthy basic beef chili recipe is well worth doubling so you can throw a batch in the freezer. Serve topped with diced red onion, sliced scallions, shredded cheese and your favorite hot sauce.
Provided by Robb Walsh
Categories Healthy Gluten-Free Chili Recipes
Time 2h15m
Number Of Ingredients 16
Steps:
- Heat oil in a large pot over medium-high heat. Add onions, peppers and garlic and cook, stirring frequently, until tender, about 15 minutes. Add beef and cook, breaking it up with a spoon, until no longer pink, 7 to 8 minutes. Add water, tomatoes and their juice, tomato paste, bay leaves, chili powder, cumin, vinegar, salt, pepper and cayenne; stir well to combine. Cover and simmer over low heat for 1 hour.
- Stir in beans and cook, uncovered, for 30 minutes more. Remove bay leaves before serving.
Nutrition Facts : Calories 303.4 calories, Carbohydrate 22.8 g, Cholesterol 71.8 mg, Fat 12.5 g, Fiber 7.8 g, Protein 26.7 g, SaturatedFat 4.1 g, Sodium 673.8 mg, Sugar 7.4 g
HOOSIER CHILI
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
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
MOM'S HOOSIER CHILI
Generations of Hoosier schoolchildren have grown up with this mild chili, which stars Indiana's spectacular home-grown, home-canned tomatoes (including listed brands) rather than fatty beef or sweaty spice. Hot peppers are not native to this snowy state and many residents are still wary of hotness, though tastes are changing; adjust heat to your preference. This economical country dish, extended with pasta to feed however many show up for supper, is an update of my mother's recipe. Even adults who deny this concoction has any claim to the vaunted name of chili love it as a hearty soup-and laughingly argue about what "real chili" is, as they lick their bowls clean like Hoosiers.
Provided by Josh Indiana
Categories Beans
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In large kettle or dutch oven, brown meat, add onions, bell pepper and celery; drain fat and rinse with cold water. Return to kettle, add juice, chopped tomatoes, garlic salt, Worcestershire and chili powder; bring to boil. Reduce heat, cover and simmer 1 hr, stirring occasionally. Remove lid, toss in pasta and cook until tender. Add beans, heat through. Ladle into bowls, top with cheese if desired and pass hot sauce.
Nutrition Facts : Calories 236.6, Fat 9.1, SaturatedFat 3.4, Cholesterol 38.6, Sodium 357.4, Carbohydrate 22.9, Fiber 6.4, Sugar 6, Protein 17.2
MOM'S EASY CHILI
This chili goes together fairly quickly--it only simmers for about 45 minutes to an hour, instead of for several hours like some chili recipes. It makes a good weeknight dinner; I love it best with cornbread, although biscuits are nice, too. Usually by the time the cornbread or biscuits are done, so is the chili.
Provided by Halcyon Eve
Categories Beans
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in saute pan or deep skillet and brown beef. Drain any extra fat. Add garlic and cook 1-2 minutes longer.
- Add onion and celery and saute 3-4 minutes or until onions are just tender.
- Add beans (with liquid from one can), one can of tomato sauce, chili powder, and bay leaf and stir to combine. If not saucy enough or not tomatoey enough, add another can of tomato sauce.
- Bring just to a simmer, reduce heat, and simmer down, stirring occasionally, to desired thickness (about 45 minutes to an hour, depending on how thick you like it).
- Serve hot, garnished with cheese and sour cream as desired.
Nutrition Facts : Calories 378.6, Fat 9.7, SaturatedFat 2.2, Cholesterol 46.8, Sodium 880.5, Carbohydrate 43.9, Fiber 14, Sugar 7.8, Protein 31.3
JUSTIN'S HOOSIER DADDY CHILI
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
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
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.
Provided by Allrecipes Member
Time 1h50m
Yield 12
Number Of Ingredients 14
Steps:
- In a large Dutch oven or soup kettle, brown beef until no longer pink. Add onion, celery, green pepper and garlic. Continue cooking until vegetables are tender. Add all remaining ingredients except last two; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours, adding macaroni for last half hour of cooking time. Stir in the beans and heat through.
Nutrition Facts : Calories 287.2 calories, Carbohydrate 23.3 g, Cholesterol 52.2 mg, Fat 13.7 g, Fiber 4.8 g, Protein 19.1 g, SaturatedFat 5.3 g, Sodium 850.3 mg, Sugar 9.2 g
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