Indiana 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

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.

INDIAN SUMMER TURKEY CHILI



Indian Summer Turkey Chili image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 8 to10 servings.

Number Of Ingredients 29

3 tablespoons extra-virgin olive oil, 2 turns of the pan
2 1/2 pounds ground turkey (85 percent lean) or ground turkey breast (99 percent lean), 2 packages
4 tablespoons dark chili powder, 2 palm fulls
2 tablespoons grill seasoning blend, any brand, 1 palm full
1 tablespoon cumin, 1/2 palm full
2 tablespoons Worcestershire sauce
1 to 3 tablespoons hot sauce, medium to extra-spicy
1 large onion, quartered
2 large peppers, any color combination, red, green, purple, yellow or orange, chopped
1/2 bottle beer (the alcohol cooks out), about 1 cup
1 (14-ounce) can tomato sauce
1/2 cup smoky barbecue sauce
2 cups corn kernels, optional
Choose from any or all of the following for dipping and scooping into your chili:
Pretzel Rods
Yellow, Red or Blue Corn Tortilla Chips, any flavor
Black Bean Tortilla Chips
Polenta Chips, Plain or Guacamole flavor
Pita Chips, Plain or Spicy flavors
Yukon Gold, Red Bliss or Blue Potato Chips, any flavor
Choose from any or all of the following for topping your chili:
Shredded Cheeses: smoked white sharp cheddar, such as Cabot brand, pepper jack, chipotle Cheddar, 5 peppercorn Cheddar, Monterey jack
Sliced canned jalapenos, drained
Salsas
Sour cream
Chopped raw onion
Chopped green olives and pimentos
Chopped cilantro leaves
Diced tomatoes

Steps:

  • Heat a pot over medium to medium high heat. Add extra-virgin olive oil, 3 turns of the pan, and the turkey meat. Season the meat with: chili powder, grill seasoning, cumin, Worcestershire and hot sauce. Break up the meat with the back of a wooden spoon into small crumbles.
  • Chop the onion, reserving 1/4 of it for topping the chili. Brown meat 5 minutes, then add onions and chopped bell peppers and cook 10 minutes more. Add beer and deglaze the pan, scraping up the drippings and cooking off the alcohol. Add tomato sauce and barbecue sauce and bring to a bubble. It using corn kernels add them now. Let chili simmer 10 minutes. Adjust seasonings and heat level to your taste. Remove from heat and serve.
  • Tidbit:
  • To make a double batch, heat 2 pots and make 1 batch in each pot, rather than using 1 massive pot that is hard to control.
  • Choose from any or all of the following for dipping and scooping into your chili:
  • All of the above can be found on either snack aisle or natural foods snack section in your market.
  • Choose from any or all of the following for topping your chili:
  • Defrosted frozen corn or leftover corn on the cob, scraped from cob

INDIANA STYLE CHILI



Indiana Style Chili image

Make this midwest classic chili.

Provided by Stephanie Manley

Categories     Soup

Time 35m

Number Of Ingredients 8

1 pound ground beef
2 tablespoons chili
20 ounces Rotel tomatoes and green chili's
16 ounces chili beans
16 ounces Campbell's tomato juice
2 cups shredded cheddar cheese
8 ounces Frito chips
1/2 cup sour cream (optional)

Steps:

  • Brown ground beef in large pot. drain. Return to pot. Add chili beans, rotel tomatoes and chili's, and chili powder to taste. Simmer for 10 minutes. Add tomato juice to desired consistency. Simmer for approximately 15 minutes.

Nutrition Facts : Calories 680 kcal, Carbohydrate 45 g, Protein 30 g, Fat 43 g, SaturatedFat 17 g, Cholesterol 103 mg, Sodium 1071 mg, Fiber 6 g, Sugar 10 g, ServingSize 1 serving

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

EASY CHILI MAGIC INDIANA CHILI RECIPE - (2.9/5)



Easy Chili Magic Indiana Chili Recipe - (2.9/5) image

Provided by TFerg

Number Of Ingredients 12

1 Pound Lean Ground Beef
1 Cup Chopped Onion
1 Can Chili Magic Chili Starter-Mild (or your favorite flavor)
14.5 oz. Can Diced Tomatoes
1 tsp. cumin
1 tsp. cayenne pepper
1 tsp. white pepper
1/2 tsp. Splenda (one small packet)
1/2 Pound elbow macaroni - cooked al dente
Chili Cheese Fritos
Shredded American cheese for topping
Sour Cream for topping

Steps:

  • Brown the lean ground beef. Add onions and heat until translucent. Add tomatoes, Chili Magic and spices. Mix in Elbow Macaroni. Serve warm. This works well if you have bowls of the Frito's, Shredded Cheese, Sour Cream and Chili allowing your guest to add what they like! My way...Frito's in the bottom of the bowl topped by the Chili then Sour Cream. MMMMM

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.

INDIAN CHILI CHICKEN



Indian Chili Chicken image

A simple yet delicious Indian chicken dish taught to me by a good friend. Works best if you have a wok. Serve with steamed or sticky rice and your choice of naan. (Start cooking the rice when you start the first step.) You can add an extra presentation flair by slicing the peppers at an angle.

Provided by Into the Fire

Categories     Chicken Breast

Time 45m

Yield 6 plates, 6 serving(s)

Number Of Ingredients 11

vegetable oil
1 3/4 lbs chicken breast fillets
2 1/2 tablespoons hot chili powder (Laxmi extra hot)
7 tablespoons ginger-garlic paste
1/2 cup flour
1 red onion, sliced
6 jalapeno peppers, sliced (or 10 serrano peppers)
3 teaspoons soy sauce
0.5 (5 1/2 ounce) bottle sweet asian chicken chili sauce
2 pinches salt
1 bunch cilantro

Steps:

  • Add vegetable oil to a depth of 1-2 inches in a pot; heat on medium-high heat.
  • Cut chicken breast fillets into bite-sized pieces.
  • Combine chicken, chili powder, and five tbsp of ginger-garlic paste in a bowl.
  • Mix well while lightly covering mixture with the 1/2 cup of flour; chicken pieces should be fully covered with flour. Set aside.
  • Add about 1/4 cup of vegetable oil to the wok and heat on medium-high.
  • Add sliced onion, sliced peppers, and two tbsp of ginger-garlic paste to wok; stir occasionally ensuring the vegetables are coated in oil.
  • By now the oil in the pot should be heated (carefully test with a single drop of water). Gently submerge the chicken pieces, covering the bottom of the pot. Once bubbling settles down remove the pieces onto a plate with paper towels. Repeat until all the chicken is cooked. Be sure not to overcook the the chicken. Pat the remaining oil from the chicken with a paper towel.
  • The vegetables in the wok should be softened. Add the chicken, a few shots of soy sauce, sweet chili sauce, and salt. Mix well for a minute or two.
  • Serve with rice and naan and top with cilantro. Yumm!

MOM'S HOOSIER CHILI



Mom's Hoosier Chili image

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

1 lb ground beef
1 large onion, coarsely chopped
1 bell pepper, chopped
2 celery ribs, sliced, leaves included
1 quart tomato juice (home-canned, Stokely's or Red Gold)
28 ounces whole canned tomatoes, cored and coarsely chopped (home-canned or as above)
1 teaspoon garlic salt
1/4 teaspoon pepper, fresh-ground
1 tablespoon Worcestershire sauce
2 -3 teaspoons chili powder
1 lb dark red kidney beans, drained (Stokely's or Red Gold)
4 ounces spaghetti, broken (optional)
4 ounces shredded cheddar cheese (optional)
hot sauce

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

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