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Hoosier Chili

 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
12 ServingsPrep: 20 min. Cook: 1-1/2 hours

Ingredients

  • 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

Directions

  • In a 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. Yield: 12 servings (about 4-1/2 quarts).
Nutritional Facts: 1 cup (prepared with no-salt-added tomatoes,

2 of 2

Hoosier Chili (continued)

Nutritional Facts: reduced-sodium tomato juice and broth; prepared without added salt) equals 230 calories, 7 g fat (3 g saturated fat), 48 mg cholesterol, 268 mg sodium, 23 g carbohydrate, 5 g fiber, 20 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch.