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Hoosier Chili Recipe

Hoosier Chili Recipe

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
TOTAL TIME: Prep: 20 min. Cook: 1-1/2 hours YIELD:12 servings

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

  • 1. 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, 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.