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Hoosier Chili

Total Time

Prep: 20 min. Cook: 1-1/2 hours


12 servings (about 4-1/2 quarts)

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
Hoosier Chili Recipe photo by Taste of Home


  • 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


  1. 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

1 cup: 230 calories, 7g fat (3g saturated fat), 48mg cholesterol, 268mg sodium, 23g carbohydrate (11g sugars, 5g fiber), 20g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch.

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