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
Hoosier Chili
Prep Time
20 min
Cook Time
1 hour 30 min
Yield
12 servings (3 quarts)
Ingredients
- 2 pounds lean ground beef (90% lean)
- 2 cups chopped onions
- 3/4 cup chopped celery
- 1/2 cup chopped green pepper
- 3 garlic cloves, minced
- 1/2 teaspoon salt
- 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) condensed beef broth, undiluted
- 1/2 cup uncooked elbow macaroni
- 1 can (15 ounces) kidney beans, rinsed and drained
Directions
- In a Dutch oven, brown beef until no longer pink, breaking it into crumbles. Add onion, celery, green pepper and garlic. Continue cooking until vegetables are tender.
- Add the next 7 ingredients; 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: 227 calories, 7g fat (3g saturated fat), 47mg cholesterol, 866mg sodium, 23g carbohydrate (10g sugars, 4g fiber), 20g protein.
Loading Popular in the Community
Loading Reviews
