Hoosier Chili
Submitted by joandelsmom
Hoosier chili is Indiana-style chili with ground beef, kidney beans, stewed tomatoes, and elbow macaroni simmered in a tomato juice and beef stock base. Thick, hearty, and feeds a crowd.
Indiana folks know their chili, and this Hoosier version is the Midwest potluck classic that puts macaroni right in the pot. Not on the side, not served over. In the pot, simmering for the last 30 minutes so the noodles soak up all that beefy, tomatoey broth.
Two pounds of extra lean ground beef get browned first, then onions, celery, green peppers, and garlic cook down until soft. Stewed tomatoes, a big pour of tomato juice, beef stock, and a generous hit of chili powder build a base that simmers for an hour and a half. The brown sugar is a Midwest move. Just a tablespoon rounds out the acidity from all those tomatoes.
Kidney beans go in at the very end, just long enough to heat through. They keep their shape and don’t turn mushy.
Kitchen Tips
- Brown the beef in batches if your Dutch oven isn’t big enough. Crowded meat steams instead of browning, and you lose that caramelized flavor.
- Add the macaroni dry, straight into the simmering chili. It cooks in the broth and thickens the whole pot as it absorbs liquid.
- Start with three tablespoons of chili powder and taste after 30 minutes. You can always add more.
- This chili gets better overnight. The flavors meld and the macaroni softens further into the broth.
Variations
- Add a can of drained pinto beans alongside the kidney beans for a two-bean version.
- Stir in a tablespoon of cocoa powder for a darker, richer chili with more depth.
- Top with shredded cheddar, sour cream, and crushed saltine crackers for the full Indiana experience.
Ingredients
Directions
In a large Dutch oven or soup kettle, brown beef until no longer pink.
Add onions, celery, peppers, and garlic.
Continue cooking until vegetables are tender.
Add all remaining ingredients except macaroni and beans.
Bring to a boil. Reduce heat, cover, and simmer for 1½ hours, adding macaroni for last half hour of cooking time.
Stir in beans and heat through.
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