Hoosier Chili

Recipe By: Jeanne Boberg   Photo By: Jeanne Boberg
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.
  • Prep: 20 Minutes
  • |
  • Cook: 1 hour 30 Minutes
  • |
  • Total: 1 hour 50 Minutes
  • 2 pounds extra-lean ground beef
  • 2 cups chopped onion
  • 3/4 cup chopped celery
  • 1/2 cup chopped green pepper
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon brown sugar
  • 3 tablespoons chili powder
  • 2 (16 ounce) cans stewed tomatoes
  • 1 (46 ounce) can tomato juice
  • 1 (10.5 ounce) can beef broth
  • 1/2 cup uncooked elbow macaroni
  • 1 (15 ounce) can kidney beans, rinsed and drained
  1. In a large 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.
Nutrition Information
Reviewed By: Jamie
use more pasta
Reviewed By: TrinityLives
We have been making this recipe for a couple years now.. the family and friends LOVE IT!!! Great winter time food :)
Reviewed By: hungry1
Loved this recipe. I left out the green pepper and garlic just because I didn't have any. I also cut down on the chili powder...just because my husband doesn't like it. Will use this recipe again. Thanks!