Hoosier Chili
Warm, hearty, and packed with bold flavors, Hoosier Chili is the ultimate comfort food that brings the rich traditions of Midwestern cooking to your table. This one-pot wonder combines savory ground beef, tender beans, and a robust blend of spices like chili powder, cumin, and paprika, all simmered in a flavorful tomato base enriched with beef broth. Sautéed onions, green bell peppers, and garlic add a fresh, aromatic depth, while optional cayenne pepper gives it just a hint of heat. Ready in under an hour, this easy-to-make chili is perfect for weeknight dinners or game day gatherings. Serve it piping hot with classic toppings like shredded cheddar, sour cream, and green onions, or pair it with crackers or cornbread for an extra dose of Midwestern charm. Bursting with flavor and satisfying enough to warm up even the chilliest of days, Hoosier Chili is a must-try recipe for any chili lover!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic, minced
- 28 ounces canned diced tomatoes, with juices
- 15 ounces tomato sauce
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned pinto beans, drained and rinsed
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.25 teaspoon ground cayenne pepper (optional, for heat)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon vegetable oil
Instructions
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
Add the diced onion and green bell pepper to the pot. Sauté for 5 minutes, stirring frequently, until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Push the vegetables to one side of the pot and add the ground beef to the empty side. Break it apart using a wooden spoon and cook until browned, about 7-8 minutes. Mix the beef with the vegetables once fully cooked.
Stir in the chili powder, ground cumin, paprika, oregano, cayenne pepper (if using), salt, and black pepper. Cook for 2 minutes, allowing the spices to bloom.
Pour in the canned diced tomatoes (with their juices), tomato sauce, and beef broth. Stir to combine.
Add the drained and rinsed kidney beans and pinto beans to the pot. Stir again.
Bring the chili to a slight boil, then reduce the heat to low. Let it simmer uncovered for 30 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasoning with additional salt or pepper if needed.
Serve hot with your favorite toppings such as shredded cheddar cheese, sour cream, green onions, or crackers. Enjoy!
Nutrition Facts
Calories |
2268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.1 g | 137% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 6930 mg | 301% | |
| Total Carbohydrate | 212.3 g | 77% | |
| Dietary Fiber | 64.5 g | 230% | |
| Total Sugars | 45.8 g | ||
| Protein | 137.6 g | 275% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 621 mg | 48% | |
| Iron | 32.1 mg | 178% | |
| Potassium | 5630 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
