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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
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Generations of Hoosier schoolchildren have grown up with this mild chili, which stars Indiana's spectacular home-grown, home-canned tomatoes (including listed brands) rather than fatty beef or sweaty spice. Hot peppers are not native to this snowy state and many residents are still wary of hotness, though tastes are changing; adjust heat to your preference. This economical country dish, extended with pasta to feed however many show up for supper, is an update of my mother's recipe. Even adults who deny this concoction has any claim to the vaunted name of chili love it as a hearty soup—and laughingly argue about what real chili is, as they lick their bowls clean like Hoosiers. Ingredients:
1 lb ground beef |
1 large onion, coarsely chopped |
1 bell pepper, chopped |
2 celery ribs, sliced, leaves included |
1 quart tomato juice (home-canned, stokely's or red gold) |
28 ounces whole canned tomatoes, cored and coarsely chopped (home-canned or as above) |
1 teaspoon garlic salt |
1/4 teaspoon pepper, fresh-ground |
1 tablespoon worcestershire sauce |
2 -3 teaspoons chili powder |
1 lb dark red kidney beans, drained (stokely's or red gold) |
4 ounces spaghetti, broken (optional) |
4 ounces shredded cheddar cheese (optional) |
hot sauce |
Directions:
1. In large kettle or dutch oven, brown meat, add onions, bell pepper and celery; drain fat and rinse with cold water. Return to kettle, add juice, chopped tomatoes, garlic salt, Worcestershire and chili powder; bring to boil. Reduce heat, cover and simmer 1 hr, stirring occasionally. Remove lid, toss in pasta and cook until tender. Add beans, heat through. Ladle into bowls, top with cheese if desired and pass hot sauce.
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