Hoosier Chili is a comforting Midwestern twist on the classic chili recipe, embodying the hearty flavors of Indiana home cooking. This version is thick and robust, with a base of ground beef, tomatoes, and beans, made even more flavorful with a balanced blend of spices. What sets Hoosier Chili apart is the addition of sweet corn and a touch of sugar, which adds a subtle sweetness that complements the smoky, savory depth of the dish. Perfect for game days, cold evenings, or any time you need a bowl of something filling and delicious.
Ingredients:
- 1 lb ground beef
- 1 onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 cup frozen or canned corn (drained, if canned)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup water or beef broth
- Shredded cheddar cheese, sour cream, and chopped green onions for garnish
Instructions:
- In a large pot, cook the ground beef over medium heat until browned, breaking it apart with a spoon as it cooks. Drain excess fat.
- Add the diced onion, green bell pepper, and garlic to the pot. Sauté for 4-5 minutes until softened and fragrant.
- Stir in the chili powder, cumin, paprika, sugar, salt, and black pepper, cooking for 1 minute to allow the spices to bloom.
- Add the kidney beans, diced tomatoes, tomato sauce, corn, and water or beef broth to the pot. Stir everything together until well combined.
- Bring the chili to a boil, then reduce the heat to low. Let it simmer uncovered for 30-40 minutes, stirring occasionally, until the chili thickens and the flavors meld together.
- Taste and adjust seasoning as needed.
- Serve hot with your favorite toppings, such as shredded cheddar cheese, sour cream, or chopped green onions.
This chili is even better the next day, making it a great make-ahead meal for busy weeks!
