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Hoosier Chili

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."

Rate/Review | Read Reviews (15)

Prep Time:
20 Min

Cook Time:
1 Hr 30 Min

Ready In:
1 Hr 50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

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

Directions

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.

Footnotes

Nutrition Facts: One serving (without additional salt and using sodium-free tomatoes, tomato juice and broth) equals 255 calories, 13 g fat (0 saturated fat), 45 mg cholesterol, 68 mg sodium, 23 g carbohydrate, 0 fiber, 18 g protein. Diabetic Exchanges: 2 meat, 1-1/2 vegetable, 1 starch.