How To make Hoosier Chili
2 lbs. extra-lean ground beef
2 cups chopped onion
3/4 cup chopped celery
1/2 cup chopped green bell pepper
3 cloves garlic-minced
1 tsp. salt
1/4 tsp. black pepper
1 Tbsp. brown sugar
3 Tbsp. chili powder (or to taste)
2 16-oz. cans stewed tomatoes
1 46-oz. can tomato or V8 juice
1 can beef broth
1/2 cup uncooked elbow macaroni
1 15-oz. can kidney beans, rinsed and drained
In a large Dutch oven or soup kettle, brown beef until no longer pink. Add onions, celery, peppers, and garlic. Continue cooking until vegetables are tender. Add all remaining ingredients except macaroni and beans. 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 beans and heat through. (makes about 4 1/2 quarts)
How To make Hoosier Chili's Videos
Christmas-Hickey Chili Cook Off 2021 | Hoosier Daddy
An annual tradition lives on as we celebrate my favorite time of the year with the 13th Annual Christmas-Hickey Chili Cook Off!
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LBEB Kitchen: World's Greatest Chili-LiftBigEatBig.com
Tonight in the LBEB Kitchen, I am making chili. I am extremely proud of my chili, and would gladly go toe-to-toe with someone else's recipe. I start with beef short rib meat, and grind it down to a chili grind. Then, I lightly toast my spices on the stovetop, to really unlock their flavors before going in the chili. I find that cooking some of the ingredients separately really let's all of the different aspects of the flavors present themselves as loudly as possible. I also cook my meat and drain the fat, so I'm not left with greasy chili. Check the ingredients below, and follow the directions in the video:
Ingredients:
3lbs short rib meat, ground (or any meat you like)
2 onions
1 bunch of green chives
2 poblano peppers
2 tomatillos
1 habanero pepper
1 can chipotle chilis in adobo sauce (drain adobo sauce)
2x 28oz cans of diced tomatoes
2 cans black beans, liquid drained
2 tbsp tomato paste
2 tbsp ancho chili powder
1 tbsp cumin
1/2 tsp cinnamon
1 tbsp coriander
1 tbsp paprika
1 tsp salt
1 tsp black pepper
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Our supps:
Pork Tenderloin with Coffee Chili Rub
Cocoa, chili, and coffee make a dynamite rub for pork tenderloin. This could become your new favorite!
Copycat Wendy’s Chili Recipe
Cold weather has returned and so has my craving for Wendy’s Chili. I don’t need to mention how expensive even fast food restaurants have gotten. So I was excited when I found a copycat Wendy’s Chili. Watch the video to the end to see how good it really is. And to see a simple way to do a No Tears diced onion.
Let me know what you think in the comments!
This is the full recipe. I made a half recipe in the video. It was way more than 6 servings.
Wendy’s Chili (copycat)
2 lbs ground beef 85/15
29 ounces canned tomato sauce
29 ounces canned kidney beans not drained
29 ounces canned pinto beans not drained
28 ounces canned tomatoes chopped (not drained)
1 yellow onion diced
1 diced jalapeno de-seeded and de-veined
2 stalks celery chopped
1 green bell pepper chopped
1 tablespoon cumin powder
1/4 cup chili powder
1 teaspoon black pepper
2 teaspoons salt
1 cup water
1 Tbsp butter
Instructions
In a heavy bottomed stockpot brown the ground beef.
Drain the fat.
Add in the rest of the ingredients (except the butter) and bring to a boil.
Lower to a simmer and cook uncovered (please keep at a simmer level) for 2 hours stirring occasionally.
Add in the butter and stir until fully melted and incorporated.
Serve.
NOTE: I used a crock pot. I softened the onions in a touch of olive oil, then added the other ingredients. I added the meat with about 1 hour to go since it was already cooked.