Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

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 Nutrition

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.

Reviews

(1)
Most Helpful

With my parents' roots being Ft. Wayne and Collumbia City, IN, and your trying one of my recipes, I had to try this. Made as directed except I used soy sauce instead of worcestershire and pinto beans instead of kidney. I knew this would not compare to what we know as chili, (more like what my husband calls Cincinnati Chili Spaghetti), we think this is good. Served with cornbread. Thanks for sharing your recipe. Toni in Colorado

Toni in Colorado November 15, 2009

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a