Indiana Chili

You can make this Indiana chili Cincinnati-ish by adding a pinch of cinnamon. That was another twist that was new to me when I moved here. Adding cinnamon to a chili is another thing that has grown on me.

Course Main

Cuisine American

Keyword chili

Prep Time 15

Cook Time 1 45

Servings

Calories 1557kcal

Equipment

Ingredients

1 ½ pounds ground beef
kosher salt to taste
freshly ground black pepper to taste
1 large onion chopped
2 15 ounce cans chili beans undrained
2 15 ounce cans tomato sauce
60 ounces water beef broth can be substituted
1 packet chili seasoning mix or more!
2 teaspoons chili powder
2 teaspoons sugar
dried red pepper flakes to taste
8 ounces spaghetti or your favorite pasta

Instructions

Season the ground beef with salt and pepper.
Brown in a large pot or Dutch oven.
Add the onion and cook until just softened.
Drain and remove to a bowl.
Add the beans, tomato sauce and 4 cans of water to the large pot or Dutch oven.
Add the chili seasoning, chili powder, sugar, and pepper flakes.
Stir and season with salt and pepper to taste.
Bring to a boil.
Add the browned ground beef and onion. Stir.
Bring to a slow boil and let simmer 1 to 1 1/2 hours.
Meanwhile, cook the pasta to al dente (generally 2 minutes less than the time stated on the box). Drain.
Once the chili is done stir in the pasta and serve.

Notes

Serve with your favorite chili toppings.

Nutrition