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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 minutes minutes
Cook Time 1 hour hour 45 minutes minutes
Servings 8
Calories 1557 kcal
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. 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.
Calories: 1557 kcal | Carbohydrates: 255 g | Protein: 83 g | Fat: 29 g | Saturated Fat: 8 g | Trans Fat: 1 g | Cholesterol: 60 mg | Sodium: 14198 mg | Potassium: 9177 mg | Fiber: 61 g | Sugar: 111 g | Vitamin A: 6514 IU | Vitamin C: 118 mg | Calcium: 501 mg | Iron: 34 mg