Entree: United States – Indiana (Midwestern United States) – Hoosier Chili

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 20 min

Additional 10 min

Total 1 hr 50 min

Ingredients

- 1 lb (454 g) ground beef
- 1 lb (454 g) ground pork
- 4 oz (115 g) thick-cut bacon, chopped (optional)
- 2 tbsp (30 ml) vegetable oil, divided
- 1 large yellow onion, chopped
- 1 green bell pepper, seeded and chopped
- 3 cloves garlic, minced
- 3 tbsp (45 ml) chili powder
- 1 tbsp (15 ml) ground cumin
- 1 tsp (5 ml) smoked paprika
- 1 tsp (5 ml) dried oregano
- 1 tbsp (15 ml) brown sugar, packed
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) apple cider vinegar
- 1 (15 oz / 425 g) can tomato sauce
- 1 (14.5 oz / 411 g) can diced tomatoes, undrained
- 2 cups (480 ml) beef broth
- 1 (15 oz / 425 g) can kidney beans, rinsed and drained
- 1 (15 oz / 425 g) can pinto beans, rinsed and drained
- 1 tsp (5 ml) kosher salt, plus more to taste
- 1/2 tsp (2.5 ml) black pepper, plus more to taste
- 2 tbsp (30 ml) tomato paste (optional, for extra thickness and depth)
- 2 tbsp (30 ml) chopped fresh parsley or green onion, for garnish
- 1 cup (100 g) shredded sharp cheddar, for serving (optional)

Instructions

Short Description:
A hearty Midwestern chili combining ground beef and pork with a generous balance of beans, tomatoes, and warming spices for a comforting main-course bowl. Thick, savory, and modestly spiced, it is designed to feed a family and hold up to toppings like cheddar and onions.

Regional Notes:
This Hoosier Chili reflects Indiana tradition by using a roughly equal mix of beef and pork and including multiple beans for texture and heartiness. Compared with spicier southwestern variants, it favors a milder, savory profile and a thicker, stew-like consistency typical of Midwestern comfort food.

1. In a large Dutch oven or heavy-bottomed pot over medium-high heat, add 1 tbsp (15 ml) oil and the chopped bacon (if using). Cook until bacon is crisp and fat is rendered, 4–6 minutes; remove bacon with a slotted spoon and set aside, leaving fat in the pot.
2. Add the ground beef and ground pork to the pot. Brown, breaking up with a spoon, until no pink remains, about 8–10 minutes. Use a spoon to transfer excess fat to a heatproof container, leaving about 2 tbsp (30 ml) fat in the pot for flavor (add more oil if needed).
3. Add remaining 1 tbsp (15 ml) oil, then the chopped onion and bell pepper. Sauté until softened, about 5–7 minutes. Stir in the minced garlic and cook 30 seconds until fragrant.
4. Sprinkle in the chili powder, cumin, smoked paprika, oregano, brown sugar, salt, and pepper. Stir continuously for 1 minute to toast the spices and coat the meat-and-vegetable mixture.
5. Stir in Worcestershire sauce, apple cider vinegar, tomato paste (if using), tomato sauce, diced tomatoes with their juices, and beef broth. Scrape the bottom of the pot to deglaze and lift any browned bits.
6. Bring the mixture to a gentle boil, then reduce heat to low and simmer, uncovered, for 20 minutes to meld flavors and reduce slightly.
7. Add the drained kidney and pinto beans and the reserved cooked bacon (if used). Continue to simmer, uncovered, 15–25 minutes more, stirring occasionally, until the chili reaches the desired thickness. Taste and adjust seasoning with additional salt, pepper, or a pinch more brown sugar if needed.
8. For best texture and flavor, remove from heat and let the chili rest 10 minutes before serving to thicken further. Rewarm gently if necessary.
9. Serve hot in bowls topped with shredded cheddar and chopped parsley or green onion if desired. Hoosier Chili is traditionally enjoyed with buttered bread or cornbread, or alongside crackers or steamed rice for a starch component.