Indiana Style Chili Food

INDIANA STYLE CHILI

Steps:

• Brown ground beef in large pot. drain. Return to pot. Add chili beans, rotel tomatoes and chili's, and chili powder to taste. Simmer for 10 minutes. Add tomato juice to desired consistency. Simmer for approximately 15 minutes.

INDIAN STYLE CHILI

Steps:

• 1. In a very large soup pot add the bacon grease and cook the onions and garlic, until onions are translucent. Add pork and beef; cook and scramble until browned and cooked through,Remove from heat ; drain excess grease, over a metal strainer.
• 2. Return mixture to pot and burner. Cook over medium high heat and add remaining ingredients, except the peppers and whole corn. Bring to a boil, then reduce heat to low and simmer for 45 minutes. Add the peppers and the whole corn and simmer for about 30-45 minutes; or until as thick as you like it. Makes about 16 servings . This chili freezes well.

HOOSIER CHILI

Steps:

• In a Dutch oven or soup kettle, brown beef until no longer pink, breaking it into crumbles. Add onion, celery, green pepper and garlic. Continue cooking until vegetables are tender. Add all remaining ingredients except last 2; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours, adding macaroni during last half hour of cooking time. Stir in the beans and heat through.

MOM'S HOOSIER CHILI

Steps:

• 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.

INDIANA CHILI

Steps:

• 1. Brown ground chuck with onion, salt and pepper. Drain.
• 2. In a large pot place chili beans, tomato sauce, and water.
• 3. Add Chili powder, sugar, Bloemers spice, Red Pepper Flakes. You can add more salt and pepper at this point.
• 4. Stir, Start to boil. Add ground chuck. Let simmer for 1 hour to 1 1/2 hour.
• 5. Cook spaghetti 3/4 of the box. Drain and add to cold water. After chili has finished cooking time add the amount of spaghetti to your liking.

KIDNEY BEAN CHILI, INDIAN STYLE (RAJMA IN MASALA)

Steps:

• Wash the kidney beans well and soak in water overnight.
• Next morning, steam them until tender; or cook in a large pot of water for about an hour or until tender.
• Remove 1/2 cup of cooked beans, crush coarsely and keep aside.
• Grind 1 onion, ginger, coriander seeds, chili peppers, cumin, turmeric, peppercorns, and cinnamon to a very fine paste.
• Heat ghee in a large saucepan over medium-high heat.
• Add the chopped onions and saute until golden brown.
• Add the ground paste and saute, sprinkling water occasionally, until the ghee starts separating from the paste.
• Add the cooked beans (not the crushed beans), stir for a while and add salt and dried mango powder.
• Pour 3 cups of water and add the crushed beans.
• Mix well and bring to a boil, twice.
• Serve hot over steamed rice, chappatis, or whole-wheat tortillas.

INDIANA-STYLE CORN DOGS

Steps:

• In a bowl, whisk the first 8 ingredients. Whisk in egg and milk just until blended. Transfer batter to a tall drinking glass., In an electric skillet or deep-fat fryer, heat oil to 375°. Insert skewers into hot dogs. Dip hot dogs into batter; allow excess batter to drip off. Fry corn dogs, a few at a time, 2-3 minutes or until golden brown, turning occasionally. Drain on paper towels. Serve immediately.