Enjoy Indiana-style chili, a quick and easy Midwest chili with beans, which you can make in about 30 minutes. It is hearty and satisfying without being overly spicy, which makes it a great weeknight dinner when you want something warm and family-friendly in a hurry.
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Why this recipe works
Indiana-style chili is all about fast comfort and a loose, spoonable texture, and this recipe is built specifically for that. Browning the ground beef first creates a rich base, then chili beans add seasoned flavor and body without needing a long simmer. RO-TEL brings a consistent tomato-and-green-chile profile that gives the chili its signature zip while staying family-friendly. Tomato juice is the key to the classic “loose” Hoosier style and lets you easily control thickness, so you can keep it soupy for corn chips or simmer it a few extra minutes if you prefer it slightly thicker. Finally, the short cook time prevents the chili from drying out, keeping it warm, hearty, and ready in about 30 minutes.
Midwest chili with beans
You do not have to be a Hoosier to love this mild, easy chili recipe. Indiana chili is built for speed and convenience, using a pound of ground beef and a few shelf-stable pantry ingredients you can keep on hand. The result is a looser, soupier chili style that is perfect for piling onto corn chips and toppings.
Ingredients
What you need and why it matters
- Ground beef: The hearty base of this quick chili. Use a standard grind for the classic texture.
- Chili powder: Provides the main chili flavor without making it overly spicy. Start with less and add more to taste.
- RO-TEL diced tomatoes and green chilies: Adds tomato flavor, a mild pepper bite, and that familiar “Midwest chili” taste.
- Chili beans: Pinto beans in a seasoned chili sauce. This is a key flavor component, not the same as plain canned beans.
- Campbell’s tomato juice: Creates the looser, soupier consistency Indiana-style chili is known for. Adjust to your preferred thickness.
- Shredded cheddar cheese: A classic topping that adds richness and balances the tangy tomato base.
- Fritos corn chips: Adds crunch, salt, and the signature chili-and-chips serving style.
- Sour cream (optional): Cools and softens the spice and makes each bowl extra creamy.
Does it have to be RO-TEL brand tomatoes with green chillies?
I’m not going to tell you that you can’t use a different brand of tomatoes and green chilies in your chili, but if you want the authentic taste of Hoosier Chili, then you owe it to yourself to go for RO-TEL. Since the 1940s, RO-TEL has been the must-have secret ingredient for generations of chili cooks. Its unique seasonings and a little touch of cilantro make all the difference.
Extra Tips for Cooking and Serving Indiana Chili
- Don’t cook the chili for too long, or it may dry out. The best Indiana Chili is loose. So, once you add the tomato juice to the pot, cook just until the liquid begins to thicken slightly. Remember, the chili will tighten up further as it cools to serving temperature.
- Where are you going to put those corn chips? Corn chips can play two different, but equally delicious, roles in your chili. One option is to place a handful at the bottom of each serving bowl, then spoon the chili on top. The corn chips will soak up extra liquid and soften. The alternative is to place them on top, where they will remain crunchy and work as a nice contrast in textures.
- You can’t have too many toppings. Besides corn chips, shredded Cheddar cheese, and sour cream, thereare other fabulous toppings. Try diced avocado, diced raw onions, or salsa.
Storage and Reheating
Storage
- Refrigerator: Let the chili cool to room temperature, then store in an airtight container in the refrigerator for up to 4 days. Store corn chips, cheese, and sour cream separately so they stay fresh.
- Freezing: Indiana-style chili freezes well. Cool completely, portion into freezer-safe containers or bags, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
- Stovetop (best): Pour chili into a saucepan and warm over medium heat, stirring occasionally, until hot. If it thickens in the fridge, add a splash of tomato juice or water to loosen it back to the classic “loose” consistency.
- Microwave (quick): Place chili in a microwave-safe bowl, cover loosely, and heat in 45-second bursts, stirring after each burst until hot. Add a splash of tomato juice if needed.
- Food safety note: Reheat until steaming hot throughout before serving. Add toppings after reheating.
Love chili? Check out these recipes:
New Mexico Chili Verde
Best Ever Instant Pot Wendy’s Chili Copycat Recipe
Quick and Easy Chili
White Bean Chicken Chili
Chili Seasoning Recipe
Indiana Style Chili
Ingredients
- 1 pound ground beef
- 2 tablespoons chili powder
- 20 ounces Rotel tomatoes and green chili’s
- 16 ounces chili beans
- 16 ounces Campbell’s tomato juice
- 2 cups shredded cheddar cheese
- 8 ounces Frito chips
- 1/2 cup sour cream optional
Instructions
- Brown ground beef in a large pot. Drain, then return the beef to the pot.
- Add chili beans, diced tomatoes with green chilies, and chili powder to taste. Simmer for 10 minutes.
- Stir in tomato juice to reach your desired consistency.
- Simmer about 15 minutes.
- Serve with corn chips, shredded cheddar, and sour cream, if desired.
I have never had chili in Indiana that didn’t have macaroni in it. I do not put macaroni in mine but all my family and neighbors do. If you go to a chili dinner in town sponsored by Lions Club, American Legion or any organization they add macaroni to it.
I have lived in Indiana all my life and I am now 80. I have never heard of Indiana chili, nor have I ever seen “Indiana Chili” featured on any restaurant menu in any restaurant that I have eaten in. Indiana chili is whatever you make it, it is up to the person cooking it, as chili is all over the country. Some foods named have a special definition, i.e. Chicago Dogs ( I have eaten many of these ),
As far as chili over spaghetti is a Cincinnati invention, I think that is a myth. It is true that Cincinnati chili is often served over spaghetti and many believe that it was a Cincinnati restaurant invention I doubt. Who knows what cooks in Oklahoma or Montana were doing? My mother often cooked chili over spaghetti. She learned to cook from her grandmother who was deaf, and from West Virginia. I doubt my mother knew anything about Cincinnati chili.
Anyway, no big deal. You have a nice youtube channel. Good Luck.
You said 2 tablespoons chili. What does that mean? Later in the recipe you say chili powder????
Yes, I meant 2 tablespoons of chili powder.
Not much different than ‘Ohio’ chili! We just use kidney beans, no chili seasoning added. One thing I learned a couple of years ago – add a big can of pumpkin (just pumpkin, not mix for pies) So I guess that makes it a ‘NW Ohio’ recipe
The recipe calls for “chili beans”. Is that canned beans in a chili sauce like “Mrs. Grimes Chili Beans” or beans in no sauce that are usually used in the making of chili like red kidney beans?
Those are canned beans, listed as chili beans, they do have some sauce.
you never put beans in chilli ever
You certainly don’t if you are in texas.
I was born and raised in Indianapolis – your recipe is pretty close to my Mom’s which is the one I still use. Never tried it with Rotel tomatoes though as my hubby WILL NOT do spicy. My recipe is 1# ground beef, 1 onion chopped, 2 cloves garlic minced, 3 tablespoons chili powder, 1 can kidney beans, 1 can of another bean – usually black beans, but you could use another can of kidney beans or pintos, 1 can diced tomatoes and 1 can tomato sauce (all 15 ounce cans), pinch of sugar, oregano, salt, and pepper to taste – then let it simmer 1 hour. I actually have some in the fridge right now, leftovers from Wednesday night dinner. Now also being from the Midwest, we eat our chili Cincinnati style – over spaghetti. Skyline Chili is probably the most well known of Cincinnati style chili. My closest Walmart here in NC carries frozen Skyline Chili. Never tried it though, so I make no judgment of it being good or bad.
So I have always wondered, when a recipe says “chili powder” what does it mean ? We travel a lot in MX and New Mexico and the chili powders are so different. Thanks for the help !
I think it means Chili powder like McCormicks, or other well-known grocery store spice blends.
Agreed Stephanie. “Chili powder” is kind of a generic name, something like “curry powder”. I would suggest try a few of the main stream brands – McCormick or Spice Island, which are made to please as many palates as possible – if they don’t meet your expectations, there are plenty of spice sources online to try. Even make your own – maybe you like hot and spicy, so try basic chili powder then add some ground chipotle or other variety of dried pepper that you can grind up and combine with the basic stuff. To quote the great chef Jacques Pepin, “Happy Cooking!”
Great chili, served mine with chili sauce and crackers.