Spicy Indiana Grown Chili

Apr 16, 2019 | Main Course, Recipes

Kick your weeknight meal up a notch with this spicy chili featuring local, Indiana Grown ingredients!


  • 1/2 c. cooked, crumbled, Natural Hardwood-Smoked Thick Cut Indiana Kitchen Premium Bacon
  • 1 T. drippings from the cooked bacon
  • 1 1/2 lbs. Miller Amish Poultry boneless chicken breasts cut into 1 1/2 in. chunks
  • 2 c. chopped onion
  • 1/2 tsp. garlic granules
  • 1 T. minced garlic
  • 2 T. chopped organic cilantro
  • 3/4 tsp. chipotle chili powder
  • 2 tsp. Himalayan pink salt
  • 2 cans (14.5 oz) Red Gold Petite Diced tomatoes
  • 2 cans (14.5 oz) Red Gold Chili-Ready and Onions Diced tomatoes
  • 1 1/2 tsp. Eisele’s Raw Honey
  • 1/3 c. Batch No. 2 Tomato Catsup
  • 1 (28 oz.) can fire-roasted crushed tomatoes
  • 1/3 c. LocalFolks Hab-A-Q Habanero Bar-B-Q
  • 1 (15 oz.) can dark red kidney beans
  • 1 (15 oz.) can organic black beans
  • 2 1/2 c. organic frozen corn
  • Optional: blend of Monterey Jack, medium cheddar, queso quesadilla and Asadero shredded cheeses for topping


In a Dutch over, place 1 T. bacon drippings. Place the boneless chicken chunks, onions, garlic granules, minced garlic, cilantro, chipotle chili powder and salt in the Dutch oven. Saute over low heat, stirring frequently, until chicken is cooked. Add the honey, tomatoes, catsup, fire-roasted tomatoes, Habanero Bar-B-Q sauce, cooked crumbled bacon, kidney beans, black beans and corn. Simmer over very low heat, covered, for 2 hours. Uncover and simmer for 1 more hour, stirring frequently. Serve with shredded Mexican cheese, if desired.

Yield: 6-8 servings
Prep Time: 25 minutes
Total time: 4 hours

Submitted by: Christine Rienecker
Indiana Grown Culinary Creations Contest