Indiana Chili

My nomadic youth has molded me in strange ways.  A child of Michigan, I spent many of my childhood years on AND in the shadow of the Sangre de Cristo Mountains in New Mexico.  Moving back to Indiana in my teenage years, I spent high school in small town America.  It gives you a different perspective on life, one that I don't regret.
I grew up on the meanest New Mexican Red Chili (or green if you are feeling like even more heat) wet burritos one could image.  I also am familiar with Hoosier fare; meatloaf, corn on the cob, and pork tenderloin sandwiches as big as your head.  There is more than corn in Indiana, but really not that much more!
Once we moved back to Indiana, and New Mexican chili's were not so readily available, we made what my family referred to as Indiana Chili.  It is basically just your standard Chili Con Carne with a few extra special ingredients.
When I was a kid, my Aunt and Uncle that still live out west would ship us a healthy supply of New Mexican chili.  Now it is pretty much found in almost every Mexican food aisle in the Midwest.  New Mexican chili has a darker, deeper color and richness that simple chili powder is missing.  It is also hotter, and a little bit goes a long way.  Not as hot as Cayenne, but definitely a few notches up from bland old chili powder.

For those of you who don't know: 

"The New Mexico green chile is a local cultivar of the species, or subspecies otherwise represented as Anaheim peppers. The large, flavorful New Mexican variety gives the region's cuisine much of its distinctive style, and used so extensively that it is known simply as "chile".
Green chiles are those that are picked unripe; they are fire-roasted, then peeled before further use. Unlike the ultra-mild canned supermarket green chiles, New Mexico green chiles can range from mild to (occasionally) hotter than jalapenos, and come in grades of spiciness at markets that cater to chile aficionados. The climate of New Mexico tends to increase the capsaicin levels in the chile compared to other areas. Red chiles are the ripe form of the same plant (though particular strains are bred for intended use as red or green chile). Generally more piquant than green chiles, they too can be roasted, but are usually dried; they can be added whole, to spice an entire stew, or more often are ground into powder or sometimes flakes. Freshly dried red chiles are sold in string-bound bundles called ristras, which are a common decorative sight on porches and in homes and businesses throughout the Southwest. Chiles may be referred to as chile peppers, especially if the sentence requires them to be distinguished from the chile sauce made out of them.
The bulk of, and allegedly the best of, New Mexico chiles are grown in and around Hatch, in southern New Mexico. Chimayo in northern New Mexico is also well known for its chile peppers."  (Taken from the New Mexico state web site)
I think what makes this recipe my favorite is that it is a nice balance of hot and mild.  It's good enough to serve to a church full of Hoosier Methodist's without to much complaining about the heat, and different enough that people notice something a little unusual is going on inside the pot.

Indiana Chili

1 lb ground hamburger 80% lean
1 large can brooks chili beans mild
1 can diced tomatoes
1 can tomato paste and 3 of same tomato paste cans of water
1 small 4 oz can Ortega fire roasted green chili
1 can light red kidney beans
1 yellow onion, diced
1 tablespoon New Mexico chili powder
1 teaspoon cumin
1/2 tablespoon dried sweet basil
1/2 tablespoon sugar
1 teaspoon salt
1 teaspoon black pepper

Brown hamburger and onions, drain off fat.  Add New Mexico chili power, cumin, basil, salt and pepper , stir for about a minute.  Then add all other ingredients.  Simmer gently on the stove for about 20-30 minutes.  stirring frequently to prevent burning on the bottom. Serve topped with corn chips, sour cream, and shredded sharp cheddar.

So after writing this, I've decided that at some point I will have to post my Mom's red chili sauce recipe, and maybe a Sopapilla recipe.  It would be a shame if my Hoosier friends where never introduced to some of the best of New Mexican cooking.