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Are you looking for the perfect chili recipe to serve up at your next tailgate or dinner party? Get ready to wow your crowd with this award-winning Iowa State Fair Chili! This easy, one-pot dish is full of robust flavors and requires minimal effort. Whether it’s game night, a backyard cookout, or just an evening in with family, this delicious chili is sure to be a hit with everyone from young kids to adults alike.
History of the Iowa State Fair Chili
Iowa State Fair chili dates back to the late 1800s when settlers of the Iowa territory brought their favorite recipes with them. For years, this classic dish has been a part of fairground culture and is still served up at the Iowa State Fair. It’s made with a variety of common pantry ingredients like onions, garlic, tomatoes, and beans along with some regional spices that give it its unique flavor.
This hearty blend of flavors makes for an incredibly satisfying meal that’s sure to be a hit every time you make it. The addition of extra toppings like shredded cheese and sour cream can add even more deliciousness to this already tasty dish!
Iowa State Fair Chili Recipe
Ingredients:
- 2 lbs. Ground Beef (80/20 preferred)
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- ¼ cup chili powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cans kidney beans, drained and rinsed
- 1 can diced tomatoes (14oz.) with juice
Instructions:
- In a large pot over medium heat, add the ground beef and cook until it’s no longer pink. Drain off any excess fat. Add in the onions and sauté for 4 minutes or until softened. Add in the garlic, chili powder, cumin, oregano, paprika, salt and pepper and cook for 1 minute.
- Add in the beans and tomatoes with their juices. Increase heat to medium-high and bring to a boil. Reduce heat to low and simmer for 30 minutes or until flavors have combined. Serve immediately with your favorite toppings such as shredded cheese, sour cream, diced green onions, jalapenos or sliced olives. Enjoy!
Serving Suggestions for Iowa State Fair Chili
This delicious chili can be served up as a main dish or as a side. Here are some suggestions for how to enjoy it:
- Served over hot cooked rice with a dollop of sour cream and diced onions
- Topped with shredded cheese, crispy bacon bits, and sliced jalapenos
- Garnished with chopped cilantro leaves
- Served in individual bowls topped with crumbled tortilla chips
- Stuffed into tacos or burritos
- As an accompaniment to grilled meats such as steak, chicken, or pork chops
Frequently Asked Questions | Iowa State Fair Chili Recipe
Q: Can I use beef broth instead of tomatoes?
A: Yes, you can substitute beef broth for the canned tomatoes. You may need to adjust the seasoning, so start with a small amount and add more as needed.
Q: What type of beans should I use?
A: The best beans to use are red kidney beans. If you don’t have any on hand, black or pinto beans will also work.
Q: Is there a vegetarian version of this chili recipe?
A: Absolutely! Simply replace the ground beef with an equal amount of chopped mushrooms or crumbled tempeh and follow the same instructions.
Q: Can I make this chili in a slow cooker?
A: Yes, this chili can easily be adapted for the slow cooker. Start by sautéing the onions and garlic in a skillet over medium heat, then transfer to a slow cooker along with all of the other ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.
Q: What type of toppings do you recommend?
A: Toppings are really up to personal preference but some common favorites include shredded cheese, sour cream, diced green onions, jalapenos and sliced olives.
Q: How long does Iowa State Fair Chili last in the fridge?
A: Properly stored in an airtight container, it will keep well in the refrigerator for up to 3 days.
Q: Can I freeze this chili?
A: Yes, you can freeze it in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave. Enjoy!
Iowa State Fair Chili
Equipment
- Large pot
- Chopping Board
- Knife
Ingredients
- 2 lbs. Ground Beef 80/20 preferred
- 1 medium yellow onion diced
- 2 cloves garlic minced
- ¼ cup chili powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cans kidney beans drained and rinsed
- 1 can diced tomatoes 14oz. with juice
Instructions
- In a large pot over medium heat, add the ground beef and cook until it’s no longer pink. Drain off any excess fat. Add in the onions and sauté for 4 minutes or until softened. Add in the garlic, chili powder, cumin, oregano, paprika, salt and pepper and cook for 1 minute.
- Add in the beans and tomatoes with their juices. Increase heat to medium-high and bring to a boil. Reduce heat to low and simmer for 30 minutes or until flavors have combined. Serve immediately with your favorite toppings such as shredded cheese, sour cream, diced green onions, jalapenos or sliced olives.
Notes
Final Thoughts
Give this recipe a try the next time you’re in the mood for some delicious, hearty chili. And if you’re ever at the Iowa State Fair, be sure to stop by the chili concession stand and give their award-winning dish a try! Who knows, maybe you’ll even decide to enter your own Chili Recipe into the competition one day. Thanks for reading and happy cooking!
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