Every year when the Iowa State Fair rolls around, I get a wave of nostalgia thinking about the chili cook-offs, the bold flavors, and the hearty bowls shared between friends under the big tent.
This Iowa State Fair Chili Recipe has that same comforting punch—meaty, slightly sweet, and a little spicy. I first made a version of it after tasting a blue ribbon winner years ago, and over time, I’ve added my own spin.
Whether you’re hosting a dinner party or just need a cozy meal for the week, this chili always hits the spot with its mix of beef, kidney beans, and balanced spices.
How To Make The Iowa State Fair Chili Recipe At Home
This hearty Iowa State Fair Chili Recipe is packed with rich flavor from ground beef, kidney beans, tomatoes, and a blend of warm spices. Perfect for a chilly night or feeding a hungry crowd at your next dinner party.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Cuisine: American, Midwestern
- Course: Main Dish
- Difficulty Level: Easy
- Yield: 6 servings
- Calories Per Serving: Approx. 390
Ingredients
- 2 lbs ground beef (80/20 for best flavor)
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 ½ teaspoons salt (adjust to taste)
- 1 teaspoon ground black pepper
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed (optional for variation)
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 tablespoon brown sugar (adds a subtle sweetness)
- 1 cup beef broth or water (for desired consistency)
- 1 teaspoon hot sauce (optional for a spicier kick)
Instructions
Step 1: Brown The Beef
In a large heavy-bottomed pot or Dutch oven, add the ground beef over medium heat. Break it up with a spoon and cook until browned, about 7–8 minutes. Drain excess grease if needed, but leave a bit for flavor.
Step 2: Sauté The Onion And Garlic
Push the beef to the sides of the pot. Add diced onion to the center and sauté for 3–4 minutes until translucent. Stir in the garlic and cook for another 30 seconds, just until fragrant.
Step 3: Add The Spices
Sprinkle in the chili powder, cumin, oregano, paprika, salt, and pepper. Stir everything together and let it cook for 1–2 minutes so the spices bloom in the beef fat. You’ll smell that classic chili flavor come alive here!
Step 4: Add Tomatoes And Beans
Pour in the crushed tomatoes, tomato sauce, brown sugar, kidney beans, and beef broth. Stir well to combine. Bring to a light boil.
Step 5: Simmer Low And Slow
Reduce the heat to low, cover partially with a lid, and simmer for about 45 minutes to 1 hour. Stir occasionally. The longer it simmers, the deeper the flavor gets.
Step 6: Taste And Adjust
Taste for seasoning. Add more salt, a dash of hot sauce, or a pinch of sugar if needed. I usually like a small splash of hot sauce to balance the sweetness.
Pairing & Serving Suggestions
Here’s how I love serving this chili:
- Topped with shredded cheddar, diced onions, and a dollop of sour cream
- Over a baked potato or with warm cornbread on the side
- Scooped up with tortilla chips
- With a crisp green salad and a glass of iced tea or light beer
Personal Touch & Tips For The Perfect Chili
This dish reminds me of the long lines at the Iowa State Fair food tents—everyone clutching a warm bowl of chili, waiting for that first bite. That balance between sweet chili and spicy chili flavors is the magic part. Here are a few tips I’ve picked up:
- Don’t rush the simmer – Letting the chili cook low and slow is key to developing that blue-ribbon flavor.
- Use good quality beef – Leaner beef works too, but some fat brings better depth.
- Layer your spices – Add them after browning the onion and garlic, not at the end.
- Want a thicker chili? Simmer uncovered for the last 15 minutes.
- Want it spicier? Add diced jalapeños or more hot sauce toward the end.
Stainless Steel Kitchen Utensil Set
What To Add To Beans To Make Them Tasty?
To bring out the best in beans, always season with aromatics like garlic and onion. Spices like cumin, paprika, and oregano give them depth.
A bit of acid (like vinegar or tomatoes) brightens their flavor. And don’t forget a pinch of salt and a splash of broth to carry all the flavors.
Frequently Asked Questions
Can I Make This Chili In A Slow Cooker?
Yes! Brown the beef and sauté the onion and garlic first. Then add everything to your slow cooker and cook on low for 6–8 hours or high for 3–4 hours.
Can I Freeze This Chili?
Absolutely. Let it cool completely, then store in airtight containers or freezer bags for up to 3 months.
Can I Use Different Beans?
Sure. While kidney beans are traditional, black beans, pinto beans, or Hutterite beans also work well.
How Do I Make It Less Spicy?
Cut back on the chili powder and skip the hot sauce. You can also add a little extra tomato sauce or sugar to mellow the heat.
Can I Use Turkey Instead Of Beef?
Yes, ground turkey is a leaner option and still makes a flavorful chili. Just use a bit of oil when browning since turkey has less fat.
This Iowa State Fair Chili Recipe has become one of my go-to dishes when I want something warm, hearty, and flavorful.
It’s easy enough for a weeknight but special enough for a dinner party. If you give it a try, I’d love to hear how it turns out for you. Leave a comment or tag me @NazninsKitchen with your bowl of chili!
Hungry for more? Check out my other cozy recipes for cold-weather comfort meals.
Best Iowa State Fair Chili Recipe With Ground Beef
Ingredients
- 2 lbs ground beef 80/20 for best flavor
- 1 large yellow onion diced
- 4 garlic cloves minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 ½ teaspoons salt adjust to taste
- 1 teaspoon ground black pepper
- 1 15 oz can kidney beans, drained and rinsed
- 1 15 oz can pinto beans, drained and rinsed (optional for variation)
- 1 28 oz can crushed tomatoes
- 1 15 oz can tomato sauce
- 1 tablespoon brown sugar adds a subtle sweetness
- 1 cup beef broth or water for desired consistency
- 1 teaspoon hot sauce optional for a spicier kick
Instructions
Step 1: Brown The Beef
- In a large heavy-bottomed pot or Dutch oven, add the ground beef over medium heat. Break it up with a spoon and cook until browned, about 7–8 minutes. Drain excess grease if needed, but leave a bit for flavor.
Step 2: Sauté The Onion And Garlic
- Push the beef to the sides of the pot. Add diced onion to the center and sauté for 3–4 minutes until translucent. Stir in the garlic and cook for another 30 seconds, just until fragrant.
Step 3: Add The Spices
- Sprinkle in the chili powder, cumin, oregano, paprika, salt, and pepper. Stir everything together and let it cook for 1–2 minutes so the spices bloom in the beef fat. You’ll smell that classic chili flavor come alive here!
Step 4: Add Tomatoes And Beans
- Pour in the crushed tomatoes, tomato sauce, brown sugar, kidney beans, and beef broth. Stir well to combine. Bring to a light boil.
Step 5: Simmer Low And Slow
- Reduce the heat to low, cover partially with a lid, and simmer for about 45 minutes to 1 hour. Stir occasionally. The longer it simmers, the deeper the flavor gets.
Step 6: Taste And Adjust
- Taste for seasoning. Add more salt, a dash of hot sauce, or a pinch of sugar if needed. I usually like a small splash of hot sauce to balance the sweetness.
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