Warm up with fiery IU coach Knight’s chili
INDIANAPOLIS — In his prime as the fiery, hot-headed coach of Indiana University basketball nearly 30 years ago, Bob Knight gave out his favorite chili recipe.
No surprise. Knight’s version of the tomato-based stew was also fiery and called for hot pure chili pepper. But it was sweet, too, calling for a little sugar. And it was hearty, loaded with three pounds of ground beef. And it was sans noodles.
Knight, who died in November at the age of 83, revealed his chili recipe in June 1995 at the request of authors Jenny Kellner and Richard Rosenblatt who were writing the book “The All-American Chili Cookbook.”
The book features hundreds of chili recipes, including those of 28 award winners, celebrities, politicians and professionals, and offers accompanying ideas for corn bread, side dishes, libations and desserts.
The Indianapolis News published Knight’s chili recipe back in 1995 as it wrote about the new cookbook.
With the ice-cold, frigid temperatures this week, IndyStar is publishing the recipe again for people who want to whip up a batch in memory of IU’s legendary coach.
Bob Knight’s Chili
3 pounds ground beef
●
1 onion, chopped
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2 (10-1/2 ounce) cans tomato
● soup
1 (10-1/2) ounce can water
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2 (1-3/4 ounce) packages of
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chili seasoning mix, such as McCormick’s, or 4 to 6 tablespoons commercial chili powder
1 (28-ounce) can whole tomatoes
● with their juice
2 bay leaves
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1 tablespoon sugar
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1 teaspoon hot pure chili pepper
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2 (16-ounce) cans dark kidney
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beans
Salt and pepper to taste
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Directions: In a large pot,
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brown ground beef and onion. Drain off fat. Add tomato soup, water, chili seasoning mix, tomatoes, bay leaves, sugar and chili powder. Simmer over low heat for two hours, checking on liquid and stirring often. Add kidney beans during last hour of cooking. Salt and pepper to taste.