GEICO brings that gameday magic home to all Indiana Hoosiers fans!
Songs
Hoosiers running onto the field: Thunder by AC/DC
Traditions
The Walk
The Marching Hundred
Red Steppers Dance Team Performance
Ingredients
· 1 lb ground beef
· 1 cup chopped onion
· 1 cup chopped green bell pepper
· 2 cloves garlic, minced
· 1 can (14.5 oz) diced tomatoes, undrained
· 1 can (8 oz) tomato sauce
· 1 cup cooked elbow macaroni
· 1 can (15 oz) kidney beans, drained and rinsed
· 1 tbsp chili powder
· 1 tsp salt
· 1/2 tsp black pepper
· 1/2 tsp sugar (optional)
· Shredded cheddar cheese and chopped green onions for garnish
Instructions
1. In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain excess fat.
2. Add the chopped onion, green pepper, and garlic. Cook until vegetables are tender, about 5 minutes.
3. Stir in the diced tomatoes (with juice), tomato sauce, chili powder, salt, pepper, and sugar if using. Bring to a boil.
4. Reduce heat to low and simmer for about 30 minutes, stirring occasionally.
5. Stir in the cooked elbow macaroni and kidney beans. Heat through for another 5–10 minutes.
6. Serve hot, topped with shredded cheddar cheese and chopped green onions if desired.
Hoosier Chili
Ingredients
· 4 boneless pork tenderloin cutlets (about 4-6 oz each)
· Salt and pepper, to taste
· 1 cup all-purpose flour
· 2 large eggs
· 1 cup breadcrumbs (preferably panko for extra crunch)
· Vegetable oil, for frying
· 4 sandwich buns, toasted
· Pickles, lettuce, tomato, and mustard or mayo for serving
Instructions
1. Place pork cutlets between two sheets of plastic wrap and pound with a meat mallet or rolling pin until about 1/4 inch thick.
2. Season both sides of the pork with salt and pepper.
3. Set up a breading station: one plate with flour, one bowl with beaten eggs, and one plate with breadcrumbs.
4. Dredge each pork cutlet in flour, shaking off excess.
5. Dip into the beaten eggs, then coat evenly with breadcrumbs.
6. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
7. Fry pork cutlets for about 3-4 minutes per side, until golden brown and cooked through. Drain on paper towels.
8. Assemble sandwiches by placing the breaded pork tenderloin on the toasted buns. Add pickles, lettuce, tomato, and your choice of mustard or mayo.
9. Serve immediately and enjoy!
Breaded Pork Tenderloin Sandwich
Sugar Cream Pie (aka Hoosier Pie)
Ingredients
For the crust:
· 1¼ cups all-purpose flour, plus extra for dusting
· ½ teaspoon salt
· 6 tablespoons cold unsalted butter, cut into ½-inch pieces
· 2 tablespoons cold vegetable shortening
· 3 tablespoons ice water (or a bit more, as needed)
For the filling:
· 2 cups heavy whipping cream
· 1 cup sugar
· ½ cup all-purpose flour
· ½ teaspoon vanilla extract
· 2 tablespoons unsalted butter, cut into pieces
· ⅛ teaspoon freshly grated nutmeg
Instructions
1. Make the crust:
In a food processor, pulse the flour and salt together.
Add the butter and shortening, and pulse until the mixture resembles coarse meal with pea-sized bits.
Drizzle in the ice water and pulse until the dough begins to clump together (add extra water, ½ tablespoon at a time, if needed).
Turn the dough out onto plastic wrap, shape into a disk, wrap tightly, and refrigerate for at least 1 hour (or up to 1 day).
2. Roll and fit the crust:
On a lightly floured surface, roll the dough to an 11-inch round.
Ease it into a 9-inch pie plate.
Fold the overhanging dough under itself and crimp the edges.
Prick the bottom all over with a fork.
Chill the crust until firm, about 30 minutes.
3. Preheat & bake first stage:
Place a baking sheet on the middle rack of the oven and preheat the oven to 425°F.
Meanwhile, whisk the heavy cream, sugar, flour, and vanilla until smooth.
Pour the filling into the chilled crust. Dot with butter pieces and sprinkle nutmeg on top.
Transfer the pie plate (on the baking sheet) to the oven and bake for 10 minutes at 425°F.
4. Continue baking:
Lower the oven temperature to 350°F.
Bake until the crust is golden and the filling is bubbly in spots, about 55 more minutes (the center may remain slightly jiggly).
If the crust edges brown too quickly, cover them loosely with foil.
5. Cool & serve:
Transfer the pie to a wire rack and cool completely.
The pie can be served chilled or at room temperature.