adapted from dailydishrecipes.com
Over the past few months I have had the wonderful honor of getting to know Nicole from The Daily Dish. Nicole is amazing, just amazing. She is not only a mother, wife, author and foodie (secret superpowers too, I suspect) but has become a true friend of mine. One I look forward to talking to every day, one I can confide in and one who makes me laugh and smile without even trying. She brightens my days and makes me ask "How did I get so lucky?"
On top of all this is the fact that she can take any recipe, common or otherwise and give it that extra ingredient or two and make it spectacular to your taste buds. I have tried many of her recipes (they are posted on here) and never once were they anything short of delicious! So when she posted her perfect chili recipe, I was thrilled.
You see I have tried countless chili recipes over the years trying to find that one perfect combination that would persuade John that chili does NOT contain noodles. Right? Right. He loves all the recipes I have made from The Daily Dish; it couldn't hurt to try this one...
I served this having already tested it for myself and knew it to be the best chili ever. When John took his first bite, he kind of looked at me in surprise. Then he said, "Honey, you can make this anytime." We had leftovers the next night and the big pot of chili was gone...it really is that good.
Thanks to Nicole for yet another success in my kitchen! I love this girl.
My friends, you really need to make this. You can find Nicole's original here.
2 lbs. ground beef
1 medium onion, chopped
1 green pepper, chopped
2 cans light kidney beans (1 drained, 1 not)
1 can Rotel
3 - 16 oz cans tomato sauce
3 Tbls. chili powder
2 garlic cloves, crushed or pressed
salt and pepper to taste
In a skillet brown ground beef with onion and green pepper. Season with salt and pepper. Drain meat and set aside.
In a large stock pot, place ground beef mixture. Add kidney beans, Rotel, tomato sauce, chili powder and garlic. Cook on medium heat for minimum of 1 hour to maximum of 3 hours. Stir occasionally.
Nicole suggested to let it cook a couple of hours to seal the flavor in better. I left mine on almost a full 3 hours and it was perfect. We also topped ours with a little grated medium cheddar cheese.