Nothing quite completes a crisp, fall Saturday like a bowl of hot chili. Am I right or am I right? My mother has always made the best chili, hands down. It has just the right amount of kick and is perfectly chunky and thick. Today, I decided to share our chili recipe-- just in time for the chillier months ahead.
2 lbs ground beef
small yellow onion
1/2 tsp minced garlic
1 can red kidney beans, drained
2 cans chili beans
1 can Rotel
2 cans crushed tomatoes
1 tsp chili powder (add to taste)
salt and pepper
1 tsp cocoa powder
What to Do:
1. Brown the ground beef with the chopped yellow onion. Cook until all pink is gone, then drain.
2. In a large pot, crockpot, or Dutch oven, combine all ingredients. Add chili powder and garlic to taste. I personally like my chili to have a definite kick to it. But not everyone enjoys burning from the inside out. Add the spice to your preference and tolerance.
3. Allow to simmer on low for several hours. Serve with thick slices of crumbly slathered in melted pimento cheese. The left overs can be stored in the freezer and saved for a snowy day.