Favorite Recipes: Nightmare Chili

I’ve never been very comfortable in the kitchen, and this year I want to get comfortable. A common meal for me when I was single was a few bites of shredded cheese straight out of the bag with a fork in between running to things. Because W enjoys cooking more than me, it’s always been easy to leave that to him since we’ve been married. I know that he doesn’t love it all the time though, and I’m guilty of not helping as much as I can.

Part of me wants to hit the ground running and promise my husband that I’ll cook something new three times a week, but I know it’s not realistic to jump from rarely cooking to cooking half the time. Instead, I’m aiming for at least once a week. Last week, I started with nightmare chili!

Nightmare chili is what I remember my mother making for things like church potlucks or other big groups of people. I’m not sure why it’s called “nightmare” chili, but there’s some sort of thing about supposedly having nightmares the night after. You’d think since I’ve talked about frequent nightmares before on here, I wouldn’t want to risk more…but I figured it couldn’t get worse! Before Saturday, I hadn’t eaten it in at least 15 years, and I’d never made it myself. It turned out good, and no more bad dreams than usual! Yay! I’d say if you’re someone who prefers chili that isn’t spicy, nightmare chili is perfect for you. Personally, I like spicy, so next time I make this, I’ll probably add a jalapeno.

Nightmare Chili

Serves 3-4

You Need:

  • 1 15-16 oz can of light red kidney beans
  • 1 medium onion, diced
  • 1 lb ground beef
  • 1 15-16 oz can of crushed tomatoes
  • 1 small can of chopped green chilies
  • 1 tsp salt
  • 1-2 tbsp chili powder, to taste (I used somewhere between 1 and 2)
  • 1 small green bell pepper, chopped

Brown the onion, ground beef, and green pepper in the bottom of a medium size pot. Add crushed tomatoes, chilis, and seasoning. Simmer slowly for 1 hour, adding a little water if needed. Add the beans, juice from the can and all, and simmer 15 minutes longer. Top with cheese, chopped scallion, and sour cream (W and I used full fat Greek yogurt instead of sour cream).

Note: I accidentally added the beans right at the start instead of waiting an hour, and it turned out good anyway. Insert some kind of shrug emoji here? Do what works for you!

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