MY BEST KID-FRIENDLY CHILI
The husband and I love chili, and love it spicy! But cooking for 3 little children requires me to tone it down for their taste buds. We like to add a few dashes of Sriracha® or fresh chopped jalapeno and onion to make up for the missing heat. The kids are partial to goldfish crackers on top! But as with any chili, feel free to top it with your favorites. If you are lucky enough to live near an Italian market, the salsiccia is best in our opinion. If not, then you can sub another kind of ground Italian sausage. It may be light on spice, but full of flavor!
Provided by kaylabneedham
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 2h5m
Yield 10
Number Of Ingredients 15
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Place green bell pepper on the prepared baking sheet.
- Broil bell pepper in the oven, turning every 5 minutes, until skin is blackened and bubbling, about 20 minutes. Transfer roasted pepper to a resealable plastic bag; seal and set aside.
- Heat a Dutch oven over medium-high heat. Cook and stir ground beef and ground sausage in the hot Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer ground meat to a bowl.
- Heat olive oil in the same Dutch oven over medium-low heat; cook and stir onions and garlic in the hot oil until onions are translucent, 5 to 10 minutes.
- Carefully remove roasted pepper from the plastic bag and peel off the blackened layer; chop the pepper. Add chopped bell pepper, ground meat mixture, chili beans, coffee, green chiles, cocoa powder, cumin, and chili powder to the onion mixture; stir well. Simmer, stirring frequently, until warmed, about 5 minutes.
- Stir crushed tomatoes and water into chili; season with salt. Bring to boil. Cover Dutch oven, reduce heat, and simmer, stirring occasionally, until flavors have blended, at least 30 minutes. Remove cover and simmer until chili is thickened, about 30 more minutes.
Nutrition Facts : Calories 354 calories, Carbohydrate 30.3 g, Cholesterol 46 mg, Fat 19.3 g, Fiber 8.3 g, Protein 21 g, SaturatedFat 6.3 g, Sodium 1169.5 mg, Sugar 7.9 g
KIDS' FAVORITE CHILI
This third-generation hearty chili is a family favorite. It's a sweet and easy chili that's sure to warm up the whole family on those chilly fall nights. -Terri Keeney, Greeley, Colorado
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings (1-1/2 quarts).
Number Of Ingredients 7
Steps:
- In a large saucepan, cook turkey and onion over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until heated through, 15-20 minutes.
Nutrition Facts : Calories 359 calories, Fat 10g fat (2g saturated fat), Cholesterol 75mg cholesterol, Sodium 908mg sodium, Carbohydrate 43g carbohydrate (20g sugars, Fiber 9g fiber), Protein 30g protein.
KID'S CHILI
This recipe was developed by the creator while trying to find a chili that her kids would eat. All her family loves it! It is both thick and just a little bit sweet tasting, but not too much.
Provided by Julesong
Categories Meat
Time 1h30m
Yield 1 large stock pot full
Number Of Ingredients 10
Steps:
- Brown ground beef and onion in large skillet.
- Drain off grease and add salt, pepper, and garlic powder and fry until beef is done.
- Transfer to stock pot or large kettle and add remaining ingredients.
- Cook over medium low heat for 30-50 minutes or longer if desired.
- Note: this is an adopted recipe. It needs a bit of tweaking.
Nutrition Facts : Calories 1778.7, Fat 90.9, SaturatedFat 36.9, Cholesterol 589.7, Sodium 2940.4, Carbohydrate 45, Fiber 3.3, Sugar 33.6, Protein 183.9
FAMILY FRIENDLY CHILI
Great chili for the whole family including kids. Not too spicy and has the right amount of beans. Also "hides" a lot of veggies. Add more chili powder to make it more spicy. This is a big recipe, so great to make ahead and freeze for future meals
Provided by mccu4374
Categories Meat
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- 1. Place a large pot over med-high heat.
- 2. Cook meat until browned, drain in a colander and put aside.
- 3. In same pot, sautee the onion in the oil for 3-4 minute.
- 4. Add garlic, celery, green peppers and zucchini and sautee for another 5 to 8 minutes.
- 5. Mix the chili powder, cumin, salt, pepper and onion powder together.
- 6. Add the spice mix to the veggies and stir to combine well.
- 7. Add the meat back into the pot and stir.
- 8. Add the remaining ingredients (kidney beans, diced tomatoes, tomato paste, brown sugar and apple cider vinegar). Still to combine.
- 9. Bring to a boil, then reduce heat and simmer for about 1 hour.
MY BEST KID-FRIENDLY CHILI
The husband and I love chili, and love it spicy! But cooking for 3 little children requires me to tone it down for their taste buds. We like to add a few dashes of Sriracha® or fresh chopped jalapeno and onion to make up for the missing heat. The kids are partial to goldfish crackers on top! But as with any chili, feel free to top it with your favorites. If you are lucky enough to live near an Italian market, the salsiccia is best in our opinion. If not, then you can sub another kind of ground Italian sausage. It may be light on spice, but full of flavor!
Provided by kaylabneedham
Categories Beef Chili
Time 2h5m
Yield 10
Number Of Ingredients 15
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Place green bell pepper on the prepared baking sheet.
- Broil bell pepper in the oven, turning every 5 minutes, until skin is blackened and bubbling, about 20 minutes. Transfer roasted pepper to a resealable plastic bag; seal and set aside.
- Heat a Dutch oven over medium-high heat. Cook and stir ground beef and ground sausage in the hot Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer ground meat to a bowl.
- Heat olive oil in the same Dutch oven over medium-low heat; cook and stir onions and garlic in the hot oil until onions are translucent, 5 to 10 minutes.
- Carefully remove roasted pepper from the plastic bag and peel off the blackened layer; chop the pepper. Add chopped bell pepper, ground meat mixture, chili beans, coffee, green chiles, cocoa powder, cumin, and chili powder to the onion mixture; stir well. Simmer, stirring frequently, until warmed, about 5 minutes.
- Stir crushed tomatoes and water into chili; season with salt. Bring to boil. Cover Dutch oven, reduce heat, and simmer, stirring occasionally, until flavors have blended, at least 30 minutes. Remove cover and simmer until chili is thickened, about 30 more minutes.
Nutrition Facts : Calories 354 calories, Carbohydrate 30.3 g, Cholesterol 46 mg, Fat 19.3 g, Fiber 8.3 g, Protein 21 g, SaturatedFat 6.3 g, Sodium 1169.5 mg, Sugar 7.9 g
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- How To Make One-Pot Chili Mac. Macaroni and cheese meets a mellow chili in this one-pot recipe. This is a perfect gateway chili for kids, as the pasta is a familiar partner for the less-beloved beans and beef.
- How To Make Instant Pot Chili. Classic chili is one of the easiest dishes to adapt if you have spice-averse children because its heat comes from just one source — chili powder — and you can use as little or as much as you like.
- Weeknight White Chicken Chili. This speedy chili is mild yet flavorful and is beloved by my 6-year-old. And because the jalapeños are optional and can go on top, grown-ups can enjoy this stew as spicy as they like.
- How To Make the Easiest Slow Cooker Beef Chili. Another classic chili, but one that every parent should have in their arsenal. This one serves a crowd and is one we make for Halloween guests who stop by before or after trick-or-treating.
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- Slow Cooker Black Bean Chili. This black bean version is chock-full of mild vegetables — no meat here — and makes great use of the slow cooker. (Image credit: Joe Lingeman)
- How To Make Slow Cooker Chili Verde. Chili verde gets its hue from green chilis, but roasting them tempers their heat and brings a ton of sweetness to this chili.
- Vegetarian Pumpkin Chili. This is the sweetest, heartiest vegetarian chili that I know of, and it’s perfect for fall. (And don’t worry — this recipe uses canned pumpkin purée, so no need to roast your own.)
- Slow Cooker Vegan Lentil Chili. This mild chili is full of sweet squash and plenty of beans! Non-vegan toppings, like cheese and sour cream, are totally welcome for omnivorous eaters.
- Slow Cooker Turkey Sweet Potato Chili. Loaded with sweet potatoes and mild turkey, your kids are really going to love this slow cooker chili. You can use black beans, as pictured here, or more traditional kidney beans if you prefer.
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- In your blender combine celery, onion, carrots, green onion, spinach, garlic, and beef broth. Puree until liquid.
- In the skillet you cooked your beef in, pour the green sauce over the meat and cook on medium, stirring frequently, until all water has evaporated and beef is absorbing the green sauce. This is how you have so many hidden vegetables in your chili! (yes, it looks a little weird to have “green meat” in the skillet, but once it is in the chili it is not green anymore!)
- Once the meat has absorbed most of the green sauce, place it in your crockpot. You can alternatively cook this in a large dutch oven or stockpot on the stove, but it will need to be watched a little more closely than if you used a slow cooker. Simmer your chili on low for 2-3 hours on the stovetop. Stir every now and then to make sure it's not sticking to the bottom of the pan.
- If using a slower cooker, add all remaining ingredients and cook on low for 6 hours or high for 3 hours. If you cook on high make sure to stir frequently to avoid burnt and stuck layers on the bottom and edges. I prefer to really slow cook it so the flavors have more time to mix together and get deep into the meat.
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