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
CHILI, KID FRIENDLY, BIG BATCH
Here is the recipe I use where I work, the kids love it. Even though I make 16 liters it is all gone. I also use it for Chili Dogs and Indian Tacos. I have also made this at home using my roaster oven. I froze the extras in foil pans. Finally got around to measuring my spices so you know about how much to put in.
Provided by tasb395
Categories Beans
Time 30m
Yield 16 liters
Number Of Ingredients 12
Steps:
- Cook hamburger with peppers, celery and onions. Once hamburger is cooked put into colander and rinse off with hot water to remove fat.
- Put meat mixture into the pot again, add remaining ingredients.
- Bring to a simmer and cook until vegetables are soft.
- Note: If you want you can add 4 bay leaves also. Can use a mixture of beans also.
- Freezes beautifully.
Nutrition Facts : Calories 838.1, Fat 27.4, SaturatedFat 9.3, Cholesterol 96.4, Sodium 3660.4, Carbohydrate 105, Fiber 30.6, Sugar 32.5, Protein 54.1
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.
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.
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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.
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