Kids Chili Recipes

CHILLI CON CARNE FOR KIDS

Steps:

• Heat the oil in a large dish on the hob. Add the onion and fry over a medium heat for 2 to 3 minutes until it starts to soften. Add the garlic, grated carrot and grated courgette and fry for another 2 minutes.
• Add the spices - smoked paprika, ground coriander, ground cumin and chilli powder and mix well.
• Add in the beef mince and fry for another 4 minutes or until the meat has browned.
• Pour in the tinned tomatoes and beef stock and leave to simmer for 15 minutes.
• Add in the kidney beans, red pepper and corn and cook for another 3-4 minutes.
• Remove from the heat and add in some fresh lime juice to taste.
• Serve immediately with rice, sour cream and tortilla chips.

KIDS' FAVORITE CHILI

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.

KID'S CHILI

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.

MY BEST KID-FRIENDLY CHILI

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.