Kid-Friendly Chili

When my kids were young, they didn't like chili that was spicy and they didn't want to see "chunks" of vegetables so I developed this version to please them.  If you're little one's taste buds are super sensitive, reduce or omit the Chipotle Tabasco (it adds just a touch of heat, but more importantly, it adds a wonderful smoky flavor).  This thick and hearty chili is great on its own, or used as a topping on hot dogs or baked potatoes.

Kid-Friendly Chili

serves 6-8 as an entree

Printable Recipe

Ingredients

• 2 tablespoons olive oil

• 1 cup finely minced onion

• 1/2 cup finely minced green bell pepper

• 3 cloves garlic, minced

• pinch of salt

• 1 pound ground beef (or ground turkey)

• 1 teaspoon Kosher salt

• 1/2 teaspoon ground black pepper

• 28 ounces crushed tomatoes (high quality or low acid)

• 32 ounces canned kidney beans, drained (or any other beans)

• 2 teaspoons ground cumin

• 1 tablespoon dried parsley

• 2 teaspoons Worcestershire sauce

• 1 teaspoon Chipotle Tabasco sauce

• 1 bay leaf

Directions

1. Heat the olive oil in a heavy bottomed Dutch-oven over medium-high heat and saute the onions, bell pepper, garlic, and a pinch of salt; stir frequently until the onions are translucent.  

2. Lower the heat to medium and add the ground beef, kosher salt, and black pepper; cook until the beef is no longer pink, stirring to break up clumps.  

3. Add crushed tomatoes, drained beans, ground cumin, parsley, bay leaf, Worcestershire, and Chipotle Tabasco; stir to combine.  

4. When mixture starts to bubble, reduce heat to low and simmer for 30-40 minutes, stirring occasionally.  

5. Remove bay leaf before serving with sour cream and shredded cheddar cheese.