Kid Friendly Chili

Hi everyone! I know it’s been a while since my last post, but the minute I think I figure out this motherhood thing, my little girl goes through another milestone, regression, teething, etc and I’m back were I started. I can’t complaint I’m loving every part of it, watching her grow into this beautiful, intelligent and opinionated little girl is so amazing. I’m constantly trying to keep up with her and now that she’s a toddler she’s eating whatever we are having for dinner, so I’ve had to adjust a few of my recipes in order to make them “kid friendly” without sacrificing flavor.

One of my husband’s favorite dishes is my chili. The first time I gave it to Emi, she was about a year old and she loved it!! Even now that she has started to be a little picky with her food (she’s 18 months), she still loves mommy’s chili, and whenever she eats all of her food without making any trouble is a good day for this momma *pat on the back*.

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I’m all for experimenting with the recipes we try, so I’m giving you a great tasting MILD chili, you can use this recipe as it is or adjust it to make your own signature chili, either way I’m sure you’ll impress some friends and family with it. Bonus point: You could cook this on a slow cooker too.

Note: I usually take a picture of every single step but this time I failed to take a couple ones at the beginning. I always try to make my recipes as simple to follow as possible, so I don’t think you’ll get lost.

Let’s get started. You’ll need 2 pounds of ground beef, 1 tablespoon of extra-virgin olive oil, 1 diced white onion, 1 diced green bell pepper, 8 minced cloves of garlic, 1/2 cup finely chopped cilantro, 1 tablespoon mild chili powder, 1 1/2 tablespoons of cumin, 2 teaspoons white sugar, 2 teaspoons oregano, 2 teaspoons salt, 1 teaspoon ground black pepper, 12 oz can tomato juice, 28 oz can petite diced tomatoes (or regular diced tomatoes), 15 oz can tomato sauce, 16 oz can kidney beans (drained and rinsed), 16 oz can pinto beans (drained and rinsed), shredded cheddar and sour cream for topping.

On a large skillet or pot (I like to use my dutch oven), heat 1 tablespoon of olive oil over high heat and brown your ground beef with a sprinkle of salt and pepper, until it’s cooked through and all of its juices have consumed, about 10 minutes.

Add the diced onion, diced green bell pepper and minced garlic to the pot and stir until onion is transparent (if you decide to use jalapenos now is the time to add them), about 3 minutes. Add cilantro, mild chili, cumin, sugar, oregano, 2 tsp salt and 1 tsp ground black pepper and stir. Cook until fragrant about 1 minute.

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If you decide to finish cooking on your slow cooker now is the time to transfer the ground beef mix to it. Add tomato juice, petite diced tomatoes, tomato sauce, kidney beans and pinto beans to your pot or slow cooker. Taste and adjust seasonings if desired.

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If cooking on the stove bring to a boil and low heat to medium low, cook for 1 hour, stirring occasionally. If using the slow cooker cook on low for 7-8 hours.

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Serve hot with shredded cheddar and sour cream on top, and a piece of cornbread. Next week I’ll share my recipe for the sweetest and moistest cornbread IN THE WOOORRLLLD, stay tuned!

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Hope y’all enjoy this chili as much as we do and remember to give every recipe your special touch.

Kid Friendly Chili

Ingredients:

  • 2 pounds ground beef, turkey or venison
  • 2 tablespoons extra-virgin olive oil
  • 1 yellow or white onion, diced
  • 1 green bell pepper, diced
  • 8 cloves garlic, minced
  • 1/2 cup cilantro, finely chopped
  • 1 tablespoon mild chili powder
  • 1 1/2 tablespoons cumin
  • 2 teaspoon sugar
  • 2 teaspoon oregano
  • 2 teaspoon salt
  • 1 teaspoon black ground pepper
  • 12-oz. can tomato juice
  • 28-oz. can petite diced tomatoes
  • 15-oz. can tomato sauce
  • 16-oz. can kidney beans, drained and rinsed
  • 16-oz. can pinto beans, drained and rinsed
  • Shredded cheese and sour cream, for topping

Instructions:

  1. On a large skillet or pot (I like to use my dutch oven), heat 1 tablespoon of olive oil over high heat and brown your ground beef with a sprinkle of salt and pepper until it’s cooked through and all of its juices have consumed, about 10 minutes.
  2. Add the diced onion, diced green bell pepper and minced garlic to the pot and stir until onion is transparent (if you decide to use jalapenos now is the time to add them), about 3 minutes.
  3. Add cilantro, mild chili, cumin, sugar, oregano, 2 tsp salt and 1 tsp ground black pepper and stir. Cook until fragrant, about 1 minute.
  4. If you decide to finish cooking on your slow cooker now is the time to transfer the ground beef mix to it. Add tomato juice, petite diced tomatoes, tomato sauce, kidney beans and pinto beans to your pot or slow cooker. Taste and adjust seasonings if desired.
  5. If cooking on the stove bring to a boil and low heat to medium low, cook for 1 hour, stirring occasionally. If using the slow cooker cook on low for 7-8 hours.
  6. Serve hot with shredded cheddar and sour cream on top. Enjoy!

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My crazy hormones

Today I’m having one of those days when you get out of bed mad with everyone and everything for no reason. Do you ever feel like that? Maybe I’m just crazy, or my hormones are on the loose, but I hate feeling like this, I’m usually happy and friendly. When I have days like these my husband immediately notice it and tiptoes around me, I’m sorry honey!!!

On a happier note yesterday we had an amazing dinner!!! I wasn’t sure what to cook and then remembered I had some Feta cheese so I made a little experiment and cooked Feta cheese and Cilantro Meatballs (more like amazeballs!!) with Zucchini Parmesan sticks and salad.

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I’ve been thinking of sharing this recipe with you all night, so here we go. Preheat your oven to 350F degrees, then mix in a bowl 1/2 lb. of ground beef, 1 egg, 1/2 cup of breadcrumbs, 1 tsp. of steak sauce, 1/2 tsp. of Dijon mustard, 1/2 cup of crumbled Feta Cheese, 1/2 cup of chopped cilantro, 2 green onions (chopped), salt and pepper to taste, remember the cheese has salt so be careful. Shape the meatballs into desired sized (mine were 2″) and place them on a cookie sheet. Bake for 10 minutes, turn them over and bake for 10 more, broil for a couple of minutes, serve and attack!!! You can find the recipe for the Zucchini Parmesan sticks here.

After dinner we were watching TV when my lovely husband started craving for cookies. I love to spoil him so I baked him sugar cookies at 8pm (click here for my recipe), which means cookies for breakfast too!!

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Now that I had breakfast, coffee and watched a much warmer forecast for this weekend, I’m feeling happier!! There’s nothing that a good cookie can’t do.

Tomorrow’s Friday… Yay!!!! Are you already making plans for the weekend?? Have a great day!!!