I had begun mourning the absence of chili in our household. Sure, my husband and I would occasionally make a batch, but it had become a strictly grown-up indulgence relegated to a cold fall or winter weekend when the kids were invited out to a birthday party or had other away-from-home plans. Chili — our chili, at least — was always “too hot” or “too spicy” or “too…beany” for them.
If we were lucky — and the pot of chili was a particularly mild one — we could convince them to have a little over nachos as long as we also loaded them up with cheese and sour cream. But I puzzled a bit over this considering that black beans cowboy style got a green light, and chili wasn’t much of a departure from that familiar dish.
But with Father’s Day coming up we took on the challenge of retooling our chili to make it both flavorful and kid-friendly. We’re lucky that our Stout Sprouts show a growing interest in helping in the kitchen — that made this experiment a little easier since they got to measure, stir, cook and eat. And, did I mention the chocolate? And the bacon? Yea…pretty much a winner out of the gate.
This Beef, Bacon and Chocolate Chili is great with sour cream, cilantro, lime wedges and…of course…tortilla chips
Here’s a little Friday freebie. Not one of our traditional recipes, really, but a suggestion to help you get through a busy weekend. Make a pot of chili — our favorite traditional chili is the All American Chili from Cooking Light, but we also love our Beef, Bacon and Chocolate Chili for a complex, not-so-spicy-but-very-tasty version. After you’ve enjoyed several bowls, buy a big bag of tortilla chips (Xochil is still our go-to brand) and some grated Monterey Jack/cheddar cheese. Open up that jar of pickled jalapeños sitting in the back of your pantry. (We were lucky — our panty is hiding several jars of pickled jalapeños and Serranos that I canned last fall, fresh from the Cherry Grove Organic Farm outside of Princeton, NJ.) And make a BIG plate of nachos. I’d bet many of you have made nachos before so this is just a reminder about how easy they are to make and how much everyone loves them. Especially during the weekend. For lunch. For dinner. Or, if you’re adventurous, for breakfast with a fried egg, sunny side up. Yum.