Beef, Bacon And Chocolate Chili

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

This Beef, Bacon and Chocolate Chili is great with sour cream, cilantro, lime wedges and…of course…tortilla chips

It’s a special treat for any deserving dad on Father’s Day or any day – get our Beef, Bacon and Chocolate Chili recipe here!

Advertisements

Nachos! This is what leftover chili looks like in The Stout Sprout kitchen….

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.

Love nachos? Click here for the full recipe.