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.