Best 10 Kids Favorite Chili Recipes

MY BEST KID-FRIENDLY CHILI

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Place green bell pepper on the prepared baking sheet.
• Broil bell pepper in the oven, turning every 5 minutes, until skin is blackened and bubbling, about 20 minutes. Transfer roasted pepper to a resealable plastic bag; seal and set aside.
• Heat a Dutch oven over medium-high heat. Cook and stir ground beef and ground sausage in the hot Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer ground meat to a bowl.
• Heat olive oil in the same Dutch oven over medium-low heat; cook and stir onions and garlic in the hot oil until onions are translucent, 5 to 10 minutes.
• Carefully remove roasted pepper from the plastic bag and peel off the blackened layer; chop the pepper. Add chopped bell pepper, ground meat mixture, chili beans, coffee, green chiles, cocoa powder, cumin, and chili powder to the onion mixture; stir well. Simmer, stirring frequently, until warmed, about 5 minutes.
• Stir crushed tomatoes and water into chili; season with salt. Bring to boil. Cover Dutch oven, reduce heat, and simmer, stirring occasionally, until flavors have blended, at least 30 minutes. Remove cover and simmer until chili is thickened, about 30 more minutes.

KIDS' FAVORITE CHILI

Steps:

• In a large saucepan, cook turkey and onion over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until heated through, 15-20 minutes.

AMERICA'S FAVORITE CHILI

Steps:

• Heat a large pot over medium heat and add oil. Add beef and sprinkle with baking powder. Brown beef, stirring to break up into smaller chunks, until no longer pink, 5 to 10 minutes. Using a slotted spoon, remove beef to a bowl.
• Add onions to pot and turn heat down to low. Cook, stirring occasionally, until soft, 8 to 10 minutes. Stir in chile powder, cumin, smoked paprika, cayenne and oregano and cook for another 2 minutes to bloom. Add garlic and saute for 30 more seconds. Add beef stock, demi-glace, tomatoes and beans. Add beef back in along with any reserved juices and simmer, partially covered and stirring frequently, for 2 hours. Season to taste with salt and pepper.
• Garnish with scallions, cilantro, sour cream, pickled jalapenos and aged Cheddar.

THE BEST CHILI

Steps:

• Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
• Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
• Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
• Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
• Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
• Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
• Top with sour cream, Cheddar and scallions. Serve with tortilla chips.

INSTANT POT® FAMILY-FAVORITE CHILI

Steps:

• On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat oil in insert. Add beef, onion, chili powder, cumin, salt and pepper; cook 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Select CANCEL.
• Stir in garlic. Stir in beans, tomatoes and water. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 5 minutes. Select CANCEL. Keep pressure valve in SEALING position to release pressure naturally. Top with cheese, green onions and cilantro.

FAMILY-FAVORITE CHILI

Steps:

• Cook beef in 2-quart saucepan over medium heat about 5 minutes, stirring occasionally, until brown; drain.
• Stir in remaining ingredients. Heat to boiling, stirring occasionally.

SLOW-COOKER FAMILY-FAVORITE CHILI

Steps:

• In 12-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
• In 4- to 5-quart slow cooker, mix beef mixture and remaining ingredients.
• Cover and cook on Low heat setting 6 to 8 hours.

KID'S MOST FAVORITE SCHOOL CHILI

Steps:

• Brown ground beef and onion together, stirring to seperate.
• Drain well.
• In a large pot, add all ingredients and stir until beans are well mixed into chili (they will almost "dissolve").
• Season with salt and pepper.
• Simmer for 20 minutes on med-high.
• Enjoy with lots of crackers. :).

CHILDREN'S FUN-TO-FIX CHILI

Steps:

• In nonstick 4-quart Dutch oven, cook ground beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in chili seasoning mix, beans and tomato sauce. Reduce heat to low; cover and cook 10 minutes, stirring occasionally, until thoroughly heated.
• Let guests serve themselves by opening 1 bag of corn chips and topping with generous 1/3 cup beef mixture, some cheese, lettuce and sour cream.

KID'S CHILI

Steps:

• Brown ground beef and onion in large skillet.
• Drain off grease and add salt, pepper, and garlic powder and fry until beef is done.
• Transfer to stock pot or large kettle and add remaining ingredients.
• Cook over medium low heat for 30-50 minutes or longer if desired.
• Note: this is an adopted recipe. It needs a bit of tweaking.