Tonight I experimented by merging a couple different recipes to make chili that might appeal to the kids. Both of them ate it! Ben, especially gobbled it down.
I used a variety of beans (basically what I had in the house); you could probably use just about any beans. This has 1 more can of beans than usual, so it's less soup and more casserole -- which is easier for little ones to eat.
Here's the recipe:
2 pounds ground beef
1 can black beans
1 can mild chili beans
1 can great northern beans
2 cans stewed tomatoes (DelMonte "regular")
chopped yellow onion (or onion powder)
garlic salt
pepper
2 tablespoons brown sugar
1/2 package McCormick chili seasoning (regular)
2 tablespoons tomato paste
6 to 8 tablespoons green puree (sneaky chef cookbook)
Brown 2 pounds of ground beef and onion (unless using onion powder)
Drain off fat
Add garlic salt, pepper (and if necessary, onion powder)
Transfer to soup pot
Add remaining ingredients and stir
Cook over medium low heat for 50 minutes or longer, then allow to simmer
Optional serving ideas: serve over brown rice and/or with shredded cheese
Green Puree recipe (can make ahead and freeze into portions)
3 tbs Water (3 Tbs)
1 cup Peas, Green Frozen
2 cups broccoli florets
2 Cups Spinach Leaves, Raw
To prepare in the microwave:
1. Place the broccoli and spinach in a microwave-safe bowl, cover with water, and microwave on high for 8 to 10 minutes, until very tender.
2. Add peas for last 2 minutes of cooking. Drain.
3. Place the vegetables in the bowl of your food processor along with 2 tablespoons of water.
4. Puree on high until as smooth as possible. Stop occasionally to push the contents to the bottom.
5. If necessary, use another tablespoon of water to smooth out the puree.
