I probably have a half a dozen chili recipes and yet I created another one last night. Chili has always been a big hit in our house - especially to those kids who "don't like beans." I have converted many a non-beaner with this basic recipe. Soups, stews and other hearty one pot meals are great avenues to stretch the palates of opinionated eaters. It is important to chop your vegetables in a uniform way so that nothing really "sticks"out. Also, serving this over rice or noodles, not only stretches the recipe but also gives the kids a familiar taste to pair with the new one. Check out this chili recipe and let me know what you think.
Rainbow Chili
1 lb. ground beef or ground turkey (can be omitted for vegetarian)
1 tbsp. olive oil
1 lg. onion chopped
1/2 green pepper chopped
1/2 red pepper chopped
1/2 zucchini chopped
1 carrot chopped
1 stalk of celery chopped
1 lg. clove of garlic minced
1 tsp. general steak seasoning (McCormick would work)
1 tbsp. chili powder
1 tsp. cumin
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. black pepper
1 tsp. Worcestershire sauce
3 tbsp. tomato paste
1 14 oz. can fire roasted tomatoes
1 can black beans (drained and rinsed)
1 can of navy beans (white beans) NOT rinsed
2 c. beef or vegetable stock (chicken broth will also work)
1 tsp. chocolate chips (my secret ingredient)
Heat olive oil in large pot and brown the beef until very dark. Add vegetables and cook for 5 minutes or until starting to get tender. Add all spices and Worcestershire sauce. Cook for one minutes stirring constantly. Add tomato paste - cook for another minute, stirring constantly. Add tomatoes, beans and stock. Allow to simmer for 20 minutes once it comes to a boil. Check seasoning - add chocolate chips before serving but stir in so that they are completely melted.
Serve over rice or noodles.
The most important thing about this recipe is the method. You can switch up the meat, veggies, spices and beans but please follow the method for perfect chili every time.
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