Description
Make mild family chili for picky eaters with low heat and a toppings bar. This easy ground beef chili is kid friendly and customizable for every family member.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef or ground turkey
- 1 small yellow onion finely chopped or minced
- 2 cloves garlic minced
- 1 small bell pepper any color finely chopped optional
- 2 cans 15 ounces each crushed tomatoes or tomato sauce
- 1 can 15 ounces kidney beans or pinto beans drained and rinsed
- 1 cup beef broth or water
- 1 tablespoon mild chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon onion powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt plus more to taste
- 0.25 teaspoon black pepper
- 1 teaspoon sugar or maple syrup optional to balance acidity
- Shredded mild cheddar cheese
- Plain yogurt or sour cream
- Diced avocado or guacamole
- Sliced green onions or chopped cilantro
- Corn kernels fresh or canned
- Crushed tortilla chips or Fritos
- Oyster crackers or saltines
- Diced tomatoes
- Lime wedges
- Hot sauce for adults who want heat
Instructions
- Warm the olive oil in a large pot over medium high heat until it shimmers slightly.
- Add the ground beef or turkey and use a wooden spoon to break it into very small crumbles. Cook for 5 to 7 minutes, stirring often, until the meat is browned all over and no pink remains.
- Stir in the finely chopped onion and bell pepper if using. Cook for 3 to 4 minutes until the onion softens and looks translucent and the pepper is tender.
- Add the minced garlic and stir for about 30 seconds until fragrant.
- Sprinkle the mild chili powder, cumin, paprika, onion powder, garlic powder, salt, and black pepper over the beef and vegetables. Stir for 1 minute to coat everything and let the spices bloom.
- Pour in the crushed tomatoes or tomato sauce, drained and rinsed beans, and beef broth or water. Stir well, scraping the bottom of the pot to loosen any browned bits.
- Add the sugar or maple syrup if using to balance the acidity of the tomatoes.
- Bring the chili up to a gentle boil, then reduce the heat to medium low so it simmers steadily. Cover and cook for 20 to 25 minutes, stirring occasionally, until the chili thickens and the flavors blend together.
- Taste the chili and add a pinch more salt if needed, keeping the spice level mild.
- Turn off the heat and let the chili rest for 5 minutes. Set up a toppings bar with bowls of shredded cheese, yogurt, avocado, chips, and other toppings so each person can build their own bowl.
Notes
- For ultra picky eaters, puree half the beans or add pureed vegetables like carrots, celery, or butternut squash so they blend in completely.
- Skip the bell pepper if your kids do not like visible vegetable pieces, or chop it very finely so it melts into the sauce.
- Add a small can of corn, drained, when you add the beans for extra sweetness that kids love.
- Let kids help set up the toppings bar and choose their own toppings, which makes them more excited to try the chili.
- Serve the chili over rice, with cornbread, or alongside tortilla chips so there are familiar foods on the plate.
- Cool the chili to room temperature, then store in an airtight container in the refrigerator for up to 4 days.
- Freeze in portion sized containers or flat freezer bags for up to 3 months, pressing out as much air as possible before sealing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop Simmer
- Cuisine: American