Is Chili A Meal? Food ideas to cook with kids.

My husband and I have contrasting opinions on whether or not chili is a meal. I grew up having chili as a meal served with cornbread, rice, or Fritos and topped with green onions, shredded cheese, and sour cream. However, my husband believes chili is a soup or side dish, not a full meal. I’ve always questioned who was right – me or him? So, I’ve decided to suggest various chili recipes we’ve tried at home and let you decide.

Hearty Traditional Chili

Most often, I make a very hearty traditional chili recipe that includes:

• 1 lb ground beef or turkey
• 1 onion chopped 
• 1 green bell pepper chopped
• 14.5 oz can of diced tomatoes (undrained)
• 15 oz can of kidney beans (drained)  
• 1 packet McCormick’s Chili Seasoning

I saute the onion and bell pepper in 2 Tbsp of oil on medium high heat in a large saucepan for about 5 minutes, then add the ground beef or turkey until browned and cooked through. Next, I add the undrained can of diced tomatoes, drained kidney beans and seasoning packet stirring the mixture until combined and boiling. I reduce the heat to low, cover the pot and let the chili simmer for about 15 minutes. I’ve served this chili with cornbread, rice, or Fritos with all the yummy toppings my family loves. 

White Chicken Chili

This is a kid-friendly chili that my children devour when I make it. It’s got just enough spice and plenty of ingredients that give it a thickness you can scoop up on a chip. This recipe includes:

• 1 small yellow onion chopped
• 2 cloves garlic minced
• 2 (14.5 oz) cans chicken broth
• 7 oz can diced green chiles
• 1 ½ tsp cumin
• ½ tsp paprika
• ½ tsp oregano
• ½ tsp ground coriander
• ¼ tsp cayenne pepper
• 8 oz package of cream cheese cubed
• 14.5 oz can of corn drained
• 15 oz can cannellini beans drained
• 2 ½ cups of cooked rotisserie chicken shredded

I saute the onion and garlic in olive oil over medium high heat in a large saucepan. Next, I add the chicken broth, green chilies, and spices. Bring the mixture to a boil and reduce heat to low and simmer for about 15 minutes. Then add cubed cream cheese, corn and beans and stir well. Simmer for another 10 minutes. Finally add in the shredded chicken and heat through. I serve this chili with shredded cheese, sliced avocado, and tortilla chips. 

Skyline Cincinnati Chili

I found this recipe online at www.allrecipes.com. I’ve never served it, but I thought it needed to be included as many love the authentic Cincinnati chili served with spaghetti, chopped onions and grated cheddar cheese. The recipe includes:

• 2 lbs ground beef
• 1 quart water, or amount to cover
• 2 onions finely chopped
• 15 oz can tomato sauce
• 2 Tbsp vinegar
• 2 tsp Worcestershire sauce
• 4 cloves garlic minced
• ½ (1 oz) square unsweetened chocolate
• ½ cup chili powder
• 1 ½ tsp salt
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• ½ tsp ground cayenne pepper
• 5 whole allspice berries
• 1 bay leaf

Place the ground beef in a large pan, cover with about 1 quart of cold water, and bring to a boil, stirring and breaking up the beef with a fork to a fine texture. Slowly boil until the meat is thoroughly cooked, about 30 minutes, remove from heat and refrigerate overnight. The next day, skim the fat from the top of the pan, and discard the fat. Place the beef mixture over medium heat, and stir in the onions, tomato sauce, vinegar, worcestershire sauce, garlic, chocolate, seasonings, berries and bay leaf. Bring to a boil, reduce heat to a simmer and cook, stirring occasionally for 3 hours. Add water if necessary to prevent the chili from burning. Serve over spaghetti with chopped onions and grated cheese on top. 

Texas Chili

The traditional Texas chili is different from other chilis in that it doesn’t contain beans or tomatoes. It’s mainly made up of beef. It’s more like a beef stew with a focus on chili pepper flavor – spicing things up a bit which may be too much for young kids, but we enjoy its kick. The authentic Texas chili recipe below is from www.epicurious.com by Stanley Lobel, Evan Lobel, Mark Lobel, David Lobel, Mary Goodbody and David Whiteman from the September 2009 issue of Lobel’s Meat Bible. It includes:

• 2 oz dried, whole New Mexico (California) guajillo, or pasilla chiles, or a combination (6-8 chiles)
• 1 ½ tsp ground cumin
• ½ tsp ground black pepper
• Salt
• 5 Tbsp lard, vegetable oil, or beef suet
• 2 ½ lbs boneless beef chuck, well trimmed and cut into ¾ inch cubes
• ⅓ cup finely chopped onion
• 3 large cloves garlic minced
• 2 cups beef stock
• 2 ¼ cups water
• 2 Tbsp masa harina (corn tortilla flour)
• 1 Tbsp firmly packed dark brown sugar
• 1 ½ Tbsp white vinegar

Place the chiles in a straight-sided large skillet over medium-low heat and gently toast the chiles until fragrant, 2-3 minutes per side. Don’t let them burn. Place the chiles in a bowl and cover with very hot water and soak until soft, 15-45 minutes, turning once or twice. Drain the chiles; split them and remove seeds. Place chiles in the bowl of a blender and add the cumin, pepper, 1 Tbsp salt, ¼ cup water. Puree the mixture, adding more water as needed until smooth, slightly fluid paste forms. Set the chile paste aside. 

Return skillet to medium-high heat and melt 2 Tbsp of lard. When it begins to smoke, swirl skillet to coat and add half of the beef. Lightly brown on at least two sides, about 3 minutes per side, reducing the heat if the meat threatens to burn. Transfer to a bowl and repeat with 2 more Tbsp of lard and remaining beef. Reserve. 

Let the skillet cool slightly, and place it over medium-low heat. Melt the remaining 1 Tbsp of lard in the skillet; add the onion and garlic and cook gently for 3-4 minutes, stirring occasionally. Add the stock, the remaining 2 cups water and gradually whisk in the masa harina to avoid lumps. Stir in the reserved chile paste, scraping the bottom of the skillet with a spatula to loosen any browned bits. Add the reserved beef and bring to a simmer over high heat. Reduce heat to maintain least possible simmer and cook, stirring occasionally, until the meat is tender and 1 ½ to 2 cups of thickened but still liquid sauce surrounds the cubes of meat, about 2 hours.

Stir in the brown sugar and vinegar thoroughly and add more salt to taste. Gently simmer for 10 minutes more. Turn off the heat and let the chili stand for at least 30 minutes. Finally, reheat gently and serve in individual bowls with a dollop of sour cream on top. Enjoy what the Texans call a “Bowl o’ Red”!

Now that you have the recipes of chili that can be served for your family, would you consider it a meal or a side? In my opinion, there is no question – chili is a meal! Let us know your thoughts and recipes for chili. Will you share your family’s favorite chili recipe with us? Connect with us on Twitter @MapsCookingKids or on Instagram @MapsCookingKids. Until next time, Agape, be kind, and happy parenting.