My Favorite Chili Recipe for Little Ones

Ingredients 0/15

Step 1

Set your oven rack about 6 inches from the heat source and preheat the broiler. Line a baking sheet with foil, then place the green bell pepper on it. Pop it under the broiler, turning every 5 minutes, until the skin is blackened and bubbling—this usually takes around 20 minutes. Once it’s done, put the pepper in a sealed plastic bag and let it sit while you move on to the next steps.

Step 2

Heat up a Dutch oven over medium-high and cook the ground beef and sausage together until nicely browned and crumbly, about 5 to 7 minutes. Drain off any excess grease and transfer the meat to a bowl for now. Using the same pot, add a bit of olive oil and lower the heat to medium-low. Sauté the onions and garlic until the onions turn soft and translucent, which should take around 5 to 10 minutes.

Step 3

Carefully take the roasted pepper out of the bag, peel off the charred skin, and chop it up. Toss the chopped pepper back into the pot along with the cooked meat, chili beans, coffee, green chiles, cocoa powder, cumin, and chili powder. Give everything a good stir and let it simmer for about 5 minutes, stirring occasionally so it heats through.

Step 4

Stir in the crushed tomatoes and water, then season with salt to taste. Bring everything to a boil, cover the pot, and lower the heat to let it simmer gently. Let it cook for at least 30 minutes so all those flavors can meld together. After that, take the lid off and keep simmering until the chili thickens up nicely, which should take another 30 minutes or so. Enjoy!