Tuesday, December 11, 2012

Kids Cooking -- Chili Con Carne


I'm back again with a new cookbook.  This week's cookbook is Kids Cooking: A Very Slightly Messy Manual.  It's a book from the Klutz series and it was published in 1987.  I'm not sure I got it that year, but very soon after.

One of the coolest things about this book is that it came with a set of measuring spoons, and within the (illustrated) recipes in the book, they show pictures of the color spoons that kids would use to make the recipe correctly.


I didn't realize until I was taking this picture that, on the Tablespoon, the letters are in ALL CAPS.  It's not 1 tablespoon, it's 1 TABLESPOON.  Tablespoons are intense, y'all.

Anyway, I did the usual thing and made my own adjustments to this recipe, the main one being that the original recipe calls for a chopped green pepper.  Dennis is allergic to peppers, so, obviously, that wasn't an option.  I also added cayenne pepper, because I'm a little obsessed with it at the moment.  (Don't believe me?  Check out the beer cheese soup!)

Dennis says this is the best thing I've ever made.  he says that every couple of months, but this recipe has the new distinction.


Chili Con Carne
Serves 2 hungry adults, 3 not-so-hungry adults

Ingredients

1 medium onion, chopped
1 pound ground beef
1 can kidney beans
1 tsp. chili powder
2 tsp. garlic salt (or 1 tsp. garlic powder and 1 tsp. salt)
1/2 tsp. cayenne pepper (I put in 1 tsp., but we also like things spicy)
Corn chips, like Fritos (I used a generic brand -- I wouldn't necessarily recommend this.)
1 big can crushed tomatoes, 28 oz. (You won't use all of it, but you'll use most of it.)
Mexican cheese (optional)

Chop the onion.  Put the onions and the beef into a pan and cook over medium heat, turning often, until the meat is cooked through.

When the meat is cooked, take the pan off the burner and drain the fat out of the pan. Discard the fat.

Add the kidney beans (with the liquid), tomatoes, chili powder, garlic salt, and cayenne pepper to the meat mixture.  Stir well and cook over high heat, stirring frequently, until the mixture begins to boil.  

Turn the heat down to medium and simmer, stirring so it doesn't stick, for another 10 minutes.

Spoon chili into bowls and put a handful or two of corn chips on top.  I also added Mexican cheese, and it really added to it.

Good

Better

 Awesome