When my daughter was 6 years old, she was not only a picky eater whose intake of food was limited to 10 items—chili among them—but also the kind of kid who might not feel hungry at 6:00 but two minutes later was ravenous. And so I came up with this incredibly easy recipe.
Serve with boiled white rice, couscous, or pasta.
All-Meat Chili: Increase the meat to
Vegetarian Chili: Omit the meat and add another 16-ounce can of beans, drained and rinsed; increase the spaghetti sauce to
More Authentic Chili (if you’re not so pressed for time): Sauté
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