Once a month Bev Weidner, of Bev Cooks fame and the mom of adorable twin littles, stops by to share an easy, one-two approach to dinner to keep everyone happy: Start by making one classic recipe for the kids in the house, then dress up that same dish with bold flavors for the adults.
You hardly hear anyone say, “I love this time of year!” in regard to winter. Especially that dreadful stint from January to March when you feel Old Man Winter won’t ever pack his stupid bags and leave you the heck alone. And I’ll tell you, I’m in that boat. I usually loathe the wintertime. But I’m trying to be better about my grumpy bump winter ‘tude and suck it up. Because you know what? CHILI.
You can’t go wrong with a good ol’ chili, ya know? While there are 15 million versions of chili out there, I wanted to keep this one classic on the flavor front, but give it a little twist for the adults. Think spicier. Definitely spicier.
The chili starts off the same for everyone: browned seasoned beef, a dose of veggies, black beans, tomatoes and a little bit of tomato sauce (to thicken). At this point the kids’ version is ready! It’s chunky and simple. Serve it with cornbread and a mountain of shredded cheddar. I’m almost sure your littles will praise your name for the rest of ever.
Now, to up the ante for the adults, I added a bit of beer, beef stock, more chili powder, a minced jalapeno and brown sugar to round it out. It’s got a KICK, yo. And it’s a bit soupier than the kids’ version, but I prefer that in a chili. I like the beans to swim a little — practice their backstroke. Do you? That’s right, you do.
We’re kind of liking this time of year now, aren’t we?