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Butteryum food blog recipes

Kid-Friendly Chili

Patricia Reitz

When my kids were young, they didn't like chili that was spicy and they didn't want to see "chunks" of vegetables so I developed this version to please them.  If you're little one's taste buds are super sensitive, reduce or omit the Chipotle Tabasco (it adds just a touch of heat, but more importantly, it adds a wonderful smoky flavor).  This thick and hearty chili is great on its own, or used as a topping on hot dogs or baked potatoes.

Kid-Friendly Chili

serves 6-8 as an entree

Printable Recipe

2 tablespoons olive oil

1 cup finely minced onion

1/2 cup finely minced green bell pepper

3 cloves garlic, minced

pinch of salt

1 pound ground beef (or ground turkey)

1 teaspoon Kosher salt

1/2 teaspoon ground black pepper

1 28-ounce can crushed tomatoes (high quality or low acid)

2 16-ounce cans kidney beans, drained (or any other beans)

2 teaspoons ground cumin

1 tablespoon dried parsley

2 teaspoons Worcestershire sauce

1 teaspoon Chipotle Tabasco sauce

1 bay leaf

Heat the olive oil in a heavy bottomed Dutch-oven over medium-high heat and saute the onions, bell pepper, garlic, and a pinch of salt; stir frequently until the onions are translucent.  Lower the heat to medium and add the ground beef, kosher salt, and black pepper; cook until the beef is no longer pink, stirring to break up clumps.  Add crushed tomatoes, drained beans, ground cumin, parsley, bay leaf, Worcestershire, and Chipotle Tabasco; stir to combine.  When mixture starts to bubble, reduce heat to low and simmer for 30-40 minutes, stirring occasionally.  Remove bay leaf before serving with sour cream and shredded cheddar cheese.