For a while we had to avoid spicy foods, but these days the Kidlet seems to be warming up to them, so to speak -- she still doesn't like the spicyiness as such, but if the food is otherwise tasty she'll gladly eat it, as long as she has milk to drink!

Beef and Bean Chili

From the Complete Cookbook for Young Chefs by America's Test Kitchen

Ingredients

• 1 lb lean ground beef or finely chopped stewing beef
• 2 tbsp water
• ¼ tsp baking soda
• 1 (15oz) tin pinto beans
• 3 tbsp oil
• 1 onion, peeled and chopped
• 1 red bell pepper, chopped
• ¼ tsp salt
• 4 garlic cloves
• 3 tbsp chili powder
• 2 tsp ground cumin
• ¾ tsp oregano
• 1½ chicken broth
• 1 (14.5oz) crushed tomatoes

Directions

1. In a medium bowl, combine beef, water, and baking soda, and stir to coat. Set aside.
2. Drain and rinse beans.
3. In Dutch oven, heat oil over medium heat, then add onion, bell pepper, and salt, and cook, stirring occasionally, until vegetables soften, ~5 minutes.
4. Stir in garlic, chili powder, cumin, and oregano, and cook for another minute.
5. Add the beef and cook, stirring occasionally, until no longer pink, ~5 minutes.
6. Stir in broth, tomatoes, and beans. Deglaze pot and bring to a simmer; reduce heat to medium-low, cover, and cook for 20 minutes, stirring partway through.
7. Remove lid and continue cooking, stirring occasionally, until chili thickens, another 20 minutes. Serve.