Since Lucy’s gone back to work, I’ve been responsible for getting our meals on the table when Bea and I get home. We’ve started planning our meals of a weekend so that we’re sorted for the week ahead. It’s really tricky planning any regular kind of variety, but we’re getting there. You can see our current week’s food here…
This recipe is for a bung-it-all-in chilli con carne recipe. This is also the first Cheffy Daddy post that’s not taken from a recipe book – I just checked with some other baby-led recipes on the amount of chilli I could get away with!
So here it goes, a fairly quick and easy recipe, full of veg, easy for an 11-month-old to eat and delicious for grown-ups too!
500g beef mince
2-3 cloves of garlic (finely chopped)
2 onions (finely chopped)
1 pepper (finely chopped)
A couple of carrots (chopped in a baby-led-weaning friendly way, see photo below)
1 tin of chopped tomatoes
1 tin of sweetcorn (though I only used 4-5 tbsp!)
1 tin of kidney beans
Tomato puree (to thicken the sauce)
Chilli powder- 1/4 tbsp
Paprika – not sure how much, used up the jar we had left, about a tbsp I reckon…
1/2 a vegetable stock cube (for babies)
You may spot a running theme to my recipes (put onions/garlic in frying pan…), but here goes:
- Fry the onions for a couple of minutes, and chuck the garlic in at the same time. I did this in a large saucepan so that I could keep adding things in without it spilling everywhere. I am notorious for this, so I’m glad I kept my ambitions in check and didn’t use the big frying pan!
- Add half the spices so that they coat the onion and the garlic.
- At this stage, the mince can join in the frying fun. Whole pack in, mash it around as you go, stirring everything together.
- You can also add in the pepper and carrots at this stage, or after the beef has cooked fully if you prefer.
- This is where it gets really complicated…after about ten minutes, put everything that was in a tin into the pan. Portion control on the sweetcorn is advised as a little goes a long way!
- At this point, you can just leave it bubbling away (probably after about ten minutes of frying everything) on a low heat whilst you play with your little one(s)!
We served ours with rice. We use a half/half mix of Thai jasmine and Basmati, rinse off the starch and cook it thanks to a tip we got on a cookery course (which I might share in future…). Basically, after about ten minutes of prep, this recipe can be left to its own devices whilst you do other things. After half an hour, you can serve up a bit to cool down for your baby/toddler, and get everything else ready.
Bea absolutely smashed this, so I can definitely recommend it on her behalf! Perhaps I’ll add a Bea-rating to all future ‘Cheffy Daddy’ posts!
What are your favourite baby-friendly recipes? Let us know in the comments!