With the twins now two years old, I’ve finally found the time to reintroduce some of our favorite meals from before we became parents. Cooking chili has always been one of my go-to dishes because it's simple and quick to prepare. However, given how messy it can get, especially with the spice, I decided to hold off until they were older. It’s such a relief to finally share these flavors with them again!
Preparing this dish was a fantastic experience for the 12 Dishes series. While the kids didn’t help with the actual chili sauce, they absolutely loved assembling their own tortillas. Their excitement was contagious, and everyone ended up with clean plates—a win-win situation!
Ingredients:
- 1 large onion
- 1 red pepper
- 2 garlic cloves
- 1 tsp mild chili powder
- 1 tsp paprika
- 1 tsp ground cumin
- 500g lean ground beef
- 1 beef stock cube
- 1 can of chopped tomatoes
- 1 tsp sugar
- 2 tbsp tomato paste
- 1 can of kidney beans
For Serving:
- Plain boiled long-grain rice
- Flour tortillas
- Lettuce
- Sour cream, guacamole, salsa
- Grated cheese
How to Make It:
- Sauté the onion until golden, then add the red pepper, garlic, and spices. Brown the ground beef.
- Combine the beef stock with 300ml of water, add the chopped tomatoes, tomato paste, and sugar. Mix into the beef mixture.
- Simmer for about 20 minutes.
- Add the kidney beans and continue simmering for another 10 minutes.
- Serve with rice, tortillas, salad, and sauces.
I encouraged the twins to help assemble their own tortilla wraps. Each child had a small bowl containing various ingredients, allowing them to customize their meal however they liked. Although they needed assistance rolling the tortillas, Molly, who is five, managed it independently. Using mini tortillas was perfect for the younger ones—they were easy to handle and eat!
The kids thoroughly enjoyed adding toppings like sour cream, guacamole, and salsa using squeezable bottles. Despite the convenience, I must admit homemade sauces would have tasted better. Still, it was a great learning experience for them, and they had a blast!
Surprisingly, the twins also loved the lettuce, which was a pleasant surprise. And what better way to wrap up a meal than with a piñata? At the end of our holiday, we broke out the piñata, and the girls were thrilled to find all the candies hidden inside. Though they were a bit nervous about hitting it, they eventually got the hang of it.
Our Recipe for the Around the World in 12 Dishes Series:
Welcome to “Around The World in 12 Dishesâ€! We’re embarking on a culinary adventure inspired by Phileas Fogg’s journey, exploring 12 countries through 12 dishes. One dish per country, just like Fogg’s travels!
The world is a vibrant tapestry of cultures, colors, and traditions. While our kids may see maps and flags, there’s no better way to truly connect with these places than through food. By tasting and smelling these dishes, we hope to bring the world closer to home for both you and your family.
Beyond the joy of cooking, this project offers countless educational opportunities—math, science, history—it’s a win-win! Let’s dive into the rich flavors of each nation and create unforgettable memories along the way.
Around the World in 12 Dishes:
Our journey began in London, UK, and Stockholm, Sweden. From there, we traveled to Moscow, Russia, and New Delhi, India, before landing in Tokyo, Japan. After visiting Papeete, the capital of French Polynesia, we’ve now arrived in Mexico City!
Stay tuned as we explore more countries and recipes. There’s so much to discover and savor!
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