Chilli con carne has long been a comforting, flavour-packed dish loved by families across the world. With its rich history originating from Tex-Mex cuisine—a fusion of Mexican and Southern American flavours—it has evolved into a household favourite that’s as flexible as it is delicious. This kid-friendly version, “Kiddy Chilli Con Carne with Homemade Nachos,” is designed to keep all the savoury goodness of the original dish while toning down the spice for little tastebuds. It’s the perfect introduction to bolder flavours for younger eaters, and it offers the ideal balance of nutrition, taste, and fun.
One of the reasons chilli con carne stands the test of time is because it’s endlessly adaptable. Whether you serve it piping hot on a cold day, spoon it over a soft baked potato, pair it with rice, or pile it high on tortilla chips for a family movie night, it’s designed to please all kinds of appetites. But one common issue when cooking for a family is spice level. Adults may have a taste for more heat, while kids shy away from anything too bold. That’s where this recipe takes a smart and practical turn: by preparing a base that’s mild and flavourful, you can then portion it out and add additional spices to some of the batch to suit everyone at the table.
This version of chilli con carne uses minced steak-quality beef for a rich and meaty texture, combined with sweet bell peppers, mushrooms, and kidney beans for added nutrition and color. The use of passata (which is simply pureed, strained tomatoes) keeps the sauce smooth and kid-friendly, avoiding any surprise tomato chunks. To deepen the flavour without overwhelming the palate, a beef stock cube is added. The result is a mild yet deeply satisfying sauce. For those who want more kick, an extra dash of chilli powder or crushed dried chillies near the end of cooking will do the trick.
The homemade nachos are what lifts this dish from a simple weekday meal to an experience. Instead of relying on store-bought chips, flour tortilla wraps are sliced and lightly baked to create a crisp base with better texture and fewer additives. They are perfect for dunking into the chilli or layering for fully loaded nachos. Topped with grated cheddar, creamy sour cream, and served alongside fluffy white rice, this dish becomes not just a meal, but a fun, interactive occasion that children and adults can both dig into.
Above all, what makes this recipe truly shine is its flexibility. It’s freezer-friendly, perfect for batch cooking, and ideal for leftovers. Whether you’re entertaining, preparing a quick dinner, or planning a relaxed weekend lunch, this kiddy chilli con carne with homemade nachos offers a unique combination of ease, customisation, and kid-approved flavour that will earn its place as a regular feature in your cooking repertoire.
Kiddy Chilli Con Carne With Homemade Nachos
Ingredients
Chilli Ingredients
700 grams ground beef (minced beef) - steak- 1 medium red pepper (red capsicum)
- 1 medium yellow bell peppers (yellow capsicum)
- 1 medium yellow onion - red or white finely chopped
- 200 grams mushrooms - sliced
- 500 ml passata or crushed tomatoes (tomato puree with seeds removed)
- 1 cube beef stock (beef broth or beef bouillon)
- 400 grams kidney beans - drained and rinsed
- 1 teaspoon chili powder (chilli powder in British English) - as required
- 21 small dried chillies - chopped
Nachos Ingredients
- 1 package flour tortilla wraps
- 1 cup sour cream
- 1 cup cheddar cheese - grated
- 1 cup white rice - boiled
Instructions
- Fry off the mince along with the onions, mushrooms and peppers. Strain off any excess fat.
- Add the passata, stock cube and kidney beans and continue to cook for 5 minutes.
- Divide chilli up as necessary and add chilli powder and chilli peppers as required.
