Grandma's Chili - Baby-Led Weaning Adaptation

Ingredients

finger food Ingredients

table food Ingredients

pincer grasp Ingredients

puree Ingredients

finger food Instructions

  1. CHOP the **onion** and **bell pepper** finely. Mince the **garlic**.
  2. COOK and stir the **ground beef**, **onion**, **garlic**, and **bell pepper** in a large Dutch oven over medium-high heat until the meat is browned (reaching 160°F) and vegetables are tender. Drain off the fat.
  3. [PULL POINT] REMOVE 1/2 cup of the cooked beef and vegetable mixture for the baby and place it into a small saucepan before any salt or hot spices are added to the main pot.
  4. [BABY PREP] ADD a portion of the **diced tomatoes**, **tomato sauce**, a pinch of **paprika**, and a pinch of **cumin** to the baby's saucepan. Simmer on low heat for 15-20 minutes until the vegetables are extremely soft and mushy.
  5. [BABY PREP] ADD a small handful of rinsed **kidney beans** to the baby's saucepan. Cook for another 5 minutes until heated through, then use a fork or potato masher to crush the beans completely flat, mixing them with the beef into a thick, rustic mash.
  6. [BABY PREP] ALLOW the baby's portion to cool completely. Serve as a thick, scoopable rustic mash of beef and smashed beans that baby can easily grasp and self-feed.
  7. FINISH the family's meal by stirring the **chili powder**, **table salt**, **cayenne pepper**, remaining **paprika**, **cumin**, **diced tomatoes**, and **tomato sauce** into the main Dutch oven. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours. Stir in the remaining **kidney beans** and heat through before serving.

table food Instructions

  1. CHOP the **onion** and **bell pepper** finely. MINCE the **garlic**.
  2. COOK and stir the **ground beef**, **onion**, **garlic**, and **bell pepper** in a large Dutch oven over medium-high heat until the meat is browned (reaching 160°F) and vegetables start to soften. DRAIN off the excess fat.
  3. STIR in the **diced tomatoes**, **tomato sauce**, **chili powder**, **paprika**, and **cumin**.
  4. [PULL POINT] TRANSFER a portion of the beef and tomato mixture (about 1 cup) to a small saucepan for the baby before adding the **table salt** and **cayenne pepper** to the family pot.
  5. [BABY PREP] ADD a portion of the rinsed **kidney beans** (about 1/4 cup) to the baby's saucepan. Cover and simmer both pots on low heat for 2 hours, stirring occasionally, until the vegetables in the baby's pot are completely soft and melt-in-the-mouth tender.
  6. [BABY PREP] REMOVE the baby's portion from heat and allow to cool. MASH the **kidney beans** slightly with a fork to break the skins, and ensure the **ground beef** is finely crumbled before serving.
  7. FINISH the family's chili by stirring the remaining **kidney beans** into the main Dutch oven, heating through, and serving warm with cornbread and pickles.

pincer grasp Instructions

  1. CHOP the **onion** and **bell pepper** into small pieces. MINCE the **garlic**.
  2. HEAT a large Dutch oven over medium-high heat.
  3. [BABY PREP] ADD the **ground beef**, **onion**, **garlic**, and **bell pepper** to the pot. Cook and stir until meat is browned to an internal temperature of 160°F and vegetables are tender. Drain off fat.
  4. [BABY PREP] ADD the **diced tomatoes**, **tomato sauce**, **paprika**, and **cumin** to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours, stirring occasionally, until the vegetables are extremely soft.
  5. [PULL POINT] REMOVE 1/2 cup of the beef and vegetable mixture from the pot and place it into a separate small saucepan for the baby.
  6. [BABY PREP] ADD 2 tablespoons of drained and rinsed **kidney beans** to the baby's saucepan. Simmer for 5 minutes until heated through, then use a fork to crush and smear the beans flat into a rustic mash. Ensure beef clumps are crumbled to 1cm or smaller.
  7. [BABY PREP] ALLOW the baby's portion to cool completely to room temperature. Serve the crumbled beef, soft veggies, and smashed beans as 1cm bite-sized pieces.
  8. FINISH the family's meal by adding the **table salt**, **cayenne pepper**, **chili powder**, and the remaining **kidney beans** to the main Dutch oven. Heat through and serve warm.

puree Instructions

  1. CHOP the **onion** and **bell pepper**, and mince the **garlic**.
  2. COOK and stir the **ground beef**, **onion**, **garlic**, and **bell pepper** in a large Dutch oven over medium-high heat until the meat is browned and vegetables are tender. Ensure beef reaches 160°F.
  3. DRAIN off the fat from the meat and vegetable mixture.
  4. STIR in the **diced tomatoes**, **tomato sauce**, **paprika**, and **cumin**.
  5. [PULL POINT] REMOVE 1/2 cup of the beef, vegetable, and tomato mixture for the baby and place it into a small saucepan. Add 2 tablespoons of the drained and rinsed **kidney beans** and 1/4 cup of water, breastmilk, or formula to the saucepan.
  6. [BABY PREP] SIMMER the baby's portion on low heat for 15 minutes until the beans and vegetables are extremely soft.
  7. [BABY PREP] TRANSFER the baby's simmered mixture to a blender or food processor. BLEND until completely smooth and lump-free, adding more breastmilk, formula, or water if needed to reach a runny puree consistency.
  8. [BABY PREP] ALLOW the puree to cool completely. Serve a small, smooth dollop on a baby spoon.
  9. FINISH the family's chili by adding the **chili powder**, **table salt**, **cayenne pepper**, and the remaining **kidney beans** to the large Dutch oven. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours, stirring occasionally.

Pediatric Guidelines & Medical References

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