Arriving home too late to make a traditional dinner before my daughter Olivia’s basketball practice started, I offered quick options to my hungry gang: warmed up chili left over from our big game bounty on Sunday, grilled cheese, turkey vegetable soup made the night before. My son Josh asked for grilled cheese and my other daughter Isabel wanted that and chili. As I rushed to heat up the chili alongside the bread slices sizzling in nutty smelling butter, waiting for strands of cheddar to melt on top, it hit me: chili filled grilled cheese.
I announced my idea. A short silence followed, then big “oooohs” as Isabel, the blogger behind My Teen Love Affair With Food, fetched her camera. I spooned on a generous portion of the piping hot chili into the centers of the crisping cheese topped bread, folded the mates on top, and voila, a hearty melding of flavors and textures that made for a quick, comforting meal.
The meat I used in the chili was a combination of the chili coarse ground and traditional 85% ground chuck from Whole Foods Market. While it’s got enough spice to fuel the appetite, it doesn’t have more than a mild heat. The smokiness of the chili, creaminess of the mild cheddar cheese and butter browned bread were a fine marriage.