More About This Recipe
I like chili as much as the next red-blooded American, but I not how everything gets broken down into tiny pieces. That’s why I love this chili recipe so much.
Instead of just mashing up ground beef, I like to make little meatballs first. They hold together better and each bite is almost like eating a cheeseburger!
Of course, making little meatballs is a bit more work, but it’s worth it. Just roll out 25-30 small meatballs and brown them with a few tablespoons of olive oil in a large, sturdy pot.
When they’re cooked and browned, remove them and then add the diced onions, green peppers and jalapeno.
Cook those down until the veggies are soft and then add lots of spices, garlic, and a little tomato paste. This will start to smell really good!
After that has cooked down for a few minutes, add the diced tomatoes and beef stock. Bring this to a beautiful simmer.
Next, toss in the meatballs that are already cooked as well as the drained and rinsed beans. You’re on your way!
Let this all simmer together for 8-10 minutes so the flavors combine.
As with anything, taste the chili at this point and season it with salt and pepper!
Spoon this up in bowls with lots of cheddar cheese, a dollop of sour cream and diced scallions.
For 45 minutes of work, it doesn’t get much better than this for a warming winter meal!
Nick thinks cheeseburgers and chili were made to be together! Check out his blog, Macheesmo, and follow him on his Tablespoon profile.