Meatball chilli con carne
www.olivemagazine.com
www.olivemagazine.com
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Ingredients

  • olive oil 2 tbsp
  • 1 onion 1, chopped
  • 1 green pepper 1, diced
  • 1 red pepper 1, diced
  • 1 mild chilli powder 2 tsp
  • 1 ground cumin 2 tsp
  • 1 smoked paprika 1⁄2 tsp
  • 1 garlic granules 1 tsp
  • 1 dried oregano 2 tsp
  • 1 chopped tomatoes 2 x 400g tins
  • 1 tomato purée 2 tbsp
  • 1 beef stock 400ml
  • 1 kidney beans 400g tin, rinsed and drained
  • 1 coriander a small bunch, chopped, plus extra to serve (optional)
  • 1 rice to serve
  • 1 mature cheddar 100g, grated to serve
  • 1 soured cream 150g, to serve
  • 1 beef mince 500g
  • 1 onion 1, grated and excess liquid squeezed out
  • 1 mild chilli powder 1 tsp
  • 1 ground cumin 1 tsp
  • 1 breadcrumbs 50g
  • 1 egg yolk 1Method Step 1 To make the meatballs, put all the ingredients and plenty of seasoning in a bowl and mix really well with your hands. Roll into 30 walnut-sized meatballs. Step 2 Heat 1 tbsp olive oil in a deep non-stick frying pan. Cook the meatballs in batches until well browned all over, then scoop out onto a plate with a slotted spoon. Step 3 Add the onion to the same pan (along with a little more oil if needed) and cook for 8 minutes until softened and turning dark golden. Add the peppers and cook for another 8 minutes until they start to soften and colour. Step 4 Add all of the spices and herbs, and stir everything for a few minutes, letting the spices cook out a little. Add the chopped tomatoes, purée and stock, and bring to a simmer, stirring. Step 5 Simmer, uncovered, for 15 minutes until the mixture has thickened, then add the meatballs and kidney beans, and simmer for another 20 minutes. Stir in the coriander and serve with rice, cheese, soured cream and more coriander, if you like.

Instructions

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