Savor the bold flavors of this hearty Meatball and Black Bean Chili, perfect for freezing and enjoying on those hectic days. Its rich taste is preserved, whether enjoyed straight from the stove or warmed after being frozen.
40 minutes
Savor the bold flavors of this hearty Meatball and Black Bean Chili, perfect for freezing and enjoying on those hectic days. Its rich taste is preserved, whether enjoyed straight from the stove or warmed after being frozen.
tablespoons
Beef Meatballs
each
Onion, finely chopped
each
Mixed Bell Peppers, sliced into strips
each
Fresh Coriander (Cilantro), leaves and stalks separated and finely chopped
cups
Garlic Clove, minced
each
teaspoons
teaspoons
Light brown sugar, heaping
tablespoons
Chopped Tomatoes, canned
0 oz
Black Beans, drained and rinsed
0 oz
Cooked Rice
to serve
1. Prep Work
Prepare your ingredients by chopping the onion, slicing the bell peppers, separating and chopping the coriander leaves and stalks, and mincing the garlic cloves.
2. Browning Meatballs
Heat the olive oil in a large, heavy-bottomed casserole dish over medium heat. Add the meatballs and fry for about 5 minutes, turning occasionally until browned on all sides. Using a slotted spoon, transfer the meatballs to a plate and set aside.
3. Vegetable Sauté
In the same casserole dish, add the chopped onion and bell pepper slices with a pinch of salt, and sauté for 7 minutes until softened and fragrant.
4. Aromatic Infusion
Stir in the finely chopped coriander stalks, minced garlic, smoked paprika, and ground cumin. Continue to cook for 1 minute, allowing the spices to release their flavors.
5. Chili Creation
Sprinkle in the brown sugar, then pour in the chopped tomatoes and black beans. Bring the mixture to a gentle simmer.
6. Meatball Return
Return the browned meatballs to the dish. Cover and let simmer for 15 minutes. The meatballs should be cooked through and the chili thickened.
7. To Serve
Serve the chili hot over cooked rice, garnished with the reserved coriander leaves.
Brown the meatballs in a heavy-bottomed pot or Dutch oven before adding them to the chili to develop a deep, caramelized crust that adds complexity.
Allow the chili to simmer gently to let the flavors meld together and the meatballs become tender, avoiding aggressive boiling.
For your meatballs, consider a mix of ground beef and pork for a balance of flavor and fat content. Aim for an 80/20 mix for beef and a similar fat content for pork.
Always taste and adjust the seasoning of your chili before serving for the perfect flavor balance.
Build layers of flavor by seasoning at different stages and don't shy away from spices like cumin, smoked paprika, and coriander.
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