Chipotle Meatball Chili

My Mom was busily making meatballs last week when I heard her say "I almost put Chile powder in the meatballs." Light bulbs immediately lit up inside me. Chile powder meatballs sounded mighty appealing. Three seconds later Meatball Chili was born and the recipe was being shaped in my mind. I'm sure it's been done before by someone, somewhere, even though I've never heard of it. I would of jumped right on that chili wagon if I had. This was absolutely delicious! It was a near perfect and much-needed comfort meal paired with green tomato and swiss cheese corn muffins. Spicy, tender meatballs with a crusty coating from pan-frying surrounded by earthy beans, crisp corn off the cob and all of it swimming in a sea of warm, zesty spices and sauteed aromatics. So incredibly hearty and satisfying!






Chipotle Meatball Chili
(by Reeni)

For the Meatballs:
1 pound ground beef
1 egg
1/3 cup seasoned bread crumbs
1/4 cup onion, minced
3 cloves garlic, minced
2 Chipotle peppers in Adobo, minced, and mashed with a fork
1 tablespoon parsley
2 teaspoons Chile powder
1 teaspoon Worcestshire sauce
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
Oil for sautéing

For the Chili:
Oil for sautéing
1 large onion, diced
1 green pepper, thinly sliced in 1-inch long pieces
1-2 jalepenos, diced, seeds and ribs removed(for extra heat add them in)
4 cloves garlic, minced
2 Chipotle peppers in Adobo, minced and mashed with a fork
1 tablespoon Chile powder
1 teaspoon cumin
2 teaspoons oregano
1/2 teaspoon Cinnamon
1 teaspoon salt (more to taste)
1/2 teaspoon black pepper
14 and ½ ounce can diced tomatoes with juices
1 can small white beans or cannelini beans with juices
1 ear of corn or ½ cup frozen or canned(drained) corn
1/2 cup water

In a large bowl combine all the meatball ingredients. Heat a large skillet/saute pan over medium-low heat. Add a tablespoon or two of vegetable oil. Form the meatballs into 1-inch or smaller size meatballs. Place in heated oil and brown on all sides in two batches.

While the meatballs are cooking saute the onion, green pepper, and jalepenos in a tablespoon or two of oil in a large heavy-bottomed sauce pan or soup pot. When the onion and pepper are softened add the garlic and chipotle pepper. Saute for an additional 3-4 minutes. Add the meatballs as they are browned along with the seasonings, tomatoes, undrained beans, corn, and water. The mixture will seem thick at first but the tomatoes will cook down and release their juices. Simmer for 25-30 minutes, taste and re-season if needed during the cooking and before serving. Serve with toppings like sour cream, shredded cheese, tortilla chips/strips, corn muffins, or crusty bread.


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I'm sending this over to Deb of Kahakai Kitchen for her Souper Sunday(soup, sammie, or salad) round-up!





BSI Assignment Brown Sugar is being hosted by Kamran of The Sophisticated Gourmet this week! Send him your entries by 9 p.m. this Sunday!