The idea behind this recipe for Chipotle Meatball Chili was sparked by my Mom. She was busily making meatballs last week when I heard her say “I almost put chili powder in the meatballs.”
Chili powder in meatballs? I loved the sound of it! That’s how this Meatball Chili was born.
This was absolutely delicious! It was a complete and much-needed comfort meal paired with green tomato and Swiss cheese corn muffins.
The meatballs are tender and very spicy with a crusty coating from pan-frying and are swimming in a sea of warm, zesty spices and sauteed aromatics surrounded by earthy white beans and crisp corn off the cob.
So incredibly hearty and satisfying!
Chipotle Meatball Chili
For the Meatballs:
1 pound ground beef
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 Chili 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 Chili 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 jalapenos 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.