Three-Bean and Meatball Chili
Nov. 8th, 2021 03:55 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
fuzzyredThis week's recipe comes from a "new" cookbook, Desperation Entertaining by Beverly Mills & Alicia Ross. I think it was a gift from my mother in some previous year, but it's equally possible I bought it myself; I no longer remember. *laugh* It focuses on last minute entertaining though, so most of the recipes are quick or can be made ahead, and this chili only took about 30 minutes.
Ingredients
1 bag (18 ounces) precooked frozen meatballs
2 teaspoons olive oil
2 large onions (for about 2 cups chopped)
1 tablespoon bottled minced garlic
3 cans (14 1/2 punces each) chili-style seasoned tomatoes
1 large can (15 ounces) tomato sauce
1 can (15 1/2 ounces) red kidney beans
1 can (15 1/2 ounces) black beans
1 can (15 1/2 ounces) navy beans
1 teaspoon chili powder
Directions
1. Place the meatballs on a microwave-safe plate and microwave, uncovered, on high for 4 minutes to begin defrosting.
2. Meanwhile, heat the olive oil in a 4 1/2-quart Dutch oven or soup pot over medium heat. Peel and coarsely chop the onions, adding them to the pot as you chop. Add the garlic and cook until the onions are soft, about 4 minutes.
3. Add the tomatoes with their juice and the tomato sauce to the pot with the onions. Stir to mix. Put the kidney, black, and navy beans in a colander, rinse, and drain well. Add the beans to the tomato mixture. Add the chili powder and stir well.
4. Remove the meatballs from the microwave and cut them in half. Add the meatball halves to the pot with the tomato and bean mixture. Raise the heat to medium-high. Stir well to mix. Bring the chili to a boil, stirring occasionally. Reduce the heat to low and simmer 5 minutes to blend the flavours. Serve at once or continue to simmer until ready to serve, stirring from time to time. Serves 8
Thoughts and Variations
I bought a 24 ounce package of lean angus beef meatballs, and used roughly 3/4 of the bag. I eyeballed th oil, so I was probably a bit heavy handed. I chopped one large onion and didn't measure the amount, but in my experience, I always end up with twice the amount of onions requested if I listen to the book, so I think I'm fine. I used 3 cloves of fresh garlic and minced it. I started off measuring my cans of Chili Seasonings dice stewed tomatoes, but in the end I only had about 3 or 4 ounces left so I ended up dumping in the last of it (the cans were each 540mL, roughly 19 ounces). The tomato sauce can was 14 ounces, while all the beans were 19 ounces (thank you American recipes and Canadian stores -.-) and I used Dry Pigeon Peas instead of navy beans because I couldn't find canned navy beans in my store. The pigeon peas looked roughly the same size as navy beans though, so I figured it'd probably be okay. I also added a bit of paprika, necause I used straight chili powder and not a seasoning mix.
I chopped the onions and garlic last night to save time, so I dumped everything in the pot at once and it seemed to work fine. I also let the meatballs defrost in the fridge overnight so I didn't bother microwaving them. Everything came together real easy, and I think it only made about 4 dishes (the pot, the knife, the stirring spoon, and the container for the onions) so that was really nice. The spoonful I tried was really tasty, although I probably could have added a few more spices. I will be having a proper bowl of chili with tortilla chips and probably shredded cheese when I get home from my therapy appointment and I'm really looking forward to it. This is definitely a nice and easy recipe for chili that I will keep in my repetoire, although I am going to have chili for *ages* now. Hmmm... I should probably freeze some of it...
Ingredients
1 bag (18 ounces) precooked frozen meatballs
2 teaspoons olive oil
2 large onions (for about 2 cups chopped)
1 tablespoon bottled minced garlic
3 cans (14 1/2 punces each) chili-style seasoned tomatoes
1 large can (15 ounces) tomato sauce
1 can (15 1/2 ounces) red kidney beans
1 can (15 1/2 ounces) black beans
1 can (15 1/2 ounces) navy beans
1 teaspoon chili powder
Directions
1. Place the meatballs on a microwave-safe plate and microwave, uncovered, on high for 4 minutes to begin defrosting.
2. Meanwhile, heat the olive oil in a 4 1/2-quart Dutch oven or soup pot over medium heat. Peel and coarsely chop the onions, adding them to the pot as you chop. Add the garlic and cook until the onions are soft, about 4 minutes.
3. Add the tomatoes with their juice and the tomato sauce to the pot with the onions. Stir to mix. Put the kidney, black, and navy beans in a colander, rinse, and drain well. Add the beans to the tomato mixture. Add the chili powder and stir well.
4. Remove the meatballs from the microwave and cut them in half. Add the meatball halves to the pot with the tomato and bean mixture. Raise the heat to medium-high. Stir well to mix. Bring the chili to a boil, stirring occasionally. Reduce the heat to low and simmer 5 minutes to blend the flavours. Serve at once or continue to simmer until ready to serve, stirring from time to time. Serves 8
Thoughts and Variations
I bought a 24 ounce package of lean angus beef meatballs, and used roughly 3/4 of the bag. I eyeballed th oil, so I was probably a bit heavy handed. I chopped one large onion and didn't measure the amount, but in my experience, I always end up with twice the amount of onions requested if I listen to the book, so I think I'm fine. I used 3 cloves of fresh garlic and minced it. I started off measuring my cans of Chili Seasonings dice stewed tomatoes, but in the end I only had about 3 or 4 ounces left so I ended up dumping in the last of it (the cans were each 540mL, roughly 19 ounces). The tomato sauce can was 14 ounces, while all the beans were 19 ounces (thank you American recipes and Canadian stores -.-) and I used Dry Pigeon Peas instead of navy beans because I couldn't find canned navy beans in my store. The pigeon peas looked roughly the same size as navy beans though, so I figured it'd probably be okay. I also added a bit of paprika, necause I used straight chili powder and not a seasoning mix.
I chopped the onions and garlic last night to save time, so I dumped everything in the pot at once and it seemed to work fine. I also let the meatballs defrost in the fridge overnight so I didn't bother microwaving them. Everything came together real easy, and I think it only made about 4 dishes (the pot, the knife, the stirring spoon, and the container for the onions) so that was really nice. The spoonful I tried was really tasty, although I probably could have added a few more spices. I will be having a proper bowl of chili with tortilla chips and probably shredded cheese when I get home from my therapy appointment and I'm really looking forward to it. This is definitely a nice and easy recipe for chili that I will keep in my repetoire, although I am going to have chili for *ages* now. Hmmm... I should probably freeze some of it...
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Date: 2021-11-09 01:05 am (UTC)no subject
Date: 2021-11-09 02:29 am (UTC)