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Updated May 11, 2017
jalapeño, seeded and diced
tablespoon chili powder
teaspoons cumin, ground
can (28 oz.) diced tomatoes
tablespoons tomato paste
can (15 oz.) black beans
Roll beef into very small meatballs. You should get 25-30 out of the pound.
Heat oil in a large sturdy pot over medium heat. Add meatballs and brown well on all sides, cooking for 5-6 minutes.
Remove meatballs from pot and add onions, green peppers and jalapenos. Cook for 3-4 minutes, until veggies are softened.
Add garlic, chili powder, paprika, cumin, and tomato paste and stir together. Cook for 30 seconds.
Add diced tomatoes and beef stock and bring to a simmer. Return meatballs to the chili, along with drained and rinsed beans. Simmer for 8-10 minutes. Taste and season with salt and pepper.
Serve with a big handful of cheddar cheese on top, sour cream, and diced scallions.
More About This Recipe
- I like chili as much as the next red-blooded American, but I not how everything gets broken down into tiny pieces. That’s why I love this chili recipe so much.Instead of just mashing up ground beef, I like to make little meatballs first. They hold together better and each bite is almost like eating a cheeseburger!Of course, making little meatballs is a bit more work, but it’s worth it.Spoon the chili up in bowls with lots of cheddar cheese, a dollop of sour cream and diced scallions.For 45 minutes of work, it doesn’t get much better than this for a warming winter meal!