Chilli Con Carne Recipe With Meatballs

Meatball chilli con carne

Name: Meatball chilli con carne
Total time: 1 h 10 min
Yield: Serves 6
Ingredients: 2 tbsp olive oil; 1 onion chopped; 1 green pepper diced; 1 red pepper diced; 2 tsp mild chilli powder; 2 tsp ground cumin; 1⁄2 tsp smoked paprika; 1 tsp garlic granules; 2 tsp dried oregano; 2 x 400g tins chopped tomatoes; 2 tbsp tomato purée; 400ml beef stock; 400g tin kidney beans rinsed and drained; a small bunch coriander chopped, plus extra to serve (optional); rice to serve; 100g mature cheddar grated to serve; 150g soured cream to serve; 500g beef mince; 1 onion grated and excess liquid squeezed out; 1 tsp garlic granules; 1 tsp mild chilli powder; 1 tsp ground cumin; 50g breadcrumbs; 1 egg yolk

Janine Ratcliffe

Published: July 11, 2019 at 4:01 PM

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Serves 6

Easy

Total time: 1 hr and 10 mins

A star rating of 5 out of 5.3 ratingsRate

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Take the classic chilli up a notch with beef meatballs for a comforting family meal packed with plenty of spices and peppers

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Alternatives

Complete the dish

Try this meatball chilli con carne or check out our easy chilli con carne, vegetarian chilli, vegan chilli and more chilli recipes.

Ingredients

Nutrition

2 tbsp olive oil
1 onion

chopped
1 green pepper

diced
1 red pepper

diced
2 tsp mild chilli powder
2 tsp ground cumin
1⁄2 tsp smoked paprika
1 tsp garlic granules
2 tsp dried oregano
2 x 400g tins chopped tomatoes
2 tbsp tomato purée
400ml beef stock
400g tin kidney beans

rinsed and drained
a small bunch coriander

chopped, plus extra to serve (optional)
rice

to serve
100g mature cheddar

grated to serve
150g soured cream

to serve

MEATBALLS

500g beef mince
1 onion

grated and excess liquid squeezed out
1 tsp garlic granules
1 tsp mild chilli powder
1 tsp ground cumin
50g breadcrumbs
1 egg yolk

Nutrition: per serving

kcal528
fat31.8g
saturates14.1g
carbs24.9g
sugars12.1g
fibre8.1g
protein31.5g
salt0.9g

Method

step 1

To make the meatballs, put all the ingredients and plenty of seasoning in a bowl and mix really well with your hands. Roll into 30 walnut-sized meatballs.
step 2

Heat 1 tbsp olive oil in a deep non-stick frying pan. Cook the meatballs in batches until well browned all over, then scoop out onto a plate with a slotted spoon.
step 3

Add the onion to the same pan (along with a little more oil if needed) and cook for 8 minutes until softened and turning dark golden. Add the peppers and cook for another 8 minutes until they start to soften and colour.
step 4

Add all of the spices and herbs, and stir everything for a few minutes, letting the spices cook out a little. Add the chopped tomatoes, purée and stock, and bring to a simmer, stirring.
step 5

Simmer, uncovered, for 15 minutes until the mixture has thickened, then add the meatballs and kidney beans, and simmer for another 20 minutes. Stir in the coriander and serve with rice, cheese, soured cream and more coriander, if you like.

Looking to use up leftovers? Put them to use in these easy, satisfying chilli con carne quesadillas, perfect for lunch the next day.

Looking for meatball recipes? Try our easy ideas here...

Italian Baked Meatballs Recipe

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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A star rating of 5 out of 5.3 ratings

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