Image via Wikipedia I believe in using what's on hand. I had the meats and spices for Italian meatballs, but the regular tomatoes and beans for chili, so I combined them into Italian Meatball Chili. This is a little thinner and has a stronger tomato flavor then my normal chili, but it was meaty, filling and had a just a hint of kick that grew stronger as the soup blended flavors. The pepperoni added a nice touch.
Italian Meatball Chili
10-12 Italian Meatballs*
1 can tomatoes with chilies, undrained
1 can red beans, drained
1 clove garlic, chopped
1/2 cup onion, chopped
1/2 cup green pepper, chopped
2 cubes of beef bouillon dissolved in 2 cups water
1-2 T. chili powder
1/2 tsp. oregano
1/2 tsp. cumin
1/2 tsp. basil
1/4 tsp. crushed red pepper
salt and pepper (about 1/2 teaspoon each)
24 sliced pepperoni
Combine all ingredients into slow cooker and cook on low 6-8 hours or simmer on stove top for a couple of hours. Serves 8-10.
* See previous post for recipe.
Italian Meatball Chili
10-12 Italian Meatballs*
1 can tomatoes with chilies, undrained
1 can red beans, drained
1 clove garlic, chopped
1/2 cup onion, chopped
1/2 cup green pepper, chopped
2 cubes of beef bouillon dissolved in 2 cups water
1-2 T. chili powder
1/2 tsp. oregano
1/2 tsp. cumin
1/2 tsp. basil
1/4 tsp. crushed red pepper
salt and pepper (about 1/2 teaspoon each)
24 sliced pepperoni
Combine all ingredients into slow cooker and cook on low 6-8 hours or simmer on stove top for a couple of hours. Serves 8-10.
* See previous post for recipe.
0 comments:
Post a Comment