Description
This no-fail chili uses pre-cooked frozen meatballs as a shortcut meat base. Perfect for nervous cooks who want hearty chili without browning meat.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 32 ounces frozen fully-cooked meatballs
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) tomato sauce
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 2 cups beef broth
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1½ teaspoons salt
- ½ teaspoon black pepper
- 1 tablespoon brown sugar
- Shredded cheddar cheese (for serving)
- Sour cream (for serving)
- Sliced green onions (for serving)
- Tortilla chips (for serving)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat until shimmering.
- Add diced onion and green bell pepper to the pot; cook for 5-6 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
- Stir in minced garlic, chili powder, cumin, smoked paprika, oregano, garlic powder, salt, black pepper, and brown sugar; cook for 1-2 minutes until the spices become fragrant.
- Pour in crushed tomatoes, tomato sauce, and beef broth; stir well to combine all ingredients.
- Add kidney beans and pinto beans to the pot and stir to distribute evenly throughout the liquid.
- Bring the mixture to a rolling boil over medium-high heat, stirring occasionally.
- Add the frozen meatballs directly to the pot without thawing; gently stir them into the chili sauce to coat.
- Once the chili returns to a boil, reduce heat to low, cover the pot partially with a lid, and simmer for 35-40 minutes, stirring every 10 minutes to prevent sticking.
- Check occasionally to ensure meatballs are not sticking to the bottom.
- After 35-40 minutes, remove the lid and check the consistency; if too thin, simmer uncovered for an additional 10 minutes to reduce and thicken.
- Taste and adjust salt, pepper, or chili powder as needed; the meatballs should be heated through and tender.
- Ensure the chili reaches an internal temperature of 165°F; ladle into bowls and serve topped with shredded cheese, sour cream, green onions, and tortilla chips.
Notes
- Do not thaw the frozen meatballs before adding them to the chili.
- Stir gently once the meatballs are added to prevent them from breaking apart.
- Turkey or chicken meatballs can substitute for beef meatballs.
- Add diced carrots, celery, or jalapeños for extra vegetables or spice.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Stovetop Simmering
- Cuisine: American