Meatball Chili
Ingredients:
Meatballs:
- 2 lb ground turkey
- 3 jalapenos
- 1 onions
- 1 scallion
- cumin
- paprika
- chipotle
- salt
- pepper
Chili:
- 1 onion
- garlic
- 28 oz diced tomatoes
- 28 oz pinto beans, drained
- dried chilis
- salt
- cumin
- ancho chili powder
Cornbread:
- 1 C flour
- 1 C cornmeal
- 1 t salt
- 3.5 T baking powder
- 2/3 C sugar
- 1/3 C melted butter
- 1 egg
- 1 C milk
- 1 chopped scallion
This dish requires a large, deep pan or dutch oven.
Chop the jalapenos, onions, and scallions. Seed the dried chilis, then soak them in boiling water until soft and blend into a paste with some of the soaking water. Preheat the oven to 350.
For the meatballs, chop the jalapeno and onion and char them with a torch. Mix everything together and form into balls (this is probably too much onion; any extra can be saved for the chili). Sear the meatballs on both sides in a large dutch oven, then move them to a plate.
For the chili, chop the onion and garlic, then saute them until soft. Add the remaining ingredients, stir, and cook down for about 10 minutes. Nestle the meatballs back in the chili and cook for another 20 minutes or until much of the liquid has been cooked off (this should be thicker than a normal chili).
For the cornbread, whisk the dry ingredients together, then mix in the wets and the chopped serrano. Top the chili with the cornbread, then bake at 350 for 20 minutes.
Notes:
- This was too much meat (2lbs)
- meatballs weren't quite flavorful enough
- maybe a bit more cornbread?
Overall dish is based on Chef Saul's chili. Cornbread is from Bless this Mess.
