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HomeMeatball Chili

Meatball Chili

Photo Credit:- Cosori Air Fryers
Dinner can’t get much easier! You can use this recipe as a road map of sorts. Vary the salsa (maybe even a green salsa?) and the type of meatballs. We tested this with Italian-style meatballs, but there are lots of other varieties on the market. And it needn’t be beef meatballs. Consider turkey, even buffalo. Or make a vegan chili with vegan meatballs and vegetable broth. The only trick is to use frozen mini meatballs.

INGREDIENTS

  • 3  cups  chunky- ­style mild or hot red salsa  (24 ounce  jar)
  • 3 1/2  cups  white, black, or navy beans  (30 ounce) jar drained and rinsed
  • 2  cups  beef  chicken, or vegetable broth
  • 8  ounces  frozen bell pepper strips  or  2 medium  red or green bell peppers; stemmed, cored, and cut into thin strips,  2 cups
  • 1/4  cup  chili powder
  • 1  tsp  ground cumin
  • 1/2  tsp  table salt
  • 25  ounce  frozen mini or bite- ­sized meatballs  1 ounce  each, even vegan and/or gluten- ­free if that’s a concern (1 bag)
  • 2/3  cup  tomato paste  1 can  6 ounce

INSTRUCTIONS

  1. Press the button for  SAUTÉ  and set it for HIGH, MORE, or CUSTOM  400 °F. Set the time for  10 minutes,
  2. Mix the salsa, beans, broth, bell pepper strips, chili powder, cumin, and salt in an Instant Pot. Cook, stirring often, until many wisps of steam rise from the liquid. Turn off the  SAUTÉ  function and stir in the meatballs. Lock the lid onto the cooker.
  3. Option 1  Max Pressure Cooker
    Press Pressure cook on Max pressure for  5 minutes  with the Keep Warm setting off.
  4. Option 2  All Pressure Cookers
    Press Bean/Chili, Pressure cook or Manual. Set if for High pressure for  8 minutes  with the Keep Warm setting off. The vent must be closed
  5. Use the  quick- ­release method  to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker.
  6. Press the button  SAUTÉ  and set it for HIGH, MORE, or CUSTOM  400 °F. Set the timer for  5 minutes.
  7. As the chili comes to a simmer, stir in the tomato paste until smooth. Continue cooking, stirring often, until somewhat thickened, 1—2 minutes. Turn off the SAUTÉ function and set aside for 5 minutes to continue to blend the flavors and help the chili to set up.

RECIPE NOTES

Beyond

– Of all the chilis in this book, this one calls out most to be served over cooked, long-grain, white rice.

– Or go all out and serve it over cooked buckwheat (not kasha, but dried, plain buckwheat).

РGarnish the servings with sour cream, pickled jalape̱o rings, minced fresh jalape̱o, minced red onion, pickled onions, and/or shredded cheese, particularly sharp
Cheddar.

Source:- Cosorithis

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