Slow Cooker Meatball Chili Recipe

June 20, 2023 Post a Comment

Roasted Garlic Meatball Chili Recipe Food recipes, Food, Cooking recipes from www.pinterest.com

Description

Are you looking for a hearty, satisfying chili recipe that will fill your stomach with warmth and your home with delicious aromas? Then you have come to the right place! Our slow cooker meatball chili recipe is sure to be a hit at your next family gathering or potluck. This savory dish combines the flavors of chili, beef, and Italian seasonings for a one-dish meal that is sure to please even the pickiest eaters. The slow cooker does most of the work for you, so all you have to do is add the ingredients, turn it on, and wait for the deliciousness to be ready.

This slow cooker meatball chili recipe is rich in flavor and full of protein. The beef and Italian sausage create a rich, hearty flavor while the beans and tomatoes add texture and a bit of sweetness. The chili powder and cumin give it a little smoky spiciness that will have your taste buds begging for more. It is a great dish to feed a large crowd and can easily be doubled or tripled to feed a hungry mob. Serve it with a dollop of sour cream and some shredded cheese for a complete meal.

Ingredients

1 pound ground beef

1 pound Italian sausage

1 onion, diced

2 cloves garlic, minced

1 (14.5 oz) can diced tomatoes

1 (15 oz) can kidney beans, drained and rinsed

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can corn, drained

1 (4 oz) can diced green chiles

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon oregano

1 teaspoon sugar

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

1/4 cup fresh cilantro, chopped (optional)

Instructions

1. In a large skillet, cook the ground beef and Italian sausage over medium-high heat until no pink remains. Drain any excess fat and set aside.

2. In a 6-quart slow cooker, add the cooked beef and sausage mixture, diced onion, and garlic. Stir to combine.

3. Add the diced tomatoes, kidney beans, black beans, corn, and diced green chiles. Stir to combine.

4. Add the chili powder, cumin, oregano, sugar, salt, black pepper, and cayenne pepper. Stir to combine.

5. Cover and cook on low heat for 6-8 hours or until the chili is bubbly and the flavors have blended.

6. Before serving, stir in the fresh cilantro, if desired.

7. Serve with shredded cheese, sour cream, and/or tortilla chips, if desired.

Equipment

large skillet

6-quart slow cooker

Notes

This chili can be made ahead of time and stored in the refrigerator for up to 3 days. To reheat, simply place the chili in a saucepan and heat over medium heat until bubbly. You can also freeze the chili for up to 3 months. Thaw in the refrigerator overnight before reheating.