30-60 min6 peopleAmerican

Meatball Chili

By Bruce Weinstein and Mark Scarbrough

6 people

30-60 min

Easy

Recipe Details

Course: Dinner

Difficulty: Easy

Prep Time: 5 min

Cook Time: 22 min

Total Time: 30-60 min

Cooking Technique: Max Pressure Cook, Pressure Cook, Sauté

Cuisine: American

Yield: 6 people

Ingredients

3 cups chunky-style mild or hot red salsa
3 1/2 cups white, black, or navy beans
2 cups beef
8 ounces frozen bell pepper strips
1/4 cup chili powder
1 tsp ground cumin
1/2 tsp table salt
25 ounce frozen mini or bite-sized meatballs
2/3 cup tomato paste

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.

INSTRUCTIONS

Press the button for SAUTÉ and set it for HIGH, MORE, or CUSTOM 400°F.Set the time for 10 minutes,
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.
Option 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 5 minutes with the Keep Warm setting off.
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
Use the quick-release method to bring the pot’s pressure back tonormal. Unlatch the lid and open the cooker.
Press the button SAUTÉ and set it for HIGH, MORE, or CUSTOM 400°F. Set the timer for 5 minutes.
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 toblend the flavors and help the chili to set up.

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)., • Garnish the servings with sour cream, pickled jalapeño rings, minced fresh jalapeño, minced red onion, pickled onions, and/or shredded cheese, particularly sharp
Cheddar.

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About the chef

Bruce Weinstein and Mark Scarbrough

In this duo, Bruce Weinstein is the chef and Mark Scarbrough, the writer. Together, they’ve published over 35 cookbooks, hit international best-seller lists, won national and international awards, and have been interviewed by the best, from Lester Holt to Barbara Walters. Weinstein also writes knitting books, designs patterns, and teaches knitting workshops. Besides writing their cookbooks, Scarbrough also teaches literature classes; has a podcast called Walking With Dante, where he takes you on journey from hell to paradise; and has written a memoir, BOOKMARKED: HOW THE GREAT WORKS OF WESTERN LITERATURE F*CKED UP MY LIFE.

View All Bruce's Recipes