Quick and Easy Chili
I made this one day when I didn't have much in my kitchen and couldn't afford to go out. I was pleasantly surprised how great it turned out.
I made this one day when I didn't have much in my kitchen and couldn't afford to go out. I was pleasantly surprised how great it turned out.
- 1/4 teaspoon worcestershire sauce
- 4 cups water
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 2 tablespoons garlic powder
- 1 tablespoon extra virgin olive oil
- 2 tablespoons onion powder
- 1 bag frozen meatballs
- 1 can rotel chunky tomatoes & chilies
- 1 can small red beans
- 1 packet chicken bouillon
- 1 packet ham seasoning
- 3 tablespoons cilantro
- 1/4 teaspoon ground cayenne pepper
- 2 tablespoons dry white wine
- 1 teaspoon salt and pepper to taste
- 1 teaspoon moes hard rock and roll sauce spicy
- Carbohydrate 23.6679985279878 g
- Cholesterol 113.4755 mg
- Fat 21.4052623485418 g
- Fiber 3.6915164357004 g
- Protein 19.6035564574635 g
- Saturated Fat 5.63923784100867 g
- Serving Size 1 1 Serving (345g)
- Sodium 1184.90819712224 mg
- Sugar 19.9764820922874 g
- Trans Fat 14.5586712215329 g
- Calories 386 calories
Step-by-step
- Add all ingredients in a large pot and boil.
- As your boiling and the meatballs become soft push them against the edge of the pot so they can crumble.
- Boil on high until the water reduces by half.
- Lower heat to low and let simmer until the chili reaches a thickness you like.
- You can top the chili with shredded cheese or sour cream if you like.
Using a wide-bottomed stainless steel Dutch oven allows moisture to evaporate twice as fast as a narrow stockpot due to increased surface area exposure.
- Select a heavy-bottomed pot measuring at least 6 quarts to prevent scorching during the initial high-heat reduction phase.
- Boil the mixture vigorously until the liquid volume drops by precisely fifty percent, concentrating the sodium and soluble proteins from the bouillon and meat bases.
- Press the softening meatballs against the interior wall of the vessel using a wooden spoon to break the extruded fats and emulsify them into the surrounding broth.
- Maintain a gentle simmer on low heat for 15 minutes after the reduction to allow the volatile capsaicin compounds from the cayenne and chili powder to bind with the lipids.
Proper reduction transforms a watery broth into a cohesive sauce without requiring cornstarch or flour thickeners. Controlling evaporation speed ensures the spices do not burn while the water content escapes.
