Tuesday, November 6, 2007

Meatball Chili Stew

This is an old favorite, gleaned from a Pace Picante sauce flyer that was sent to my husband (and addressed to an old girlfriend of his, which oughtta tell you how old the flyer is). I thought it was about time I got this one recorded for posterity, since there's no telling just how long the flyer will be with us (it's a miracle that it's stuck around this long...)

For meatballs, mix together:
1/2 cup salsa
1 # ground meat (I prefer lean turkey)
1/2 cup crushed tortilla chips
1 egg
1/4 tsp garlic powder

form into 1 inch meatballs and bake on a rimmed, foil lined baking sheet at 400 degrees for 15-20 minutes

In a large soup pot, mix together and heat to a simmer:
1 can 28 oz whole peeled tomatoes, chopped
2 tsp chili powder (to taste)
1 cup + salsa
1 can kidney beans, rinsed and drained
1/2-1 cup frozen corn, or 1/2 can hominy, rinsed and drained
1 tsp beef bouillon

add meatballs and heat, covered, an additional 10 minutes. Adjust the seasonings to taste and serve with chopped cilantro, shredded cheese (or plain yogurt-- my favorite!)

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