Best Meatball Chili With Dumplings Recipes

QUICK AND EASY MEATBALL CHILI

Quick and Easy Meatball Chili image

Kind of a "short-cut" chili. It uses premade frozen meatballs, but you can use your own homemade....it just won't be a squick and easy. ;) This can also be made in a crockpot on low for about 6 hours.

Provided by Parsley

Categories Meat

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

24 frozen cooked italian meatballs, partially thawed enough to cut through
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can red kidney beans, drained and rinsed
1 cup chopped onion
1/2 cup chopped celery
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1/4 cup brown sugar
1 teaspoon cumin
1 -2 tablespoon chili powder
1/4 cup chopped cilantro
shredded cheddar cheese, to sprinkle for garnish

Steps:

Cut the meatballs into quarters.
Place the cut meatballs in a large pot. Add all the rest of the ingredients (EXCEPT CHEESE). Stir well.
Bring to a gentle simmer.
Cover and simmer for 30-35 minutes.
For the Crockpot: Place the quartered meatballs in the crockpot along with everything else (EXCEPT CHEESE).
Cover and cook on low for about 6 hours or on high for about 4 hours. (All crockpots seem to cook a little faster or slower than others.).
Serve hot with some cheese on top, if desired.

Nutrition Facts : Calories 294.6, Fat 1.4, SaturatedFat 0.3, Sodium 712.4, Carbohydrate 59.8, Fiber 15.3, Sugar 18.6, Protein 14.9

MEATBALL CHILI WITH DUMPLINGS

Meatball Chili with Dumplings image

My family enjoys this delicious recipe-it's like a spicy meatball stew with dumplings!-Sarah Yoder, Middlebury, Indiana

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 17

Ingredients

1 large egg, beaten
3/4 cup finely chopped onion, divided
1/4 cup dry bread crumbs or rolled oats
5 teaspoons beef bouillon granules, divided
3 teaspoons chili powder, divided
1 pound ground beef
3 tablespoons all-purpose flour
1 tablespoon canola oil
1 can (28 ounces) diced tomatoes, undrained
1 garlic clove, minced
1/2 teaspoon ground cumin
1 can (16 ounces) kidney beans, rinsed and drained
CORNMEAL DUMPLINGS:
1-1/2 cups biscuit/baking mix
1/2 cup yellow cornmeal
2/3 cup 2% milk
Minced chives, optional

Steps:

In a large bowl, combine egg, 1/4 cup onion, bread crumbs, 3 teaspoons bouillon and 1 teaspoon chili powder; crumble beef over mixture and mix lightly but thoroughly. Shape into twelve 1-1/2-in. meatballs. Roll in flour. , Heat oil in a 12-in. cast-iron or other ovenproof skillet; brown meatballs. Drain on paper towels. Wipe skillet clean with paper towels. Add tomatoes, garlic, cumin and the remaining onion, bouillon and chili powder to skillet; stir to combine. Add meatballs. Cover and cook over low heat about 20 minutes. Stir in beans. , Combine dumpling ingredients. Drop by spoonfuls onto chili; cook on low, uncovered, for 10 minutes. Cover and cook until a toothpick inserted in dumpling comes out clean, 10-12 minutes longer. If desired, sprinkle with minced chives.

Nutrition Facts : Calories 475 calories, Fat 16g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 1523mg sodium, Carbohydrate 56g carbohydrate (8g sugars, Fiber 7g fiber), Protein 26g protein.