Chilli Con Carne Meatballs Recipe

This Chilli Con Carne Meatballs recipe is a spicy and hearty dish, featuring flavorful beef meatballs in a rich tomato and black bean sauce, served with brown basmati rice and charred chillies. It’s a vibrant meal, ready in about 40 minutes.

Chilli Con Carne Meatballs Recipe Ingredients

• 160 g brown basmati rice
• 2 spring onions
• 1 red pepper
• 3 sprigs fresh coriander
• 200 g lean minced beef
• ½ tsp. sweet smoked paprika
• ¼ tsp. chilli powder
• Olive oil
• ½ tsp. cumin seeds
• 1 x 400 g tin of plum tomatoes
• 1 x 400 g tin of black beans
• 2 fresh green chillies
• 2 Tbsp. natural yoghurt
• 1 lime

How To Make Chilli Con Carne Meatballs

1. Cook the Rice: In a pan of boiling salted water, cook the brown basmati rice over medium heat for 25 minutes or until tender. Drain well, return to the pan, season with black pepper, cover, and set aside.
2. Prepare the Vegetables: Trim and finely slice the spring onions. Halve, deseed, and roughly chop the red pepper. Pick and finely chop the coriander leaves and stalks.
3. Cook the Vegetables: Heat 1 tablespoon olive oil in a wide saucepan over medium heat. Add the spring onions, red pepper, and coriander stalks, frying for 4–5 minutes until softened, stirring occasionally.
4. Make the Meatballs: In a mixing bowl, combine the minced beef, sweet smoked paprika, chilli powder, and a pinch of salt and pepper. Mix well and, using wet hands, shape into 6 small meatballs.
5. Cook the Sauce: Add the tinned tomatoes to the saucepan with half a tin’s worth of water, breaking up the tomatoes with a spoon. Bring to a boil, then drain and add the black beans.
6. Char the Chillies: Preheat the grill to high. Prick the green chillies and place them on a baking tray under the grill for 10 minutes, turning often, until blackened.
7. Cook the Meatballs: Heat ½ tablespoon olive oil in a frying pan over medium heat. Add the meatballs and cumin seeds, frying for 4 minutes until browned all over, stirring often. Transfer the meatballs to the tomato sauce and cook for 6–8 minutes, stirring occasionally, until the sauce thickens and the meatballs are cooked through.
8. Serve: Fold the chopped coriander leaves through the rice and divide between plates. Top with the meatballs and sauce, one charred chilli per plate, a tablespoon of natural yoghurt, and a lime wedge for squeezing.

Recipe Tips

• How do I know the meatballs are cooked? The meatballs should be browned and firm, with no pink in the center. Cut one open to check or ensure an internal temperature of 70°C/160°F.
• Why char the chillies? Charring adds a smoky flavor that complements the spicy sauce. Adjust grilling time if you prefer less char.
• Can I make this ahead? Prepare the meatballs and sauce up to a day ahead, refrigerate, and reheat gently before serving. Cook rice fresh for best texture.
• What if I don’t like spicy food? Reduce or omit the chilli powder and use milder green peppers instead of chillies for a gentler flavor.

What To Serve With Chilli Con Carne Meatballs

This spicy dish pairs wonderfully with:

• Warm tortillas or flatbreads for scooping up the sauce
• A side of guacamole or avocado slices for creaminess
• A refreshing beer or lime-infused sparkling water

How To Store Chilli Con Carne Meatballs

Refrigerate: Store meatballs, sauce, and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.
Freeze: Freeze the cooked meatballs and sauce (without rice or garnishes) in an airtight container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Chilli Con Carne Meatballs Nutrition Facts

Serving: 1 portion (1/2 of recipe)

• Calories: ~600 kcal
• Carbohydrates: ~75g
• Protein: ~30g
• Fat: ~20g
• Saturated Fat: ~5g
• Sugar: ~15g
• Fiber: ~12g

Nutrition information is estimated and may vary based on ingredients and preparation methods used.

FAQs

Try More Recipes:

• Simple Meatballs Recipe
• Giant Meatballs Recipe
• Swedish Meatballs Recipe