This winter has been so cold and just does not want to give up, so I decided to put chili on tonight’s supper menu to help warm things up a bit.
This is not your ordinary chili recipe; the meatballs make it very unique. This recipe is very strong on the use of wine. I used my homemade wild cherry wine in this recipe and it was very good, but I am sure any good quality red wine would work out real well.
If you don’t like using alcohol in your recipes I think beef broth would make a good substitution for the wine. This Chili and Meatballs Casserole is a simple recipe, but it does require a lot of cooking time, so be sure to get it started early.
If you like chili, give this Chili and Meatballs Casserole Recipe a try; it’s really good.
Chili and Meatballs Casserole Recipe
Ingredients
Meatballs
- 1 pound lean ground beef
- 1 pound lean ground pork
- 1/4 cup traditional dry bread crumbs
- 2 cloves garlic (crushed and minced)
- 1/4 teaspoon pepper
- 2 eggs (lightly beaten)
- 1/2 cup milk
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 cup fresh parsley (chopped)
- 2 tablespoons grated Parmesan cheese
- 2 teaspoons salt
- 2 tablespoons cooking oil
Chili
- 1 cup medium onion (finely chopped)
- 4 cloves garlic (crushed and minced)
- 1 can diced tomatoes (16 ounces un-drained)
- 1 can tomato sauce (8 ounces)
- 2 tablespoons chili powder
- 2 teaspoons salt
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 1/2 tablespoons all-purpose flour
- 1 cup red wine
- 1/4 cup water
- 2 cans kidney beans (16 ounces each – drained and rinsed)
Instructions
- Preheat oven to 350F.
- In a large bowl combine all the ingredients for the meatballs, except for the cooking oil, using your hands’ mix until thoroughly combined.
- Form the meat mixture into 24 meatballs about 1 1/2 inches each.
- Heat the cooking oil in a large skillet over medium-high heat and brown the meatballs thoroughly. Remove the meatballs to a 13 x 9 casserole dish (3.7 quarts) lightly sprayed with cooking spray.
- To make the chili sauce using the same skillet discard all the oil except for 2 tablespoons. Heat the skillet over medium-high heat and cook the onions and garlic until the onion becomes translucent – about 5 minutes.
- Add the tomatoes, tomato sauce, 1/4 cup water, and then season with the chili powder, salt, oregano, and basil.
- Bring the mixture to a boil stirring to remove any dripping from the bottom, and then pour it over the top of the meatballs in the casserole dish. Cover with aluminum foil and bake for 1 hour.
- Mix the wine and flour together until the flour is smooth. Stir the wine mixture and kidney beans into the chili casserole. Cover and bake for an additional 20 minutes.
- Serve Hot
Chili and Meatballs Casserole Recipe
Ingredients
Meatballs
- 1 pound lean ground beef
- 1 pound lean ground pork
- 1/4 cup traditional dry bread crumbs
- 2 cloves garlic (crushed and minced)
- 1/4 teaspoon pepper
- 2 eggs (lightly beaten)
- 1/2 cup milk
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 cup fresh parsley (chopped)
- 2 tablespoons grated Parmesan cheese
- 2 teaspoons salt
- 2 tablespoons cooking oil
Chili
- 1 cup medium onion (finely chopped)
- 4 cloves garlic (crushed and minced)
- 1 can diced tomatoes (16 ounces un-drained)
- 1 can tomato sauce (8 ounces)
- 2 tablespoons chili powder
- 2 teaspoons salt
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 1/2 tablespoons all-purpose flour
- 1 cup red wine
- 1/4 cup water
- 2 cans kidney beans (16 ounces each – drained and rinsed)
Instructions
- Preheat oven to 350F.
- In a large bowl combine all the ingredients for the meatballs, except for the cooking oil, using your hands’ mix until thoroughly combined.
- Form the meat mixture into 24 meatballs about 1 1/2 inches each.
- Heat the cooking oil in a large skillet over medium-high heat and brown the meatballs thoroughly. Remove the meatballs to a 13 x 9 casserole dish (3.7 quarts) lightly sprayed with cooking spray.
- To make the chili sauce using the same skillet discard all the oil except for 2 tablespoons. Heat the skillet over medium-high heat and cook the onions and garlic until the onion becomes translucent – about 5 minutes.
- Add the tomatoes, tomato sauce, 1/4 cup water, and then season with the chili powder, salt, oregano, and basil.
- Bring the mixture to a boil stirring to remove any dripping from the bottom, and then pour it over the top of the meatballs in the casserole dish. Cover with aluminum foil and bake for 1 hour.
- Mix the wine and flour together until the flour is smooth. Stir the wine mixture and kidney beans into the chili casserole. Cover and bake for an additional 20 minutes.
- Serve Hot
Chili and Meatballs Casserole Recipe
Ingredients
Meatballs
- 1 pound lean ground beef
- 1 pound lean ground pork
- 1/4 cup traditional dry bread crumbs
- 2 cloves garlic (crushed and minced)
- 1/4 teaspoon pepper
- 2 eggs (lightly beaten)
- 1/2 cup milk
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 cup fresh parsley (chopped)
- 2 tablespoons grated Parmesan cheese
- 2 teaspoons salt
- 2 tablespoons cooking oil
Chili
- 1 cup medium onion (finely chopped)
- 4 cloves garlic (crushed and minced)
- 1 can diced tomatoes (16 ounces un-drained)
- 1 can tomato sauce (8 ounces)
- 2 tablespoons chili powder
- 2 teaspoons salt
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 1/2 tablespoons all-purpose flour
- 1 cup red wine
- 1/4 cup water
- 2 cans kidney beans (16 ounces each – drained and rinsed)
Instructions
- Preheat oven to 350F.
- In a large bowl combine all the ingredients for the meatballs, except for the cooking oil, using your hands’ mix until thoroughly combined.
- Form the meat mixture into 24 meatballs about 1 1/2 inches each.
- Heat the cooking oil in a large skillet over medium-high heat and brown the meatballs thoroughly. Remove the meatballs to a 13 x 9 casserole dish (3.7 quarts) lightly sprayed with cooking spray.
- To make the chili sauce using the same skillet discard all the oil except for 2 tablespoons. Heat the skillet over medium-high heat and cook the onions and garlic until the onion becomes translucent – about 5 minutes.
- Add the tomatoes, tomato sauce, 1/4 cup water, and then season with the chili powder, salt, oregano, and basil.
- Bring the mixture to a boil stirring to remove any dripping from the bottom, and then pour it over the top of the meatballs in the casserole dish. Cover with aluminum foil and bake for 1 hour.
- Mix the wine and flour together until the flour is smooth. Stir the wine mixture and kidney beans into the chili casserole. Cover and bake for an additional 20 minutes.
- Serve Hot