Make ahead meat balls are ideal this time of year. As fans of cooking once and enjoying the fruits of our kitchen labors time and again, we believe if you're going to take the time to make meat balls, why not cook a ton of them at once.
At our house the first chilly weekends in fall inspire us to to cook chili - in a BIG way. Once chili is made it feeds our family several meals over the course of a week. We enjoy it while watching our favorite football games on Sundays and we like to serve it as a dip with cheesy nachos. There's just so much to love about a bowl of chili.
I think the Food Network's Alton Brown is pretty much a genius. As a home cook with no formal culinary training, I try to watch every episode of Good Eats that I can in order to learn the simple techniques and equipment that Alton uses to elevate every day comfort foods.
Mama D's Chili
1 Bottle OUTTA THE PARK BBQ SAUCE
2 28 oz cans Pastene "Kitchen Ready" tomatoes
1 6 oz can tomato paste
1 16 oz can baked beans
1 Chipotle chile, pureed w little Tomato puree in food processor
1 Bottle Beer
2 large white onions, chopped
2 green bell peppers, chopped
2 1/2 lbs ground sirloin
1 lb spicy italian sausage, casing removed
½ bunch fresh cilantro, chopped
¼ c lime juice
1 tbsp cumin
3 tbsp chili powder
½ tbsp coriander
1 tbsp brown sugar
1 tsp allspice
1 tsp dry mustard
2 tsp cayenne pepper
2 tbsp salt
1 tsp black pepper
¼ c olive oil
Mix Outta The Park BBQ Sauce and finely diced red onion into your ground beef before cooking. Use approximately 1-1/2 teaspoons of sauce per patty and add onions and salt & pepper to taste. Make your patties and grill to desired doneness. Serve on a toasted whole grain bun with a slice of tomato and Outta The Park sauce used instead of ketchup.
Serving suggestion: Goes great with a side of Tomato, Peppers & Basil Salad!
Tomato, Peppers & Basil Salad: