Chilli Con Carne Meatball Sub
Everything you love about a classic chilli con carne, but in sandwich form!
Done in 1 hour
Serves 4
Ingredients
for the meatballs
300gbeef mince
1onion, blended
1 tinkidney beans, drained and chopped
3garlic cloves, minced
1/2 tbsptomato paste
1/2 tspground cumin
1/2 tspchilli powder
50gbreadcrumbs
30gcoriander, finely chopped
Big pinch salt and pepper
for the sauce
1onion, diced
2garlic cloves, minced
1red chilli, minced
1 tbsptomato paste
500mlbeef stock
400gchopped tomatoes
1 tspWorcestershire sauce
1 tspsmoked paprika
1 tspground cumin
1-2 squaresdark chocolate
1 tspbrown sugar
Salt and pepper, to taste
for the sandwich
4sub rolls
3 tbspsour cream
1/2onion, finely chopped
30gcoriander, finely chopped
50gdouble gloucester, grated
Juicy, spicy beef and kidney bean meatballs lathered in a rich chilli sauce, loaded into a toasted bun with cheese, sour cream, onion, and coriander. Heaven!
Method
Start by making the meatballs. Add drained and rinsed kidney beans to the food processor, then pulse until roughly chopped
Combine all of your ingredients, mix until just combined. Pop into the fridge, then preheat the oven to 200 C. Roll into equal sized balls and place on a tray drizzled with olive oil. Pop into the oven until golden brown on top, around 20 minutes.
After they come out of the oven, turn up the heat to grill. Meanwhile, start on the sauce. Saute the onion, garlic, and chilli in a knob of butter. Once soft, add the tomato paste, and cook for a further 2 minutes.
Add the tinned tomatoes, beef stock, worcestershire sauce, spices, and sugar. Season liberally, then leave to simmer and reduce for 15 minutes. Add the meatballs, let them finish cooking in the sauce
Slice the sub roll in half lengthways, and brush with any leftover oil from the meatball tray. Lightly toast, then cover both sides with cheese and toast again.
Pile on your meatballs and sauce, then a drizzle of sour cream, diced onion, and coriander. Enjoy!
