Skillet Chili & Meatballs

Skillet Chili & Meatballs

Here’s a recipe for Skillet Chili & Meatballs:


  • 1 pound ground beef
  • 1/2 cup bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 can (14 ounces) diced tomatoes
  • 1 can (14 ounces) kidney beans, drained and rinsed
  • 1 can (6 ounces) tomato paste
  • 1 cup beef broth
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon paprika
  • Salt and pepper to taste
  • Shredded cheese, sour cream, and chopped green onions for garnish (optional)


  1. In a large bowl, combine ground beef, bread crumbs, Parmesan cheese, parsley, oregano, basil, garlic powder, onion powder, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
  2. Roll the mixture into meatballs, about 1 inch in diameter.
  3. Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides. Remove the meatballs from the skillet and set aside.
  4. In the same skillet, add diced onion, minced garlic, and diced bell pepper. Cook until the vegetables are softened.
  5. Add diced tomatoes, kidney beans, tomato paste, beef broth, chili powder, cumin, paprika, salt, and pepper to the skillet. Stir well to combine.
  6. Return the meatballs to the skillet and bring the mixture to a simmer. Reduce the heat to low, cover the skillet, and let it cook for about 20-25 minutes, or until the meatballs are cooked through and the flavors are well blended.
  7. Taste and adjust the seasoning as needed.
  8. Serve the skillet chili and meatballs hot, garnished with shredded cheese, sour cream, and chopped green onions if desired.

Enjoy your delicious Skillet Chili & Meatballs!


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