based on Meatball Chili, Gourmet, December 1989Ingredients:
Rinse the beans and put them in a pot with water to cover by 2 inches. Bring to a boil, and boil for 2 minutes. Remove the pot from the heat and let the beans soak for 1 hour.
Combine the ground meat, breadcrumbs, parsley, milk, cumin, paprika, cayenne, allspice, cinnamon, turmeric, ground coriander and cardamon in a large bowl. Roll into walnut-size meatballs, and place on a cookie sheet. Bake at 375 until browned.
Pour the oil into a Dutch oven, or other pot with a lid, that can be used on the stove and also bake in the oven. Place the pot over medium heat, add the onions, and cook until slightly softened. Add the garlic, and season to taste with salt and pepper. Cook and stir a few more minutes, and then add the tomato sauce, plum tomatoes, broth, and chili powder. Drain the beans and stir in the beans and meatballs, and bring the mixture to a boil. Cover and cook in a 350° oven for 1 - 1 1/2 hours, until the beans are tender and liquid is absorbed. For the best flavor, cool, refrigerate overnight, and re-heat the next days, adding the additional broth.Back to Deb's Lunch