Christmas Meatball Chili

based on Meatball Chili, Gourmet, December 1989

• 1 cup dried pinto beans
• 2 pounds ground turkey (or 1 pound ground turkey and 1 pound ground pork)
• 1 1/2 cups bread crumbs
• 1/2 cup chopped fresh parsley
• 1/2 cup whole milk
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne
• 1/8 teaspoon allspice
• 1/8 teaspoon cinnamon
• 1/8 teaspoon turmeric
• 1/8 teaspoon ground coriander
• 1/8 teaspoon cardamon
• 2 TBLS vegetable oil
• 2 cups chopped onion
• 4 garlic cloves, minced
• an 8-ounce can of tomato sauce
• 2 cups chopped, canned or frozen, plum tomatoes with their juice
• 2 cups (plus up to half a cup additional) vegetable, chicken, beef, or turkey broth
• 1/4 cup chili powder

• sour cream
• parslied rice

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.