Name: Mexican meatball and bean chowder
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4 servings
Cuisine: Ingredients
Ingredients: 1 Tbs fresh chillies 573; 1 Tbs butter; 1 onion finely chopped; 3 garlic cloves, crushed; 1 tsp dried oregano; 2 Tbs tomato paste; salt and freshly ground black pepper to taste; 1 red chilli deseeded and finelt chopped; 2 tsp cumin ground; 2 tsp coriander ground; 1 tsp fennel; 2 tinned tomatoes chopped; 1/2 tsp sugar; 3 cup stock chicken; 1 red pepper chopped; 1 yellow pepper chopped; 1 kidney beans tinned; 1 cup sweetcorn frozen; fresh coriander handful, chopped; sour cream to serve; 200 g beef mince lean; 50 g bread white; 1 garlic cloves, crushed; 1 tsp cumin; 1 tsp paprika; 1 tsp tomato paste; salt and freshly ground black pepper; 2 canola oil

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Ingredients (28)

For the chowder:

1 Tbs	fresh chillies — 573
1 Tbs	butter
1	onion — finely chopped
3	garlic — cloves, crushed
1 tsp	dried oregano
2 Tbs	tomato paste
	salt and freshly ground black pepper — to taste
1	red chilli — deseeded and finelt chopped
2 tsp	cumin — ground
2 tsp	coriander — ground
1 tsp	fennel
2	tinned tomatoes — chopped
1/2 tsp	sugar
3 cup	stock — chicken
1	red pepper — chopped
1	yellow pepper — chopped
1	kidney beans — tinned
1 cup	sweetcorn — frozen
	fresh coriander — handful, chopped
	sour cream — to serve

For the meatballs:

200 g	beef mince — lean
50 g	bread — white
1	garlic — cloves, crushed
1 tsp	cumin
1 tsp	paprika
1 tsp	tomato paste
	salt and freshly ground black pepper
2	canola oil

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Method:

Combine the mince, bread, spices and some salt and pepper in a food processor and bled until all the ingredients are incorporated.
Roll the mince into walnut-sized balls.
Set in the fridge for 30 minutes.
Heat the butter and olive oil in a large saucepan and add the onion.
Cook over a medium heat until the onions are soft.
Add salt and pepper to taste.
Add the origanum, garlic, cumin, ground coriander, chilli and tomato paste.
Cook for 2 minutes, then add the chopped tomatoes, sugar, stock and the red and yellow peppers.
Check seasoning and add salt and pepper if needed.
Cook covered for 40 minutes.
While the soup is simmering, remove the meatballs from the fridge and heat the canola oil in a large pan.
Add the meatballs and fry until browned lightly.
Remove the meatballs and place onto kitchen paper to absorb the excess oil.
To the soup, add the tinned beans, frozen corn and meatballs and cook for 5-7 minutes with the lid off.
Remove from heat, and add the chopped coriander.
Serve topped with a dollop of sour cream, grated cheddar and chopped spring onion.

Reprinted with permission of Foodmonger.
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