INGREDIENTS
For the meatballs –
1 onion, chopped. 2 tbsp olive oil. 2 cloves garlic, crushed. 1 tsp chilli powder. 1 tsp ground cumin. 500g beef mince. 50g breadcrumbs. 1 egg yolk.
For the chilli –
1 kilo tomatoes. 2 tbsp olive oil. 1 tsp garlic granules. 1 onion, chopped. 1 red pepper, diced. 2 tsp chilli powder. 2 tsp ground cumin. 1 tsp smoked paprika. 2 tsp dried oregano. 400ml beef stock. 400g tin kidney beans, rinsed and drained. A small bunch coriander, chopped, plus extra to serve
METHOD
Depending on the size of your tomatoes, halve them, quarter them or use them whole If they are cherries. Put them in a roasting tin, ideally in a single layer, drizzle with olive oil, sprinkle with garlic granules, season and roast at 200°C for 30 mins. Take out of the oven and when they are cool enough to handle, blitz with a stick blender or crush with a fork.
While the tomatoes are roasting, sauté the chopped onion in 1 tbsp oil on a gentle heat in the frying pan for five mins. Add the garlic, chilli powder and cumin and cook for 2-3 mins longer. Leave to cool. Put the mince, eggs and breadcrumbs in a mixing bowl, season and add the cooled onion mixture and mix well with your hands. Roll into meatballs the size of ping pong balls.
Heat 1 tbsp olive oil in a deep, wide frying pan. Brown the meatballs in batches, setting them aside as you go.
To make the sauce, add the onion to the same pan (add a little more oil if needed) and cook for 5 minutes until softened. Add the chopped pepper and cook for another 5 mins until they start to soften and colour. Add all the spices and herbs, and stir everything for a few minutes. Add the blitzed tomatoes and stock, and simmer, uncovered, for 15 mins until the mixture has thickened, then add the meatballs and kidney beans, and simmer for another 20 mins.
Sprinkle over the coriander and serve with rice, cheese, soured cream and more coriander, if you like.