Chilli Con Carne Meatball Sub

Everything you love about a classic chilli con carne, but in sandwich form!

Done in 1 hour

Serves 4

Dish by Spencer Lengsfield

Ingredients

for the meatballs

300gbeef mince

1onion, blended

1 tinkidney beans, drained and chopped

3garlic cloves, minced

1/2 tbsptomato paste

1/2 tspground cumin

1/2 tspchilli powder

50gbreadcrumbs

30gcoriander, finely chopped

Big pinch salt and pepper

for the sauce

1onion, diced

2garlic cloves, minced

1red chilli, minced

1 tbsptomato paste

500mlbeef stock

400gchopped tomatoes

1 tspWorcestershire sauce

1 tspsmoked paprika

1 tspground cumin

1-2 squaresdark chocolate

1 tspbrown sugar

Salt and pepper, to taste

for the sandwich

4sub rolls

3 tbspsour cream

1/2onion, finely chopped

30gcoriander, finely chopped

50gdouble gloucester, grated

Juicy, spicy beef and kidney bean meatballs lathered in a rich chilli sauce, loaded into a toasted bun with cheese, sour cream, onion, and coriander. Heaven!

Method

Start by making the meatballs. Add drained and rinsed kidney beans to the food processor, then pulse until roughly chopped

Combine all of your ingredients, mix until just combined. Pop into the fridge, then preheat the oven to 200 C. Roll into equal sized balls and place on a tray drizzled with olive oil. Pop into the oven until golden brown on top, around 20 minutes.

After they come out of the oven, turn up the heat to grill. Meanwhile, start on the sauce. Saute the onion, garlic, and chilli in a knob of butter. Once soft, add the tomato paste, and cook for a further 2 minutes.

Add the tinned tomatoes, beef stock, worcestershire sauce, spices, and sugar. Season liberally, then leave to simmer and reduce for 15 minutes. Add the meatballs, let them finish cooking in the sauce

Slice the sub roll in half lengthways, and brush with any leftover oil from the meatball tray. Lightly toast, then cover both sides with cheese and toast again.

Pile on your meatballs and sauce, then a drizzle of sour cream, diced onion, and coriander. Enjoy!

What do you think of the recipe?

save recipe

Spencer Lengsfield

follow

Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.