Hey Nektu any good, reasonably cheap/easy chili recipes you got for me? I made one a while back but it turned out way too acidic with the tomatoes. So I ended up having to do some imrpovising, added a little sugar and some honey, and 1 8oz cup of beef bullion because it was pretty thick also. It turned out okay but I'd like to not have so many problems to begin with in the first place.
We're a big fan of kidney beans and we don't like our chili very hot just a little spice.
So. Everyone is sharing recipes so I think I'll share my meatball recipe (found the basic recipe somewhere on the internet and have been using it ever since), it's great for meatball subs OR for spaghetti.
I make a lot of meatballs we use them usually for spaghetti one night and subs the next, so change this around however you'd want.
About 3 pounds of ground sirloin - sirloin is important for the meatballs, if you use just plain ground beef it's going to end up a little more greasy and fall apart easier.
2 Large Eggs - Helps bind the balls a little more.
2 cups of Italian bread crumbs - Alternately you can use plain bread crumbs and season them how you like.
1 Large Onion or 2 Mediums - Depending on how much onion you like. Chopped fine, you don't want large onion pieces in the balls.
6 to 8 Cloves of Garlic - Make sure to crush the cloves before chopping them, I think it brings out the flavor a little more.
1/2 tsp to 1 tsp of Red Pepper Flakes - Depending on how much spice you want them to have.
About 4 tsp of Worcestershire Sauce - Great all around flavor.
1/2 cup of Freshly Chopped Parsley - You can use either Italian Parsley, or flat leaf. Where I live we only seem to have italian, it works but its a pain to chop, or maybe I just don't know the secret. Make sure to chop it fine, parsley between the teeth is never fun for people to look at.
1/2 cup of Romano Cheese - Fresh Parmesan works also. Not the stuff in a shaker.
Fresh Ground Salt and Pepper - To your preference.
Cook them on 450 for about 10-12 minutes - Cooking time can vary depending on the size, but generally that works. If you're not sure break one open.
Now I'm sure this recipe could be improved upon in a number of ways but these will be much better than anything you'll find frozen I promise.