The First Bite That Hooked Me
The aroma hit me first—garlic, cumin, and smoky paprika swirling in the air. My friend served this chili at a game night last winter. One spoonful of the tender meatballs and spiced broth made me forget the score. Ever wondered how you could turn game day chili into something unforgettable? Now I make it for cozy nights, not just sports. The mix of beans, veggies, and warm spices feels like a hug in a bowl.My Messy (But Delicious) First Try
I once added double the ras el hanout by accident. The chili turned extra smoky, but my guests loved it. Home cooking teaches us to embrace surprises—they often taste better than perfect plans. Now I keep extra roasted peppers on hand for last-minute tweaks. Share your own kitchen oops in the comments!Why This Chili Stands Out
– The meatballs soak up the rich tomato broth, staying juicy inside. – Roasted peppers add sweet depth against the earthy spices. Which flavor combo surprises you most—the smoky paprika with sweet carrots, or the tangy tomato with creamy beans? Try topping it with crunchy radishes for fresh contrast.A Dish With Roots
This recipe blends North African ras el hanout with American game-day traditions. *Did you know the spice mix often includes over 20 ingredients?* I simplified it for busy cooks. The beans and tomatoes nod to classic chili, while the meatballs add Mediterranean flair. Would you try a vegetarian swap like chickpeas? Let me know!
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| Olive oil | 2 tbsp | |
| Brown onion | 1 medium | chopped |
| Carrots | 1 & 1/2 cup | diced |
| Celery | 1 & 1/2 cup | diced |
| Green bell pepper | 1 cup | diced |
| Garlic cloves | 4 large | minced |
| Ground beef | 1/2 lbs | |
| Ras el hanout | 2 tsp | |
| Cumin | 2 tsp | |
| Paprika | 1 tsp | |
| Salt | 2 tsp | |
| Black pepper | 1 tsp | |
| Diced tomato in juice | 28 oz | |
| BUSH’S® pinto beans in mild chili sauce | 2 (16 oz) | |
| Roasted red bell peppers | 1 cup | chopped |
| Tomato paste | 1 tbsp | |
| Water | 2 cups | |
| Bay leaves | 2 large | |
| Ground beef (for meatballs) | 1/2 lbs | |
| Cumin (for meatballs) | 1/2 tsp | |
| Pepper (for meatballs) | 1/4 tsp | |
| Garlic powder (for meatballs) | 1/2 tsp | |
| Ras el hanout (for meatballs) | 1/2 tsp | |
| Egg (for meatballs) | 1 medium | |
| Bread crumbs (for meatballs) | 1 tbsp | |
| Roasted red bell peppers (for meatballs) | 1/4 cup | chopped |
How to Make Mediterranean Twist Game Day Chili
Step 1 Heat olive oil in a big pot. Add onions, carrots, celery, and green pepper. Cook until soft, about 5 minutes. Stir often to avoid burning.
Step 2 Add ground beef and break it up. Cook until no pink remains, 5-6 minutes. Toss in spices and stir well. Then add tomatoes, beans, and water.
Step 3 Roll meatball mix into small balls. Drop them gently into the simmering chili. Let cook for 40-50 minutes, stirring sometimes. Taste and add salt if needed. (Hard-learned tip: Wet your hands to shape meatballs easily. They won’t stick as much.) What’s your go-to chili topping? Share below!
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Yield: 6 servings
Category: Dinner, Game Day
3 Fun Twists on This Chili
Vegetarian Skip the beef. Use lentils or extra beans instead. Just as hearty, no meat needed.
Spicy Kick Add diced jalapeños or a dash of cayenne. Turn up the heat for bold flavors.
Lamb Swap Try ground lamb instead of beef. It adds a rich, earthy taste. Which twist would you try first? Vote in the comments!
Serving Ideas & Pairings
Serve with warm cornbread or crusty bread. Top with sour cream, cilantro, or cheese. Pair with a cold beer or iced tea. Both balance the chili’s rich flavors. Which would you choose tonight? Tell us below!
Keep It Fresh or Freeze It
Store leftover chili in the fridge for up to 4 days. Reheat it on the stove with a splash of water to keep it saucy. Freeze portions in airtight containers for 3 months—thaw overnight before warming. *Fun fact:* Chili tastes even better the next day as flavors meld. Batch-cooking? Double the recipe and freeze half for busy nights. Who else loves a ready-made meal?Fix Common Chili Hiccups
Too thick? Add broth or water, 1/4 cup at a time, until it loosens. Meatballs falling apart? Chill the mix for 15 minutes before rolling. Not spicy enough? Stir in extra ras el hanout or a pinch of cayenne. Why this matters: Small tweaks save time and stress. Ever had a chili disaster? Share your rescue tricks below!Your Questions, Answered
Q: Can I make this gluten-free?
A: Yes! Swap breadcrumbs for gluten-free oats or skip them.
Q: How far ahead can I prep?
A: Assemble meatballs 1 day early; store covered in the fridge.
Q: No ras el hanout—what’s a swap?
A: Use equal parts cinnamon, coriander, and a pinch of cloves.
Q: Can I use turkey instead of beef?
A: Absolutely. Just add 1 tbsp olive oil to keep it moist.
Q: How do I halve the recipe?
A: Cut all ingredients in half, but keep the bay leaves whole.
Let’s Dish Together
This chili is my game-day MVP—hope it becomes yours too. Why this matters: Food tastes better when shared.Tag @SpoonSway on Pinterest with your creations!
Did you try a twist? Tell me in the comments. Happy cooking! —Sarah Cooper.
Mediterranean Twist Game Day Chili
Description
A hearty and flavorful chili with Mediterranean-inspired spices, tender meatballs, and rich tomato sauce.
Ingredients
Instructions
- Making the meatballs: Add in the ground beef, cumin, pepper, garlic powder, ras el hanout, egg, bread crumbs, and the roasted red bell peppers to a medium bowl and mix using your hands. Using a teaspoon, scoop out some of the ground beef mixture and roll it between the palm of your hands. Place the meatballs on a plate and set aside.
- Making the chili: Start by heating the olive oil in a large pot over medium heat. Add in the onions, carrots, celery, green bell pepper, and garlic and cook until soft. Make sure to stir frequently.
- Add the ground beef and cook, breaking the meat up into smaller chunks, for 5-6 minutes, or until no longer pink. Add in the ras el hanout, cumin, paprika, salt, and black pepper. Stir then add the diced tomato, Bush’s beans, tomato paste, water and bay leaves.
- Bring to a boil over high heat, reduce the heat to medium-low then add the meatballs. After 5 minutes, give it a good stir then let it simmer for 40-50 minutes, stirring occasionally. Taste the chili and add additional salt and pepper if needed.
- Serve the chili in bowls and top with fresh cilantro, jalapenos, sour cream, and radishes.
Notes
- For extra flavor, garnish with crumbled feta cheese or a squeeze of lemon juice.
Chili, Meatballs, Mediterranean, Comfort Food
