Tiajuana Meatballs In Sauce Over Chili Cheese Rice Recipes

SMOKED "OVER THE TOP" CHILI

Steps:

• Preheat Kamado to 250 degrees and add 1-2 hickory wood chunks to the coals. Use smoking stone for indirect heat.
• Prepare the meatball by chopping the bacon and kneading it into the ground beef along with ½ of each chili seasoning package. (save the other ½ of each chili packet for the bean mixture).
• Dice all of the different peppers and sauté them in vegetable oil with the garlic for 5 minutes.
• Drain all of the beans and add to a cast iron dutch oven.
• Add Rotel tomatoes to the dutch oven.
• Add sautéed peppers to the dutch oven with the beans.
• Add ½ of each chili seasoning packet to the bean mixture.
• Place the dutch oven directly on the cooking grates of the preheated Kamado.
• Place the meatball directly over the dutch oven on a second cooking grate so the drippings from the meatball drip into the chili mixture as it smokes. If an upper level grate is not available the dutch oven can be placed under the main grate on the smoking stone. If this is the case use a dutch oven with feet to avoid burning the chili mixture.
• Cook at 250 until the internal temp of the meatball reaches 155-160 degrees. The time to reach temperature will vary from cooker to cooker but plan on around 4 hours.
• Remove meatball, crumble, and add to the chili mixture.
• Continue to cook for another hour.
• If needed you can add beef stock to the chili if it is too thick.
• ENJOY!

TIJUANA MEATBALLS WITH RICE

Steps:

• 1. To make the meat balls:
• 2. Mix the meat with the salsa,1 cup Panko, egg, yolk, salt, jalapeno pepper & roasted garlic. Form into 1 inch balls and refrigerate.
• 3. Mix 1 cup Panko with ¾ cup fresh grated Parmesan cheese.
• 4. When you are ready to cook the meat balls, roll in the Panko & cheese mixture.
• 5. Fry till they are all nicely browned on all sides, but be careful not to overcook the balls as they could dry out.
• 6. To make the rice:
• 7. In a large skillet put the oil, get it hot and add the rice & carrots. Cook over a low/medium heat stirring constantly till the rice gets a sheen on it.
• 8. This should take about 5 minutes .
• 9. Add the Ro*tel and fire roasted tomatoes, salt, sugar and pepper, water and cook on low till the rice is done and almost all the liquid has been absorbed.
• 10. Check for seasonings: Kosher salt Fresh ground pepper