Chili Con Carne with Cheesy Balls

Chili:

• •2 packs minced beef (about 500 g total)
• •1 white onion, diced
• •1 red onion, diced
• •5 garlic cloves, minced
• •1 tbsp cumin
• •1 tbsp salt
• •1 tbsp sweet paprika
• •1 tbsp ground black pepper
• •1/2 tbsp chili powder
• •1 tbsp vegetable oil
• •1 tbsp tomato paste
• •400 g canned tomato passata or crushed tomatoes (adds liquid; thickens as it reduces without extra fat)
• •1 can red kidney beans, drained
• •1/2 beef stock cube dissolved in 300 ml hot water

Cheesy balls:

• •2 packs mozzarella (for filling the balls and optional topping)
• •1 pizza dough
• •1/4 block butter, melted
• •1 tbsp wild garlic, finely chopped
• •1 tsp cornstarch mixed with 2 tbsp cold water (optional — tightens the sauce at the end without fat)

Chili:

1. Heat the oil in a large pot. Cook both onions until softened, add garlic and cook about 1 minute.

2. Add the minced beef and break it up with a spatula. Cook until browned and no longer pink.

3. Stir in cumin, sweet paprika, chili powder, salt, and pepper. Cook about 1 minute so the spices toast.

4. Add tomato paste, passata or crushed tomatoes, kidney beans, and stock. Bring to a simmer, then cook uncovered on medium heat, stirring occasionally.

5. Reduce until the sauce looks thicker and glossy and excess water has cooked off (about 15 to 25 minutes). Do not add more oil — the mozzarella on top will add richness.

6. If it is still too thin: stir the cornstarch into cold water, pour in slowly while stirring, bring to a boil and cook 1 minute. Adjust seasoning.

Cheesy balls:

1. Divide the pizza dough into pieces, tuck mozzarella inside each, and shape into balls. Arrange in a single layer on the chili.

2. Melt the butter, mix in wild garlic, and brush over the dough balls.

3. Bake in a preheated 180°C oven for about 35 minutes until golden. Rest a few minutes before serving.

Photos from the process.