Chili with kidney beans and meatballs

Name: chili with kidney beans and meatballs
Total time: 40 min
Yield: 4
Ingredients: 3 tablespoon olive oil; 1 Red onion; 3 Red pepper; 3 clove garlic; 1 teaspoon dried chili pepper; 1 teaspoon cumin powder (djinten); 1 teaspoon coriander powder (ketoembar); 1 teaspoon paprika; 1 tablespoon oregano; 1 tablespoon tomato paste; 500 gram tomato; 400 gram half to half minced; 1 tablespoon Spice meatballs; 1 bunch coriander; 2 Red onion; 2 tin can kidney bean

Ingredients

Directions

Heat 2 tablespoons of oil in a stew pan with a heavy bottom and fry the chopped onion in a low setting for about 5 minutes. Add the peppers, garlic, spices and oregano and stir fry for a few more minutes.
Stir in the tomato puree and add the cubes of tomato. Season with salt and bring to the boil. Leave to gently simmer for at least 20 minutes on a low setting.
Meanwhile, knead the minced meat with the meatballs, herbs and coriander and roll small balls.
Preheat the oven to 220ºC.
Put the wedges on a baking sheet and wrap them with some salt and the rest of the oil. Roast 10 minutes high in the oven.
Spoon the kidney beans and meatballs through the sauce, place the lid on the pan and simmer the balls for about 10 minutes.
Serve the chili with the roasted onions. Tasty with rice.