I LOVE chili and am always concocting new versions of this Texan chuck wagon mystery stew! Chili recipes are usually guarded secrets, but, what's the fun of it all if you don't share? Some of my other concoctions have "won" small town contests (charity ones), and those I have shared; but this one is the only recipe I haven't yet made public, til now! I came across my hand-written scribbles this morning, and thought I'd pass it along. So, posting it for you all now. It's very good and VERY unique! Hope you give it a try! Don't let the list of ingredients scare you away, it's actually VERY easy!
1In large deep frying pan, saute PART 1 ingredients until bacon is done and beef is seared on the outside. Add, with slotted spoon to drain grease, into large pot.
2Add PART 2 ingredients, stir to mix. Turn heat to medium-high, bring to a high simmer just under a boil, reduce heat and low simmer for 2 hours before adding meatballs.
3While chili is simmering, preheat oven and make meatballs. Mix all meatball ingredients except coarse pepper and cheese. Roll meat mixture into 20 balls. Push a piece of cheese into center of meatball and reform meatball around cheese to cover and seal. Place on lightly greased cookie sheet, sprinkle tops with coarse pepper, and bake for 20-25 minutes at 400 degrees . Remove from cookie sheet with a spatula on to paper towel-lined bowl. Add meatballs to pot. Return to a simmer and simmer 30 minutes longer.
4MEATBALLS: (Adding here because this site is not allowing me to edit the ingredients at this time)
1 1/3 lbs. ground beef
1/2 cup dry italian seasoned breadcrumbs
1/2 tsp. italian seasoning
1/4 cup milk
1 1/2 tsp. dried onion flakes
1 tsp. salt
1/2 tsp. worcestershire sauce
1 egg beaten
1/4 tsp. garlic powder
coarse ground pepper
20 (1/2" cubes) pepper jack cheese