Fruity Meatball Chili

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By Pat Duran
from Las Vegas, NV

This recipe came about, because I wanted to make some chili- but just a little different from your "run of the mill" chili. This chili turned out awesome- we all loved it...hope you give it a try!

serves 8 to 10
prep time 15 Min
cook time 30 Min
method Stove Top


  •   ! Tbsp
    bacon drippings (grease)
  •   1 medium
    onion, diced
  •   3 stalk(s)
    celery, diced
  •   1 tsp
    each of seasoned salt ,garlic powder and pepper
  •   15 oz
    can roma tomato sauce
  •   28 oz
    can crushed tomatoes
  •   1 1/4 oz
    package chili seasoning mix
  •   1 c
    peach nectar or juice
  •   1 medium
    red apple,seeded , do not peel, diced
  •   2 can(s)
    (29 oz. each) dark red kidney beans,not drained
  •   16 oz
    can chick peas, drained( garbanzo beans)
  •   2 bag(s)
    (14 oz. each) italian frozen meatballs
  •   1 dash(es)
    ground cinnamon

How To Make

  • 1
    In a large soup kettle, add the bacon drippings,when melted add the celery and onion,stir and brown slightly.
  • 2
    Stir in all remaining ingredients, and simmer until meatballs have thawed. Enjoy! Serve with cheddar crackers.
  • 3
    I used these meatballs.

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