Air Fryer Chili Con Carne Meatballs
Tender beef meatballs seasoned with chili and cumin, quickly cooked in the air fryer and served with a rich tomato and kidney bean sauce. A hearty and flavorful recipe, perfect for a quick dinner.
Steps
- 1
Finely chop the onion and garlic.
- 2
In a large bowl, mix the ground beef with onion, garlic, breadcrumbs, egg, chili powder, cumin, salt, and pepper. Mix well.
- 3
Form small meatballs, about 2 cm in diameter.
- 4
Preheat the air fryer to 180°C (350°F).
- 5
Place the meatballs in the air fryer basket in a single layer. Cook for 10 minutes, shaking the basket halfway through.
- 6
In a saucepan, combine the canned tomatoes and kidney beans. Simmer over low heat for 5 minutes.
- 7
Add the cooked meatballs to the sauce and stir gently. Cook together for another 5 minutes.
- 8
Serve hot, optionally with rice or bread.
Shopping list
ground beef, onion, garlic, canned tomatoes, kidney beans, chili powder, cumin, salt, pepper, breadcrumbs, egg
Recipe story
Chili con carne originated in Texas, United States, in the 19th century, when Mexican immigrants and cowboys cooked beef with chili peppers and spices. The recipe evolved to include beans and tomatoes, becoming an iconic Tex-Mex dish. This air fryer meatball version brings a modern, quick twist while preserving the spicy essence of the original.
Ingredient Secrets
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Cumin
Cumin, known since antiquity, was used by Egyptians for embalming and by Romans as a digestive. In the Middle Ages, it was believed to ward off evil spirits, and merchants transported it along the Silk Road from the East to Europe.
Garlic
Native to Central Asia, garlic was already known in ancient Egypt, where it was given to slaves to boost their strength. In ancient Greece, athletes consumed it before competitions, and in Rome, legionaries considered it essential for courage. During the Middle Ages, it was used to ward off vampires and the plague.
Onion
Probably originating in Central or West Asia, onions were cultivated in ancient Egypt, where they were considered a symbol of eternity and placed in tombs. In ancient Greece, athletes ate them to balance their blood, and in Rome, they were a staple food for soldiers. During the Middle Ages, onions were believed to protect against arrows and the plague.
Cloves
Cloves, the dried buds of the exotic Syzygium aromaticum tree, were one of the most prized spices of the ancient world, often called 'aromatic gold'. In the Middle Ages, Venetian merchants controlled the clove trade, bringing them from the Maluku Islands, the only place they grew, and selling them at exorbitant prices in Europe.
Tomato
Although today the tomato is indispensable in global cuisine, it was long viewed with suspicion in Europe, considered a toxic ornamental plant. It wasn't until the 19th century that Italian immigrants popularized it in the United States, turning it into an iconic ingredient of Mediterranean cuisine. Native to South America, the tomato was domesticated in Mexico and brought to Europe by Spanish conquistadors.
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