Spicy Chile Colorado Meatball Stew
Indulge in the rich and bold flavors of our Spicy Chile Colorado Meatball Stew! This easy and comforting dish brings the warmth of traditional Mexican cuisine to your table in a fraction of the time it would take to prepare classic Chile Colorado. Utilizing frozen meatballs cuts down on prep time while still delivering depth and a delightful kick. The stew is perfectly seasoned with a blend of spices, tomato sauce, and a hint of smoky cocoa. Whether enjoyed with a side of rice and refried beans or served as a hearty appetizer at your next get-together, this dish is sure to please everyone. Let the slow cooking do the work for you, and savor the delicious results!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
boiling water
2 cups (N/A)
beef bouillon granules
2 teaspoons (N/A)
tomato sauce
15 ounces (Canned)
dried onion flakes or fresh onion
2 tablespoons or 1/4 cup (If using fresh, minced)
garlic powder
1 teaspoon (N/A)
dried ancho chile powder
2 teaspoons (N/A)
cumin
1 teaspoon (N/A)
cocoa powder
1/2 teaspoon (N/A)
cider vinegar
1/4 teaspoon (N/A)
Tabasco sauce or hot sauce
to taste (N/A)
salt and pepper
to taste (N/A)
frozen meatballs
1 pound (N/A)
Instructions
1
In a large mixing bowl, combine 2 cups of boiling water with the beef bouillon granules, stirring until fully dissolved.
2
Incorporate the tomato sauce, dried onion flakes (or minced fresh onion), garlic powder, ancho chile powder, cumin, cocoa powder, cider vinegar, and preferred hot sauce into the bouillon mixture. Season with salt and pepper to taste.
3
Place the frozen meatballs into a crockpot or large casserole dish. Pour the sauce mixture evenly over the meatballs, ensuring they are well coated.
4
If using a crockpot, cover and cook on high for 2 to 3 hours or on low for 5 hours. For a casserole, cover and bake in a preheated oven at 350°F (175°C) for 45 minutes.
5
Once cooked, stir well before serving. Pair this stew with your favorite Mexican dishes like enchiladas, tamales, or simply serve with rice and refried beans for a delightful meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Chile Colorado Meatball Stew?
It is a rich and bold dish that brings the flavors of traditional Mexican Chile Colorado to the table quickly by using frozen meatballs and a flavorful spice blend.
How long does it take to cook the stew in a crockpot?
You can cook it on high for 2 to 3 hours or on low for approximately 5 hours.
Can this recipe be made in the oven?
Yes, place the ingredients in a covered casserole dish and bake at 350°F (175°C) for 45 minutes.
Do I need to thaw the meatballs before cooking?
No, the recipe specifically calls for using frozen meatballs which save on preparation time.
What are the main spices used in the sauce?
The sauce features garlic powder, dried ancho chile powder, cumin, and a hint of cocoa powder.
Why is cocoa powder included in the recipe?
Cocoa powder adds a subtle smoky depth and richness to the sauce, characteristic of some traditional Mexican styles.
How much water is required for the base?
The recipe requires 2 cups of boiling water mixed with beef bouillon granules.
Can I use fresh onion instead of dried flakes?
Yes, you can substitute 2 tablespoons of dried onion flakes with 1/4 cup of minced fresh onion.
What size of tomato sauce is needed?
The recipe uses one 15-ounce can of tomato sauce.
Is this dish spicy?
Yes, it has a spicy kick from the ancho chile powder and added hot sauce, which can be adjusted to your preference.
What type of hot sauce is recommended?
The recipe suggests Tabasco sauce or your favorite preferred hot sauce.
How many meatballs are needed?
The recipe calls for 1 pound of frozen meatballs.
What are the serving suggestions for this stew?
It pairs perfectly with rice, refried beans, enchiladas, or tamales.
Is there vinegar in the sauce?
Yes, 1/4 teaspoon of cider vinegar is added to provide a touch of acidity.
How do I prepare the bouillon?
Stir 2 teaspoons of beef bouillon granules into 2 cups of boiling water until fully dissolved.
Can this be served as an appetizer?
Yes, it works well as a hearty appetizer for get-togethers and potlucks.
What type of chile powder is best?
Dried ancho chile powder is recommended for its specific flavor profile.
Do I need to stir the stew?
Yes, you should stir the stew well once it has finished cooking before serving.
Should the casserole dish be covered when baking?
Yes, the casserole should be covered while baking in the oven.
Is the beef bouillon necessary?
The bouillon provides the savory base for the sauce, but you could substitute with 2 cups of beef broth.
How much garlic powder is used?
The recipe uses 1 teaspoon of garlic powder.
Can I add salt and pepper?
Yes, salt and pepper should be added to the sauce mixture to suit your personal taste.
What makes this a 'Colorado' style stew?
The 'Colorado' refers to the red sauce made from dried chiles and spices, giving the dish its signature color and flavor.
Is this an easy weeknight meal?
Yes, using frozen meatballs and a slow cooker makes it very convenient for busy schedules.
How much cumin is in the recipe?
The recipe requires 1 teaspoon of cumin.
Can I make this on the stove?
While the recipe specifies crockpot or oven, you could simmer it on the stove over low heat until the meatballs are heated through.
Does the sauce require thickening?
The tomato sauce and spices create a naturally rich consistency without needing extra thickeners.
Is this recipe suitable for crowds?
Yes, it is tagged as a potluck dish and can be easily doubled if needed.
What is the first step in the instructions?
The first step is to combine boiling water with beef bouillon granules.
How should the sauce be applied to the meatballs?
The sauce mixture should be poured evenly over the meatballs in the cooking vessel to ensure they are well coated.