Flavorful and Hearty: Meatball Black Bean Chili Recipe

Looking for a comforting and satisfying dish to warm you up on a chilly day? Look no further than our Meatball Black Bean Chili recipe! Packed with protein, fiber, and bold flavors, this hearty chili is sure to become a favorite in your recipe rotation. Let’s dive into the delicious details.

For the Meatballs 
Ground beef1 pound
Breadcrumbs1/2 cup
Grated Parmesan cheese1/4 cup
Garlic (minced)2 cloves
Dried oregano1 teaspoon
Dried basil1 teaspoon
SaltTo taste
PepperTo taste
For the Chili 
Olive oil1 tablespoon
Onion (diced)1
Bell peppers (diced)2
Garlic (minced)3 cloves
Chili powder2 teaspoons
Ground cumin1 teaspoon
Smoked paprika1/2 teaspoon
Dried oregano1/2 teaspoon
Black beans (drained and rinsed)1 can (15 ounces)
Diced tomatoes1 can (14.5 ounces)
Beef broth2 cups
SaltTo taste
PepperTo taste
Chopped fresh cilantroFor garnish
Sour creamFor serving (optional)
Shredded cheeseFor serving (optional)


Meatball Black Bean Chili Recipe


  1. Make the Meatballs: In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, dried oregano, dried basil, salt, and pepper. Mix until well combined, then shape the mixture into small meatballs, about 1 inch in diameter.

  2. Cook the Meatballs: Heat olive oil in a large pot or Dutch oven over medium heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes. Remove the meatballs from the pot and set aside.

  3. Prepare the Chili Base: In the same pot, add diced onion and bell peppers. Cook until softened, about 5 minutes. Add minced garlic, chili powder, ground cumin, smoked paprika, and dried oregano. Cook for an additional 1-2 minutes until fragrant.

  4. Add Beans and Tomatoes: Stir in black beans, diced tomatoes, and beef broth. Bring the mixture to a simmer, then reduce heat to low. Cover and let simmer for 15-20 minutes to allow the flavors to meld together.

  5. Add Meatballs and Simmer: Return the meatballs to the pot and let them simmer in the chili for another 10-15 minutes, or until they are cooked through and tender.

  6. Season and Serve: Taste the chili and season with salt and pepper as needed. Serve hot, garnished with chopped fresh cilantro. Optionally, top with a dollop of sour cream and shredded cheese for extra indulgence.


  • Customize to Your Taste: Feel free to adjust the seasonings and spices according to your preference. Add more chili powder for extra heat or smoked paprika for a smoky flavor.
  • Make it Ahead: This chili tastes even better the next day, so consider making a big batch and storing it in the refrigerator for easy meals throughout the week.
  • Serve with Accompaniments: Serve the chili with your favorite accompaniments such as cornbread, rice, or tortilla chips for a complete and satisfying meal.

With its savory meatballs, hearty black beans, and flavorful spices, our Meatball Black Bean Chili is the ultimate comfort food that will warm you up from the inside out. Whether you’re cooking for a crowd or meal-prepping for the week ahead, this recipe is sure to please everyone at the table. So grab your ingredients and get ready to enjoy a bowl of pure comfort and satisfaction!


Chicken, Kale & Mushroom Pot Pie Recipe

Looking for a cozy and wholesome meal to enjoy on a chilly evening? Look no further than our Chicken, Kale & Mushroom Pot Pie recipe! Packed with hearty chicken, nutritious kale, savory mushrooms, and topped with a flaky crust, this pot pie is the epitome of comfort food with a healthy twist. Let’s dive into the delicious details.

For the Filling: 
Olive oil2 tablespoons
Boneless, skinless chicken breasts (cut into bite-sized pieces)1 pound
SaltTo taste
PepperTo taste
Onion (diced)1
Garlic (minced)2 cloves
Mushrooms (sliced)8 ounces
Kale (chopped, stems removed)4 cups
All-purpose flour1/4 cup
Chicken broth2 cups
Heavy cream1/2 cup
Dried thyme1 teaspoon
Dried rosemary1 teaspoon
Paprika1/2 teaspoon
For the Crust: 
Refrigerated pie crusts (2 crusts)1 package
Egg (beaten, for egg wash)1


Chicken, Kale & Mushroom Pot Pie


  1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or baking dish.

  2. Cook the Chicken: Heat olive oil in a large skillet over medium heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook until browned on all sides and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.

  3. Saute the Vegetables: In the same skillet, add diced onion and minced garlic. Cook until softened, about 3-4 minutes. Add sliced mushrooms and cook until they release their moisture and become golden brown, about 5 minutes. Stir in chopped kale and cook until wilted, about 2 minutes.

  4. Make the Sauce: Sprinkle flour over the vegetables and stir to coat evenly. Slowly pour in chicken broth and heavy cream, stirring constantly to prevent lumps from forming. Add dried thyme, dried rosemary, paprika, and salt and pepper to taste. Cook until the sauce thickens, about 3-4 minutes.

  5. Combine Chicken and Sauce: Return the cooked chicken to the skillet and stir to combine with the sauce and vegetables. Remove from heat.

  6. Assemble the Pot Pie: Roll out one pie crust and place it in the bottom of the greased pie dish. Pour the chicken and vegetable mixture over the crust. Roll out the second pie crust and place it over the filling. Press the edges of the crusts together to seal, then crimp or flute the edges as desired. Cut a few slits in the top crust to allow steam to escape.

  7. Bake and Serve: Brush the top crust with beaten egg for a golden finish. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Allow the pot pie to cool for a few minutes before serving.


  • Use Rotisserie Chicken: To save time, you can use pre-cooked rotisserie chicken instead of cooking chicken breasts from scratch.
  • Customize the Vegetables: Feel free to add or substitute vegetables according to your preference. Peas, carrots, and potatoes would also make delicious additions to this pot pie.
  • Make it Ahead: You can prepare the filling and assemble the pot pie in advance, then cover and refrigerate until ready to bake.

Our Chicken, Kale & Mushroom Pot Pie is the perfect combination of comfort and nutrition, making it a satisfying meal for any occasion. Whether you’re enjoying a cozy dinner at home or entertaining guests, this pot pie is sure to impress with its delicious flavors and hearty ingredients. So gather your ingredients and get ready to indulge in a comforting and wholesome dish that will warm your soul.

Hot Dog Sliders

An American favorite, the hot dog sliders, turns into a fun treat that’s great for a casual party. They get three special treats in this recipe: Chicago-style, Bavarian and South of the Border. – Taste of Home Test Kitchen.

Hot Dog Sliders
Hot Dog Sliders

Hot Dog Sliders recipe 

21 frozen bread dough dinner rolls, thawed
1 large egg
1 tablespoon of water
3/4 teaspoon poppy seeds
3/4 teaspoon caraway seeds
3 tablespoons shredded Mexican cheese mixture
1 package (16 ounces) small smoked sausages

Bavarian dogs
1 can (14 ounces) Bavarian sauerkraut, rinsed, drained, and chopped
1 small apple, diced.
1/3 cup chopped sweet onion
1/4 cup chopped celery

Chicago Dogs
1/3 cup prepared mustard
1/3 cup sweet pickle relish
1/3 cup chopped sweet onion

chihuahua dog
1 cup salsa verde
1 can (8 ounces) unsweetened crushed pineapple, dried
1/4 cup minced fresh red pepper
2 teaspoons chopped jalapeño pepper
1 teaspoon grated lime zest


1. Cut each roll in half; Roll each into a long shape. Arrange in 2 greased 13×9-in. baking pan. Cover or give rise a hot place for about 30 minutes.

2. Whisk eggs and water in a small bowl. Brush on the roll. Sprinkle one-third of the buns. Bake at 350° for 14-16 minutes or until cheese is golden brown. far off to a wire rack to cool.

3. Meanwhile, place sausages in a 15x10x1-in. Baking pan. Bake at 350° for 12-14 minutes and up to heated through.

4. For Chicago Dogs: Place sausage in a poppy seed bun. Up with 1 a teaspoon each of mustard, relish, onion and tomato. Repeat Top each with pickles.

5. For the Bavarian dogs: In a small bowl, combine the sauerkraut, Apples, onions and celery Place a sausage in each cumin become a seed.

6. For Chihuahua dogs: In a small bowl, combine the salsa, Pineapple, cilantro, jalapeno and lime zest. the location a sausage in a each cheese bun, top with salsa mixture.

black pepper (hot)
To wear disposable gloves when cutting hot pepper, the oil can burn the skin. Avoid touching your face.

How to Make Pioneer Woman's Tender Cowboy Steak

How to Make Pioneer Woman's Tender Cowboy Steak

This cowboy steak recipe is the best bone-in ribeye ever!

Home, home on the range, where steaks are juicy and eaten straight off the bone. Well, these may not be Neil Young’s exact lyrics, but I think cowboys past and present will appreciate the authenticity of my improvised verse.

Whether you’re a real cowboy or just a fan of rustic, home-style cooking, Ree Drummond’s Pioneer Woman Cowboy Steak Recipe is for you (as is this Pioneer Woman pot roast). This monstrous, hearty steak will feed a crowd and is perfect for your next cookout.

What is a cowboy steak?

What is a cowboy steak?​

If you’re not familiar with cowboy cut steak, it’s a special cut of ribeye named after the steak’s popularity among ranchers and cowboys. This bone-in rib is usually thicker than a standard cut, usually about 2 inches thick, with more meat outside the eye. Often, butchers also trim some of the outer fat from the steak for a clean appearance. (If you can find a beef ribeye from a butcher with dry-aged steaks, it’s worth it.)

Another important characteristic of this type of steak is its French bone (meaning an exposed bone trimmed of all meat and fat), which was originally intended to serve as a handle so that cowboys on the range could hold the cut. You can eat the bone directly. Of course, don’t confuse this cut along with Like-pants cousin, the tomahawk steak. Similarly, a tomahawk ribeye steak features a long, French bone with a little extra fat.
How to Cook a Cowboy Steak Like Ray Drummond.



2 (2-pound) shepherd’s steaks (about 2 to 2-1/2 inches thick)
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 tablespoon vegetable oil, optional.

Ranch Compound Butter

1/4 cup unsalted butter, softened
1-1/2 teaspoons allspice (such as Hidden Valley)
1-1/2 teaspoons chopped fresh parsley


Step 1: Season the steaks.

Remove the steaks from the refrigerator and season generously on all sides with salt and pepper. Let sit in the living room temperature for 30 minutes.

Step 2  Prepare the Ranch Butter.

Meanwhile, in a small bowl, combine the softened butter, allspice and parsley until evenly mixed. Butter a piece of plastic wrap and roll it into a small log. Refrigerate the compound Better than last 30 minutes until firm.

Step 3: Grill the steaks over direct heat.

Place your gas or charcoal grill with the coals or flames under the cooking half so that there are two separate cooking zones. Preheat over medium-high heat (about 400°-450°F) for 15 minutes, then place steaks over direct heat (flame or coals side). Sear for 3-5 minutes on each side until deep charred grill marks form.

To cook steak in a pan Preheat oven to 375°. Meanwhile, heat a large cast iron skillet on your stove over medium-high heat until very hot. Next, coat the bottom of the skillet with 1 tablespoon oil. Place a steak in the skillet and sear for 3-5 minutes on each side until a deep golden crust forms. Then, using a spoon, tilt the pan and remove some fat drops; Drain Reduce the heat to medium and then turn the steak on its side and sear the fat cap for 1 minute.

Step 4  Switch to indirect heat.

Transfer the steaks to the indirect cooking zone of your grill (the side without the coals). Cover and cook another 8-16 minutes or until internal temperature reaches 135° for a perfect medium-rare steak. Remove immediately to a carving board.
​To cook steak in a pan: Transfer to oven and cook 8-16 minutes, or until internal temperature near the bone reaches 132° (for medium-rare). Immediately remove from skillet and transfer to a carving board.

Step 5: Top with butter and rest

Top with butter and rest.

Top steaks with a generous dollop of ranch butter, cover, and let rest for 5 minutes. To serve, trim the steak from the bone and slice thinly against the grain. Serve immediately.

Here's what I thought.

Bold, rich, tender and juicy. Need I say more? Rabies has always been my favorite cut of steak when I’m trying to treat myself, and it doesn’t disappoint. While ribeyes are a thicker cut, a ribeye with compound butter adds an extra layer of flavor and deliciousness that really puts the icing on the erm, steer.

Jack Frost Cocktail Recipe

Jack Frost Cocktail Recipe
Jack Frost Cocktail Recipe

Try a tropical Turn on one Christmas cocktails with this jack frost cocktail. Rum, Blue Crow, Coconut and Pineapple will transport you to a coastal winter vacation.

A Jack Frost cocktail is the perfect thing to sip on during the holidays, especially when you’re chowing down on coconut rum balls or rum brittle bites. It looks cold with an icy blue color and icy coconut rim, but it tastes like the beach. This is the definition of a tropical heat wave in December! Made with white rum, blueberry pineapple and coconut, it’s a fun alternative to classic pina coladas.

If this is your first time investing in a blue collar, fear not, there are plenty of ways to use it. I love whipping up a Caribbean Blue Margarita or a Blended Blue Lagoon Margarita.


How to Make a Jack Frost Cocktail​

This recipe makes a cocktail.

2 ounces white rum
1-1/2 ounces of pineapple juice
Make 1 ounce blue
ONE ounce canned coconut cream or canned coconut milk
1/4 ounce simple syrup, and more for rimming glass Shredded unsweetened coconut, finely chopped.


Add rum, pineapple juice, blueberry, coconut cream and simple syrup to a cocktail shaker partially filled with ice.

Can you make a non-alcoholic Jack Frost cocktail?

The cocktail is best when made with the ingredients listed above, but if you want to try making it non-alcoholic, there are a few options! You can substitute the rum for a non-alcoholic clear spirit. There are a few zero-proof brands these days—try Liar or Ritual.

And instead of blue curry, use butterfly pea flower powder mixed with a little orange juice. The powder is Like matcha powder or comes from the butterfly pea plant Its dark blue color should take on the same color as a blue curao flavored with orange juice and still make a delicious mocktail.

banana bread recipe

Savor the banana bread with this amazing recipe. It makes a super moist loaf bursting with banana goodness. Why settle for less banana flavor? Everyone raves about this recipe—it’s the best! Plus, it’s fantastic toasted. Enjoy every bite!

banana bread recipe


– 2 to 3 ripe bananas, mashed
– 1/3 cup melted butter
– 1 teaspoon baking soda
– Pinch of salt
– 3/4 cup sugar
– 1 large egg, beaten
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour


1. Heat your oven to 350°F (175°C). Grease a loaf pan (about 9×5 inches) with butter or cooking spray.

2. In a big bowl, squish the ripe bananas with a fork until they’re mushy.

3. Mix in the melted butter with the bananas.

4. Add the baking soda and just a little bit of salt. Stir it all together.

5. Pour in the sugar, the beaten egg, and the vanilla extract. Mix well.

6. Add the flour and mix until everything’s just combined. Don’t mix too much, or your bread might be tough.

  1. Put the batter in the greased loaf pan.
 8. Bake in the oven for about 50-60 minutes. Stick a toothpick in the middle to check if it’s done. 

If the toothpick comes out without any batter on it, it’s done!.

9. Take the banana bread out of the oven and let it sit in the pan for 10 minutes.

10. After 10 minutes, take the bread out of the pan and let it cool on a wire rack.

11. Once it’s cooled down, slice it up and enjoy your yummy homemade banana bread!


Sweet Potato & Black Bean Chili