Chili con carne casserole with meatballs

Ingredients for 4 servings:

• 1 roll (from the previous day)
• 3 onions
• 500 g minced meat, mixed
• 1 egg(s) (size M)
• Salt
• pepper
• Paprika powder, sweet
• 2 tsp mustard, medium hot
• 3 bell peppers, 1 each red, yellow and green
• 2 garlic cloves
• 1 can kidney beans (425 ml)
• 1 can white beans (425 ml)
• 1 chili pepper(s), red
• 3 tbsp oil
• 1 pinch(s) of sugar
• 2 tbsp tomato paste
• 1 can of tomatoes (850 ml)
• 75 g chips (tortilla “natural”)
• 75 g cheese, grated Gouda cheese
• mint
• lemon(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

For the meatballs, soak the bread rolls in water. Peel and dice the onions. Knead the minced meat, egg, squeezed bread roll, salt, pepper, paprika, mustard, and 1/3 of the onions well. Form the minced meat into small meatballs with wet hands. Chill. Clean, wash, and dice the bell peppers. Peel and finely chop the garlic. Pour the beans into a sieve, rinse with water, and drain well. Wash the chili pepper and cut into rings. Heat oil in a large pan and fry the meatballs over medium heat for about 6 minutes, turning frequently. Remove from the pan and set aside. Add the remaining onions, garlic, and bell peppers to the frying fat and fry on all sides. Add the chili and season with salt, pepper, sugar, and paprika. Add the tomato paste, sauté briefly, and deglaze with the tomatoes. Add the beans, bring to a boil, and season again generously with salt, pepper, sugar, and paprika. Add the meatballs. Transfer everything to an ovenproof casserole dish, top with chips, and sprinkle with cheese. Bake in a preheated oven (electric oven: 200°C/ fan oven: 175°C/ gas mark 3) for 20-25 minutes. Remove from the oven and garnish with mint and a lemon wedge.