Queue the rainbows and unicorns- we’re having kabobs tonight. Giving children license to lance food with pointed sticks is, without exception, a brilliant idea.
The 126th consecutive day of chili.
For the chili:
1 lb precooked meatballs, frozen
1 C vegetable juice
1 T chili powder
1 t coriander
½ t celery salt
Other Materials for the kabobs:
Cubes of sharp cheddar cheese
A can of pickled whole jalapenos
For the side:
1) Mix chili ingredients in a slow cooker
2) Cook on low for 8 hours
3) Assemble kabobs with chili, cheese, jalapenos, and tomatoes
4) Serve with rice and corn tortillas.
To be frank, if this chili thing doesn’t pan out, I’ll definitely be able to make a living as a white board artist.
There is something primal about stabbing one’s food and perhaps there is also some cathartic value as well. Try as I might, I couldn’t find any fault with this dish. From the chili impregnated meatballs to the oily pickled jalapenos, this recipe was a hit. We had fun and ate well. Undoubtedly, you’ll really enjoy these meatball jalapeno chili kabobs. Give them a poke.