Ingredients
2 lb. ground beef (preferably 90/10)
2 large eggs
1 c. panko bread crumbs
1/4 c. fresh cilantro leaves, chopped
3 tsp. chili powder, divided
Kosher salt
Freshly ground black pepper
2 tbsp. extra-virgin olive oil
1 small red onion, finely chopped, about 1 tbsp. reserved for serving
1 (15-oz.) can black beans, drained and rinsed
1 (15-oz.) can diced tomatoes with juices
1 (15-oz.) can kidney beans, drained and rinsed
1 (4-oz.) can mild green chiles with juices
1 c. water
1 tbsp. tomato paste
1 tsp. ground cumin
1/2 tsp. garlic powder
1 1/2 c. shredded Mexican blend cheese (about 6 oz.)
Sour cream, guacamole, cilantro, and tortillas chips, for serving
Preparation
Step 1In a medium bowl, combine beef, eggs, panko, cilantro, 1 1/2 teaspoons chili powder, 1 teaspoon salt, and 1/4 teaspoon pepper. Roll into about 24 (1 1/2") meatballs and transfer to a plate.Step 2In a large high-sided skillet over medium-high heat, heat oil. Cook meatballs, turning occasionally, until browned, 6 to 8 minutes. Return to plate.Step 3In same skillet over medium heat, cook onion, stirring frequently, until just tender, about 2 minutes. Add black beans, diced tomatoes, kidney beans, chiles, water, tomato paste, cumin, garlic powder, 1/2 teaspoon salt, and remaining 1 1/2 teaspoons chili powder. Stir to combine and add meatballs.Step 4Bring to a boil over medium-high heat, then reduce heat to medium-low. Bring to a simmer and cook, stirring and tossing meatballs occasionally, until sauce is slightly thickened and meatballs are cooked through, 15 to 20 minutes; season with salt and pepper.Step 5Heat broiler to high. Scatter cheese over skillet and broil until cheese is melted and light golden, 2 to 4 minutes. Let cool slightly. Top with sour cream, guacamole, cilantro, and reserved onion. Serve with tortilla chips alongside.
We don’t know about you, but we love chili with ALL the fixins. Dollop with sour cream, salsa, pico de gallo, guac, avocado chunks, or whatever your favorite chili garnishes are to amp it up. Serve leftovers spooned over warm brown rice or fold into toasted corn tortillas. Have you made this? Let us know how it went in the comments!
