Skillet Chili and Meatballs
Ingredients
2 lb. ground beef (preferably 90/10)
2 large eggs
1 cup panko bread crumbs
1/4 cup 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 of mild green chiles with juices
1 cup water
1 Tbsp. tomato paste
1 tsp. ground cumin
1/2 tsp. garlic powder
1 1/2 cups shredded Mexican blend cheese (about 6 oz.)
Sour cream, guacamole, cilantro, and tortilla chips for serving
Instructions
Combine beef, eggs, panko, cilantro, 1 1/2 teaspoons chili powder, one teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Roll into about 24 (1 1/2") meatballs and transfer to a plate.
In a large, high-sided skillet over medium-high heat, heat oil. Cook meatballs, turning occasionally, until browned, 6 to 8 minutes. Return to plate.
In the 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.
Bring 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.
Heat broiler to high. Scatter cheese over skillet and broil until cheese is melted and lightly golden, 2 to 4 minutes. Let cool slightly. Top with sour cream, guacamole, cilantro, and reserved onion. Serve with tortilla chips alongside.
