Name: Skillet Chili & Meatballs
Prep time: 20 min
Cook time: 20 min
Yield: 4
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Skillet Chili & Meatballs

1. 2 lb. ground beef (preferably 90/10) -

2. 2 large eggs -

3. 1 c. panko bread crumbs -

4. 1/4 c. fresh cilantro leaves, chopped -

5. 3 tsp. chili powder, divided -

6. Kosher salt -

7. Freshly ground black pepper -

8. 2 tbsp. extra-virgin olive oil -

9. 1 small red onion, finely chopped, about 1 tbsp. reserved for serving -

10. 1 (15-oz.) can black beans, drained and rinsed -

11. 1 (15-oz.) can diced tomatoes with juices -

12. 1 (15-oz.) can kidney beans, drained and rinsed -

13. 1 (4-oz.) can mild green chiles with juices -

14. 1 c. water -

15. 1 tbsp. tomato paste -

16. 1 tsp. ground cumin -

17. 1/2 tsp. garlic powder -

18. 1 1/2 c. shredded Mexican blend cheese (about 6 oz.) -

19. Sour cream, guacamole, cilantro, and tortillas chips, for serving -

How to cook deliciously - Skillet Chili & Meatballs

1. Stage

In 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.

2. Stage

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.

3. Stage

In 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.

4. Stage

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.

5. Stage

Heat 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.