Skillet Chili & Meatballs
This recipe for skillet chili and meatballs brings together the best of both a game-day snack and the spicy flavors of chili in a single dish. Instead of the traditional crumbled ground meat, you'll shape the ingredients into delicious meatballs. These meatballs are then immersed in a flavorful chili sauce, turning the dish into a dip and appetizer all in one. With the addition of two cans of beans—one black and one kidney—the result is a satisfying and hearty meal, perfect for a relaxed dinner as well.If you're like us and enjoy chili with all the toppings, feel free to add dollops of sour cream, salsa, pico de gallo, guacamole, avocado chunks, or any other favorite garnishes to enhance the flavors. For leftovers, you can spoon them over warm brown rice or fold them into toasted corn tortillas for a delightful next-day treat.
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
Instructions
- 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.
- 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 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 light golden, 2 to 4 minutes. Let cool slightly. Top with sour cream, guacamole, cilantro, and reserved onion. Serve with tortilla chips alongside.
Nutrition
Calories: 745kcalCarbohydrates: 25gProtein: 45gFat: 46gSaturated Fat: 18gTrans Fat: 2gCholesterol: 198mgSodium: 1169mgPotassium: 1105mgFiber: 11gSugar: 5gCalcium: 345mgIron: 7mg
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