Skillet Chili and Meatballs

A perfect Sunday supper recipe has been found! This is from Delish.com. One bowl to mix the meatballs and one skillet to cook. Gotta love it.

The meatballs used Cilantro and Chili Powder. We are not usually fans of Cilantro but we both loved the taste.

The chili recipe called for 2 cans of beans but we opted for just one.

Will we make this again?

YES!

Here is the original recipe which serves 8. I cut the recipe in 1/2 and left out the black beans.

Ingredients-

2 lb. ground beef

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 of 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 tortilla chips, for serving

Method-

Combine beef, eggs, panko, cilantro, 1 1/2 teaspoons chili powder, 1 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 light golden, 2 to 4 minutes. 

Let cool slightly. 

Top with sour cream, guacamole, cilantro, and reserved onion. Serve with tortilla chips alongside.