Categories: Beef
Ingredients
- 2 tbsp. olive oil, plus extra for drizzling
- 1 small onion, finely chopped
- 1 bell pepper, seeded and finely chopped
- 2 to 3 garlic cloves, finely chopped or grated
- 2 tbsp. chili powder
- 2 tsp ground cumin
- Salt and pepper
- 1 1/2 to 2 cups crushed tortilla chips
- 14.5 oz. can kidney beans, drained, rinsed, and patted dry
- 1 1/2 lbs. ground sirloin
- 2 tbsp. butter
- 2 tbsp. all-purpose flour
- 1/2 cup beef stock
- 1 cup milk
- 1 cup shredded sharp yellow cheddar
Directions
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eheat the oven to 400.
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Place a medium skillet over medium-high heat with the 2 tbsp. of olive oil. Add the onions, bell pepper, and garlic to the pan and cook until the veggies are tender, about 5 minutes. Add the spices to the pan and cook for another minute.
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Season the veggies with salt and pepper and transfer to a bowl to cool. Spread the crushed chips out on a plate or in a pie dish and reserve.
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When the veggies are cool, add the beans and meat to the bowl, season with salt and pepper, and combine. Shape the mixture into two-bite-size balls and roll each of them in the crushed chips. Arrange the meatball bites on a rimmed baking sheet, drizzle lightly with olive oil and bake until golden brown, and cooked through, about 15 minutes.
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While the meatballs are baking, place a pot over medium heat with the butter. When the butter has melted, sprinkle the flour over top and cook for about 1 minute. Whisk the stock and milk into the butter-flour mixture and bring up to a bubble. Season with salt and pepper, and simmer until thickened, about 2 minutes. Remove the pot from the heat and whisk in the cheese until melted.
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Serve the chili meatball bites with the cheesy dipper alongside.