Meatball Chili Stew

This is a fun crossover dish: meatballs and chili in one bowl. The genius move is using crushed tortilla chips instead of breadcrumbs to bind the meatballs. They add a faint corn flavor and a slightly different texture from the usual breadcrumb meatball, plus they tie the dish to its Tex-Mex roots before you even get to the chili powder.

Picante sauce does double duty here. Half goes into the meatball mixture, where it adds moisture and a built-in spice base. The other half becomes part of the simmer liquid alongside canned tomatoes and kidney beans. No need for a separate aromatic sauté step.

Brown the meatballs in two batches with space between them. Crowding the pan steams instead of sears, and you’ll lose the flavorful crust that makes these worth the effort.

A brief 10-minute simmer is all the meatballs need to finish cooking through. The fresh cilantro and extra crushed chips on top at serving give the bowl a riot of textures: tender meat, soft beans, crisp chips, bright herb.

Pro Tips

• Use 80/20 ground beef. Leaner meat dries out in the simmer; fattier meat falls apart.
• Pat the meatballs gently. Overworking the mix gives you tough, dense meatballs.
• Pour off the rendered fat after browning. Leaving it in turns the chili greasy.
• Adjust the chili powder to your heat tolerance. Two teaspoons is mild; double it for serious heat.

Variations

• Stir in a cup of frozen corn with the beans for sweetness and texture.
• Top each bowl with shredded sharp cheddar, sour cream, and sliced jalapeños taco-style.
• Swap kidney beans for black beans or a mix of pinto and black for a darker, earthier stew.