Meatball Chili Stew
Meatball Chili Stew recipe
tomatoes, canned, whole, peeled
red kidney beans
drained, or white beans
Mix ½ of the Picante Sauce, beef, chips, egg and garlic powder thoroughly and shape firmly into 24 (1 inch) meatballs.
In a Dutch oven over medium high heat, heat the oil.
Cook meatballs in 2 batches until evenly browned.
Set meatballs aside. Pour off fat.
Add remaining picante sauce, chili powder, tomatoes and beans.
Heat to a boil.
Return meatballs to the pan.
Cover and cook over low heat for 10 minutes or until meatballs are done.
Top with cilantro and additional crushed tortilla chips.