Description
This hearty Skillet Chili & Meatballs recipe combines juicy beef meatballs with a flavorful chili sauce packed with beans, tomatoes, and spices. Cooked entirely in one skillet, this comforting dish is topped with melted Mexican blend cheese and served with classic garnishes like sour cream, guacamole, cilantro, and tortilla chips, making it perfect for a cozy weeknight meal or casual entertaining.
Ingredients
Scale
- 2 lb. ground beef (preferably 90/10)
- 2 large eggs
- 1 cup panko bread crumbs
- 1/4 cup 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 cup water
- 1 Tbsp. tomato paste
- 1 tsp. ground cumin
- 1/2 tsp. garlic powder
- 1 1/2 cups shredded Mexican blend cheese (about 6 oz.)
- Sour cream, guacamole, cilantro, and tortilla chips, for serving
Instructions
- In a medium bowl, combine the ground beef, eggs, panko bread crumbs, chopped cilantro, 1 1/2 teaspoons of chili powder, 1 teaspoon of kosher salt, and 1/4 teaspoon of freshly ground black pepper. Mix until well combined, then roll the mixture into approximately 24 meatballs, each about 1 1/2 inches in diameter. Place the formed meatballs on a plate.
- Heat 2 tablespoons of extra-virgin olive oil in a large, high-sided skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until they are browned on all sides, about 6 to 8 minutes. Once browned, remove the meatballs from the skillet and set them aside on a plate.
- In the same skillet, reduce heat to medium and add the finely chopped red onion (reserve about 1 tablespoon for serving). Cook the onion, stirring frequently, until just tender, approximately 2 minutes. Then add the black beans, diced tomatoes with their juices, kidney beans, mild green chiles with juices, water, tomato paste, ground cumin, garlic powder, 1/2 teaspoon kosher salt, and the remaining 1 1/2 teaspoons chili powder. Stir well to combine everything, then add the browned meatballs back to the skillet.
- Increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce heat to medium-low and allow the chili to simmer gently. Stir occasionally and toss the meatballs carefully to prevent sticking. Cook until the sauce thickens slightly and the meatballs are fully cooked through, about 15 to 20 minutes. Taste and adjust seasoning with additional kosher salt and pepper as needed.
- Preheat your oven broiler to high. Evenly scatter 1 1/2 cups of shredded Mexican blend cheese over the chili and meatballs in the skillet. Place the skillet under the broiler and broil for 2 to 4 minutes, until the cheese has melted and developed a light golden color. Remove the skillet and let it cool slightly.
- Top the skillet chili and meatballs with dollops of sour cream, spoonfuls of guacamole, fresh cilantro leaves, and the reserved finely chopped red onion. Serve hot alongside crispy tortilla chips for scooping and enjoy!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American