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

1. eheat the oven to 400.

2. 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.

3. 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.

4. 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.

5. 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.

6. Serve the chili meatball bites with the cheesy dipper alongside.

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