1 can (14.5 oz) stewed tomatoes
1 large onion
1 medium green pepper
3 cups Chili Cheese Fritos
1 tbsp vegetable oil
5 garlic cloves, pressed, divided
2 tbsp plus 2 tsp chili powder, divided
1 tbsp cumin, divided
1 can (15 oz) tomato sauce
1 can (16 oz) red kidney beans, drained and rinsed
1 1/2 cups water
2 tbsp milk
1/2 tsp salt
1 lb lean ground beef
Shredded cheese (optional)
Preheat oven to 450 degrees
Chop tomatoes and set aside.
Finely chop onion.
Dice bell pepper.
Place chips in plastic bag and crush using a rolling pin.
Place oil, onion, and bellow pepper in a pot.
Cook over medium heat for 7 - 8 minutes.
Add two of the pressed garlic cloves, 1 tbsp chili powder, and 2 tsp cumin.
Cook and stir for 30 seconds or until fragrant.
Add tomatoes, tomato sauce, beans, water, and half of the crushed chips to the pot.
Bring to a gentle simmer.
Reduce heat to low and cook for 18 - 22 minutes or until chili is thickened. Stir often.
Line a sheet pan with parchment paper.
Combine egg, milk, and salt in bowl. Add remaining chips, garlic, chili powder, and cumin.
Add beef and mix until just incorporated.
Scoop beef mixture and roll into meatball.
Bake 8 - 9 minutes or until the internal temperature reaches 150 degrees.
Gently stir meatballs into chili.
Cover and simmer for 10 - 15 minutes or until meatballs are tender.
Serve with cheddar cheese if you'd like.