Ingredients

• 907 g ground beef (preferably 90/10)
• 2 large eggs
• 120 g panko bread crumbs
• 7 g fresh cilantro leaves, chopped
• 3 tsp. chili powder, divided (14.3 g)
• Kosher salt
• Freshly ground black pepper
• 30 ml extra-virgin olive oil
• 1 small red onion, finely chopped, about 1 tbsp. reserved for serving
• 425 g black beans, drained and rinsed
• 425 g diced tomatoes with juices
• 425 g kidney beans, drained and rinsed
• 113 g mild green chiles with juices
• 240 ml water
• 15 g tomato paste
• 5 g ground cumin
• 2.5 g garlic powder
• 170 g shredded Mexican blend cheese (about 6 oz.)
• Sour cream, guacamole, cilantro, and tortilla chips, for serving.

Method

1. Step 1In a medium bowl, combine beef, eggs, panko, cilantro, 1 1/2 teaspoons chili powder, 1 teaspoon salt, and 1/4 teaspoon pepper. Roll into about 24 (1 1/2") meatballs and transfer to a plate.
2. Step 2In a large high-sided skillet over medium-high heat, heat oil. Cook meatballs, turning occasionally, until browned, 6 to 8 minutes. Return to plate.
3. Step 3In same skillet over medium heat, cook onion, stirring frequently, until just tender, about 2 minutes. Add black beans, diced tomatoes, kidney beans, chiles, water, tomato paste, cumin, garlic powder, 1/2 teaspoon salt, and remaining 1 1/2 teaspoons chili powder. Stir to combine and add meatballs.
4. Step 4Bring to a boil over medium-high heat, then reduce heat to medium-low. Bring to a simmer and cook, stirring and tossing meatballs occasionally, until sauce is slightly thickened and meatballs are cooked through, 15 to 20 minutes; season with salt and pepper.
5. Step 5Heat broiler to high. Scatter cheese over skillet and broil until cheese is melted and light golden, 2 to 4 minutes. Let cool slightly. Top with sour cream, guacamole, cilantro, and reserved onion. Serve with tortilla chips alongside.