Thursday, February 25, 2010

Deep Fried Chili Balls

Perfect for a party!

One 15-ounce can beef-only chili
8 ounces lean ground beef (I used 1 lb. and it made slightly bigger meatballs)
3 cups finely crushed tortilla chips
2 teaspoons chili powder
3/4 teaspoon salt
Vegetable oil, for frying
Serve with sour cream for dipping!

In a large bowl, stir together the chili, ground beef, 1 cup tortilla chips, the chili powder and salt. Line a baking sheet with parchment paper. Roll the meat mixture into thirty 1-inch balls; place on the prepared pan and refrigerate.

Fill a large pot with enough oil to reach a depth of 2 inches and heat until it registers 375° on a deep-fry thermometer. Place the remaining 2 cups tortilla chips in a shallow dish. Coat the chili balls with the crushed chips. Working in batches of 5 to 7, fry the chili balls until deep golden, about 2 minutes; drain on paper towels. Serve hot.

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