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Source: Pace Recipes

Pace® Meatball Chili Stew
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Serves: 6
Prep Time: 15 minutes
Cook Time: 25 minutes
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1 cup Pace® Picante Sauce
1 lb. ground beef
1/2 cup crushed tortilla chips
1 egg, beaten
1/4 tsp. garlic powder or 2 cloves garlic, minced
1 tbsp. Vegetable Oil
2 tsp. chili powder
1 can (28 ounces) whole peeled tomatoes, cut up
1 can (about 15 ounces) kidney beans, drained
Chopped fresh cilantro




Mix 1/2 cup picante sauce, beef, chips, egg and garlic powder thoroughly and shape firmly into 24 (1-inch) meatballs.

In Dutch oven over medium-high heat, heat oil. Add meatballs in 2 batches and cook until evenly browned. Set meatballs aside. Pour off fat.

Add remaining picante sauce, chili powder, tomatoes and beans. Heat to a boil. Return meatballs to pan. Reduce heat to low. Cover and cook 10 minutes or until meatballs are no longer pink. Top with cilantro and additional crushed tortilla chips.






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