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1
Preheat the oven to 400F.
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2
Place a medium skillet over medium-high heat with the 2 tablespoons of EVOO.
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3
Add the onions, bell pepper, and garlic to the pan, and cook until the veggies are tender, about 5 minutes.
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4
Add the spices to the pan and cook for another minute.
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5
Season the veggies with salt and pepper and transfer to a bowl to cool.
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6
Spread the crushed chips out on a plate or in a pie dish and reserve.
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7
When the veggies are cool, add the beans and meat to the bowl, season with salt and pepper, and combine.
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8
Shape the mixture into two-bite-size balls and roll each of them in the crushed chips.
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9
Arrange the meatball bites on a rimmed baking sheet, drizzle lightly with EVOO, and bake until golden brown and cooked through, about 15 minutes.
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10
While the meatballs are baking, place a pot over medium heat with the butter.
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11
When the butter has melted, sprinkle the flour over top and cook for about 1 minute.
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12
Whisk the stock and milk into the butter-flour mixture and bring up to a bubble.
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13
Season with salt and pepper, and simmer until thickened, about 2 minutes.
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14
Remove the pot from the heat and whisk in the cheese until melted.
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15
Serve the chili meatball bites with the cheesy dipper alongside.
