Meatball Chili

This recipe caught my eye because it said it was "family-pleasing." This chili was really delicious, and Evelyn couldn't get enough.

SOUP:
1 tablespoon vegetable oil
1 medium onion, chopped
1 green pepper, chopped
Cook onion and pepper in oil for 7-8 minutes.

Add in . . .
2-3 cloves garlic, pressed
1 tablespoon chili powder
2 teaspoons cumin
. . . and stir until fragrant, about 1 minute.

Next, stir in . . .
2 cans (14.5 ounces each) stewed tomatoes, undrained and chopped
1 can (15 ounces) tomato sauce
1 can (16 ounces) kidney beans, drained and rinsed
1 1/2 cups water
. . . and simmer for about 15 minutes .

MEATBALLS:
1 egg
2 tablespoons milk
2 1/2 cups Fritos (finely crushed to make 1 cup crumbs)
1-2 cloves garlic, pressed
2 teaspoons chili powder
1 teaspoon cumin
1 pound ground beef
Form into 48 small meatballs. Bake at 425-degrees for 8-9 minutes

CHILI:
Add baked meatballs to soup. Continue to simmer 10-15 minutes, until meatballs are tender. Serve with cheddar cheese and extra Fritos chips. (8 servings)