Deep-Fried Chili Balls

February 2010
Deep-Fried Chili Balls

by 7 people

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Your Super Bowl guests may be skeptical when you bring out these dainty apps. That'll change after they bite into a Deep-Fried Chili Ball, courtesy of Josh Ozersky, author of The Hamburger: A History (Yale University Press). They're made with spicy chili rolled in crushed tortilla chips, so it's like eating your chips and chili dip in one easy-to-pop bite. A beer-dispensing helmet is strictly optional.

Makes: 30 servings

Prep: 20 mins

Cook: 15 mins

  • 1 15 ounce can  beef-only chili
  • 8 ounces lean ground beef
  • 3 cups finely crushed tortilla chips
  • 2 teaspoons chili powder
  • 3/4 teaspoon salt
  • Vegetable oil, for frying
  1. 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.
  2. Fill a large pot with enough oil to reach a depth of 2 inches and heat until it registers 375 degrees 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.
  • Serve with sour cream for dipping!