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 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.