1 lb. lean ground beef
1/2 c. finely crushed tortilla chips
1 c. picante sauce, divided
1/2 c. thinly sliced green onions with tops
1 egg
2 cloves garlic, minced
2 tsp. ground cumin, divided
1 tsp. salt
1 tbsp. vegetable oil
1 (28 oz.) can whole tomatoes, undrained, coarsely chopped
1 (16 oz.) can kidney beans, rinsed and drained
1 c. beef broth
1 lg. green pepper, coarsely chopped
1 tsp. chili powder

Combine meat, crushed chips, 1/3 cup picante sauce, green onions, egg, garlic, 1 teaspoon of cumin and salt; mix well. Shape into 1-inch meatballs. Brown the meatballs in oil until brown on all sides.

Drain drippings from skillet. Add tomatoes, beans, broth, green pepper and chili powder to skillet with remaining 2/3 cup picante sauce and remaining 1 teaspoon cumin. Bring to a boil, stirring up browned bits from bottom of skillet. Return meatballs to skillet. Reduce heat; cover and simmer 10 minutes Serve with additional tortilla chips and picante sauce.

Makes 8 cups.