Put the ground beef, chorizo, tortilla chips, green onions, and cumin in a food processor and pulse until smooth.

Form the meat mixture into 2" balls using your hands or a cookie scoop. Set on a plate or platter as you make them.

Heat oil in a pan over medium-high heat.

Cook the meatballs in batches for 8-10 minutes turning so that each side of the meatball is browned.

Remove the meatballs from the pan onto a paper towel-lined plate. Set aside.

Add broth to the pan and bring to a simmer. Scrape up all the bits from frying the meatballs.

Add the rice, cinnamon stick, tomato paste, and meatballs to the broth and simmer for 30 minutes.

Remove the meatballs and cinnamon stick from the broth. Use a handheld blender to puree the sauce.

Serve the meatball over rice covered with the sauce.