Cheddar Chili Pie Recipes

CHEDDAR-CHILI PIE

Steps:

• To make crust: In large bowl, mix flour, cornmeal, and 1/4 teaspoons salt. Cut in butter until mixture resembles coarse meal. Stir in 1/2 cup cheese and the water. Press firmly to bottom and sides of 9" pie plate; prick with fork. Bake in preheated 400* oven for 10 minutes. Cool on rack.
• To make filling: cook beef and onion in large skillet over medium heat, breaking up meat with fork, 10 minutes or until meat is browned and onion is tender. Add tomatoes, beans, chili powder, remaining 1/2 teaspoons salt and pepper; simmer 15 minutes, stirring often. Turn into pie shell. Sprinkle with remaining 1/4 cup cheese. Bake in 350* oven 20-30 minutes, or until filling is bubbly.

IMPOSSIBLY EASY CHILI PIE

Steps:

• Heat oven to 400°F. Spray 9-inch pie plate with cooking spray. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in cut-up tomatoes, onion and chili seasoning mix. Spread in pie plate. Sprinkle with olives and cheese.
• In medium bowl, stir Bisquick mix, milk and eggs with wire whisk or fork until blended. Pour into pie plate.
• Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve with sour cream, lettuce and chopped tomatoes.

CHILI POT PIE WITH CHEDDAR BISCUIT CRUST

Steps:

• In dutch oven heat 1 TBS oil over med high heat til hot.
• Add half the beef and cook til browned and juices evaporate.
• Transfer to small bowl.
• Repeat with remaining beef and 2 tsp oil.
• Add remaining tsp oil and reduce heat to medium.
• Add oniona dn cook 10 minutes til golden.
• Add garlic and cook and stir 2 minutes.
• Add chili powder, coriander, 1/2 tsp salt and cumin.
• Cook and stir 1 minute.
• Add tomatoes, breaking up with spoon.
• Add chilies and juice, brown sugar, paste beef and any juices in bowl along with water.
• Heat to boiling over high heat.
• Reduce to low, cover and simmer 30 minutes, stirring occasionally.
• Rinse and drain beans.
• Add to pot and heat to boiling.
• Reduce to low, cover and simmer 30-45 minutes longer until beef is really tender.
• Stir in cilantro.
• Preheat oven to 425.
• Spoon hot chili mixture into deep 2 quart casserole or 9 inch deep pie pan.
• Make Crust, in medium bowl mix flour, cheese, cornmeal, baking powder and 1/2 salt.
• With pastry blender or 2 knives, cut in butter until it is coarse crumbs.
• Stir in 1/2 cup milk, quickly mixing just until soft dough forms and leaves side of bowl.
• Turn dough unto floured surface.
• Gently knead about 5 strokes to mix.
• Roll out into round 1inch larger than top of casserole.
• Top chili mixture in casserole with crust, tucking in edges to fit.
• With knife, cut out 5 ovals, do not just slit crust as it will close up during baking.
• Brush with 2 tsp milk.
• Place sheet of foil underneath and crimp to catch drips.
• Bake 20 minutes or until crust is browned.
• Cook slightly.
• Garnish with sliced green onions.