Chili Pie Recipes

FRITO CHILI PIE

Steps:

• Brown ground chuck with garlic in a pot over medium-high heat. Add tomato sauce, Rotel, salt, oregano, cumin, and chili powder. Cover and reduce heat to low. Simmer for 30 minutes. Add drained and rinsed beans. Stir to combine, then cover and simmer for another 20 minutes. Mix masa with water, then add to the chili. Stir to combine and simmer for a final 10 to 15 minutes. Set aside. Serve by slicing the Frito bags open lengthwise. Pile in chili and cheese, and diced onion if using. Serve immediately with plastic forks. A crowd-pleaser!

SPEEDY CHILI POT PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Pour the turkey chili into a 9-inch pie dish. In a bowl, whisk together the corn bread mix, milk, and egg until slightly lumpy; spoon the corn bread batter on top of the chili.
• Bake in the preheated oven until the edges of the corn bread begin to brown and the center is set, 20 to 25 minutes. Sprinkle with Cheddar cheese and a dollop of sour cream.

CORNBREAD-AND-CHILI PIE

Steps:

• Filling: Preheat oven to 400 degrees. Heat oil in a large ovenproof saute pan over medium-high heat. Add onion, carrots, and garlic, and season with salt. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Add chili powder and tomato paste; cook, stirring, 30 seconds.
• Stir in beef and cook, breaking up with the back of a spoon, until no longer red, about 5 minutes. Add tomatoes with their juices and beans, bring to a boil, and cook 2 minutes. Remove from heat.
• Topping: Whisk together flour, cornmeal, sugar, salt, and baking powder in a large bowl. Whisk in buttermilk, eggs, and butter. Spoon mixture over top of filling, spreading almost to edges of pan.
• Transfer to oven and bake until a tester inserted in topping comes out clean, about 20 minutes. Let rest 20 minutes before serving.

MEXICAN CHILI PIE

Steps:

• In a large skillet, cook the beef, onion and garlic over medium heat until no longer pink; drain. Add seasonings and tomatoes. Simmer, uncovered, for 20 minutes. Add green pepper. Spoon 2 cups into an ungreased 2-1/2-qt. shallow baking dish; top with half of the beans. Repeat layers. , For topping, combine dry ingredients in a large bowl. Stir in cheese. Combine buttermilk, egg and oil; stir into dry ingredients just until moistened. Spread over filling. , Bake at 450° for 15 minutes or until topping is lightly browned and filling is bubbly.

CHILI PIE BURRITOS

Steps:

• For the chili: Place a skillet over medium-high heat and add the oil. When the oil is hot, add the ground beef and brown, crumbling as you go, until cooked through, 7 to 8 minutes. Add the garlic and tomato paste. Stir and cook for 1 minute. Add the kidney beans, tomato sauce, tomatoes and green chiles, chili powder, salt and pepper, then bring to a simmer. Continue to simmer and thicken, stirring occasionally, for 10 minutes.
• For the burritos: Add about 1 cup chili to a tortilla, then top with grated Cheddar and some diced onion. Add a handful of corn chips and a dollop of sour cream. Tuck the sides of the tortilla and roll tightly, then set aside. Repeat with the remaining tortillas.
• Heat a large skillet over medium heat. Add a little olive oil. In batches, toast the burritos until golden, about 1 minute per side.

NAOMI JUDD'S CHILI PIE

Steps:

• Preheat oven to 350 degrees.
• Brown beef, onion& garlic until no longer pink.
• Drain off excess fat.
• Stir in flour and cook 1 minute.
• Stir in chili seasoning, chili powder,tomato paste,water, corn& olives.
• Bring to a boil, then reduce heat to low and simmer covered for 10-15 minutes.
• Take biscuits out of tube and separate in half.
• Put bottom halves in the bottom of a 9" square pan or deep dish pie plate-- I spray mine with Pam first.
• Spoon chili mixture over biscuits.
• Top with remaining biscuits torn side down.
• Sprinkle with cheese.
• Bake at 350 degrees for 16-18 minutes until biscuits are brown and cheese is melted.

CHILI SHEPHERD'S PIE RECIPE BY TASTY

Steps:

• Make the chili: In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until fragrant and softened, about 6 minutes. Add the ground beef and McCormick® Original Chili Seasoning, and stir with a wooden spoon to break up the ground beef into small pieces. Add the diced tomatoes and cook for 5 minutes, or until the beef is fully cooked through. Stir in the tomato sauce and salt, and cook for another 2 minutes, until thickened slightly. Add the canned kidney beans and mix until combined.
• Pour the ground beef mixture into a 9x13-inch baking dish, spreading evenly. Sprinkle the cheddar cheese on top.
• Make the mashed potatoes: Peel and quarter the potatoes. Place in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, 20-30 minutes. Drain the potatoes and transfer to a large bowl.
• Add sour cream and melted butter to the bowl with the potatoes. Using an electric hand mixer on medium-low speed, whip the potatoes until smooth. Add the half-and-half, McCormick® Garlic Powder, white pepper, and salt, and mix on low speed until combined.
• Spread the mashed potatoes evenly over the chili.
• Turn the broiler on high. Broil the shepherd's pie for 10 minutes, or until the top is light golden brown. Serve warm.
• Enjoy!

BEEF CHILI PIE

Steps:

• In a skillet, cook beef and green pepper over medium heat until the meat is no longer pink; drain. Add the beans, tomatoes, water, onion, chili powder, cinnamon and cloves. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in the brown sugar. Simmer, uncovered, for 12-15 minutes or until liquid is almost absorbed; stir in potato flakes., Meanwhile, on a floured surface, roll one portion of pastry to fit the bottom and up the sides of an ungreased 8-in. square baking dish. Transfer pastry to dish; trim edges. Sprinkle lettuce and 1/2 cup cheese over crust. Top with half of the beef mixture and 3/4 cup cheese, then remaining beef mixture and cheese. Roll out remaining pastry to fit top of dish. Place over filling. Trim edges; seal with a fork. Cut slits in pastry. Brush with butter and sprinkle with sesame seeds., Bake at 400° for 25-30 minutes or until golden brown. Let stand for 5 minutes before cutting. Serve with remaining lettuce.

JIFFY CHILI PIE

Steps:

• Beat egg.
• Add milk to egg.
• Add the rest of the ingredients to the milk and egg mixture.
• Grease 8 x 8 baking pan.
• Bake at 400 degrees for 20 minutes.