Show Subscription Form




Beef Chili Pie Recipe

Publisher Photo
I love to experiment with recipes to see what I can come up with, and my husband is a willing guinea pig. He and I both called this one a success.—Trish Houff, Winchester, Virginia
TOTAL TIME: Prep: 35 min. Bake: 35 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 35 min. Bake: 35 min.
MAKES: 6-8 servings

Ingredients

  • 1 pound ground turkey or beef
    X
    With Johnsonville Italian Sausage.

    Save Now >

  • 1 medium green pepper, chopped
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (14-1/2 ounces) stewed tomatoes, cut up
  • 1/2 cup water
  • 1 tablespoon dried minced onion
  • 1 tablespoon chili powder
  • Dash ground cinnamon
  • Dash ground cloves
  • 2 to 4 tablespoons brown sugar, optional
  • 1/2 cup mashed potato flakes
  • Pastry for double-crust pie (9 inches)
  • 3 cups shredded lettuce, divided
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 tablespoon butter, melted
  • 1 tablespoon sesame seeds

Nutritional Facts

1 serving (1 piece) equals 569 calories, 32 g fat (16 g saturated fat), 84 mg cholesterol, 632 mg sodium, 46 g carbohydrate, 4 g fiber, 25 g protein.

Directions

  1. 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.
  2. 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.
  3. Bake at 400° for 25-30 minutes or until golden brown. Let stand for 5 minutes before cutting. Serve with remaining lettuce. Yield: 6-8 servings.
Originally published as Beef Chili Pie in Casserole Cookbook 2001, p183

Nutritional Facts

1 serving (1 piece) equals 569 calories, 32 g fat (16 g saturated fat), 84 mg cholesterol, 632 mg sodium, 46 g carbohydrate, 4 g fiber, 25 g protein.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Beef Chili Pie

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT