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Beef Chili Pie

 Beef Chili Pie
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
6-8 ServingsPrep: 35 min. Bake: 35 min.


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

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  • 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


  • 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 of 2

Beef Chili Pie (continued)

Directions (continued)

  • 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. Yield:
  • 6-8 servings.
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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.