Baked Southwest Chili Pie #RSC
- Ready In:
- 2hrs
- Ingredients:
- 17
- Yields:
-
1 Deep Dish Pie or Casserole
- Serves:
- 6
ingredients
- 226.79 g bacon, chopped and fried to crisp
- 453.59 g ground beef
- 236.59 ml chopped onion
- 118.29 ml chopped red bell pepper
- 2 ear fresh corn, cut off cob
- 59.16 ml chili powder
- 29.58 ml Worcestershire sauce
- 4.92 ml salt
- 29.58 ml honey
- 283.49 g can tomatoes and green chilies
- 170.09 g tomato paste
- 354.88 ml shredded monterey jack cheese
- 10 count can refrigerated biscuits
- melted butter
- sour cream
- green onion, chopped
- Reynolds Wrap Foil
directions
- Brown Chopped bacon till crisp, drain and set aside.
- Use same deep skillet to brown ground beef, then drain.
- Add onions and red peppers and brown 5 minutes.
- Stir in Corn, Chili Powder, Worstershire, Salt, Honey and Tomatoes with green chilis, and tomato paste.
- Transfer to Deep Dish Pie Pan or casserole and top with foil.
- At this stage you may put in fridge 1-3 days and then finish and bake.
- Bake covered chili in low 315 degree oven for 1 hour.
- Remove chili from oven and turn heat up to 350.
- Open foil and top with montery jack cheese and crumbled bacon.
- Dip the top of refridgerator biscuits in melted butter then cornmeal and place cornmeal side up on top of chili to cover of pie pan or casserole.
- Leave uncovered and bake an additional 20 minutes at 350.
- Remove from oven and let rest 10 minutes.
- Serve with sour cream and fresh green onions.
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