Best 16 Beef Chili Pie Recipes

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For chilly evenings and hearty appetites, look no further than the classic comfort food: beef chili pie. This delectable dish seamlessly blends the richness of beef with an explosion of flavors from zesty chili and a crispy, golden crust. Whether you prefer your pie mild or spicy, loaded with beans or packed with tender chunks of beef, this versatile recipe can be customized to suit your taste buds. So, gather your ingredients, preheat your oven, and embark on a culinary journey to create the perfect beef chili pie that will warm your soul and satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

MOM'S CLASSIC BEEF CHILI



Mom's Classic Beef Chili image

A classic ground beef and beans chili, updated!

Provided by Kristen

Time 1h45m

Yield 10

Number Of Ingredients 15

3 tablespoons vegetable oil, divided
2 medium bell peppers, chopped
1 large onion, chopped
2 cloves garlic, chopped
2 pounds ground beef
2 (16 ounce) cans crushed tomatoes
2 cups beef broth
¼ cup chili powder
3 tablespoons tomato paste
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon salt
¼ teaspoon cayenne pepper
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can black beans, drained

Steps:

  • Place a large frying pan over medium-high heat until hot, about 45 seconds. Add 1 tablespoon oil, then add peppers and onion; saute until soft, about 6 minutes. Add garlic and saute until fragrant, about 2 minutes. Transfer mixture to a large soup pot and set aside.
  • Increase the heat under the frying pan to high and let the pan get very hot, about 90 seconds. Add 1 tablespoon oil, then add 1/2 of the ground beef; cook and stir in the hot skillet until browned and crumbly, about 6 minutes. Transfer to the soup pot, and drain and discard grease from the frying pan. Repeat with remaining oil and beef.
  • Add tomatoes, broth, chili powder, tomato paste, cumin, oregano, salt, and cayenne pepper to the beef mixture; bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, for 45 minutes.
  • Add kidney beans and black beans; simmer until beans are heated through, about 15 minutes.

Nutrition Facts : Calories 366.8 calories, Carbohydrate 26.6 g, Cholesterol 55.7 mg, Fat 19.6 g, Fiber 9.7 g, Protein 23.3 g, SaturatedFat 6.4 g, Sodium 904.9 mg, Sugar 2.1 g

CHILLI BEEF PIES



Chilli Beef Pies image

Provided by Jane Sarchet

Categories     Main Course

Time 1h45m

Number Of Ingredients 13

500 g block of puff pastry (defrosted)
425 g block of shortcrust pastry (or 500g, defrosted)
1 tablespoon oil
1 onion (diced)
500 g beef mince
2 cans tomatoes
3 cloves garlic
3 inches tomato puree
1 teaspoon chilli powder (or more to suit your taste)
1 can red kidney beans (drained & rinsed)
1 beef stock cube
1 egg (beaten or a little milk to stick and top the pies)
A little crunchy sea salt to sprinkle on the pies before baking

Steps:

  • Get your pastry out of the freezer the day before to defrost, and bring it up to room temperature before you start cooking the pie filling.
  • Heat the oil in a large pan to medium hot. Add in the beef mince and break up with your spatula (or hands) so there are no clumps of meat. Leave to take on a little colour then add in the tomatoes, garlic, tomato puree and chilli powder.
  • Let simmer for 30-40 minutes before adding in the beans and the stock cube. The sauce should have thickened up nicely by this point but if it still looking too wet, stir in a little cornflour mixed with a splash of cold water and let simmer for another minute or two.
  • Roll out the shortcrust pastry to the thickness of a £1 coin (about 3mm) and line individual pie dishes with, leaving a little overhang of pastry on the edges. Fill each one with the chilli, brush the edges with beaten egg mixture or milk. Roll out the puff pastry and cut a circle out with a glass or small bowl to fit the top of each pie. Lay on the puff lid, crimp the two pastry's together with your fingers and stab a little hole in the middle of each pie to allow steam to escape during baking.
  • Brush the pastry lids with the egg wash or milk and sprinkle with a little crunchy sea salt for even more flavour.
  • Pop into a oven preheated to 180/350/gas 4, and bake for 25-30 minutes or until the tops are golden brown.
  • Serve hot with mash & veg, and any leftover pies can be cooled and popped cold into a lunch box or frozen for another day.

Nutrition Facts : Calories 926 kcal, Carbohydrate 77 g, Protein 26 g, Fat 55 g, SaturatedFat 15 g, Cholesterol 86 mg, Sodium 783 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

CHILI PIE BURRITOS



Chili Pie Burritos image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 15

2 tablespoons olive oil
2 pounds ground beef
3 cloves garlic, minced
2 tablespoons tomato paste
Two 14-ounce cans kidney beans, drained and rinsed
One 14-ounce can tomato sauce
One 10-ounce can diced tomatoes and green chiles
1/4 cup chili powder
Kosher salt and freshly ground black pepper
8 large flour tortillas, lightly warmed
2 cups grated Cheddar
1 yellow onion, diced small
2 cups corn chips
1/2 cup sour cream
Olive oil, for toasting

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.

BEEF CHILI PIE



Beef Chili Pie image

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

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6-8 servings.

Number Of Ingredients 16

1 pound ground beef
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 shredded cheddar cheese
1 tablespoon butter, melted
1 tablespoon sesame seeds

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.

Nutrition Facts :

IMPOSSIBLY EASY CHILI PIE



Impossibly Easy Chili Pie image

Need a new family meal with ground beef? Try a chili and cheese combo you can have in the oven in a snap.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 12

1 lb lean (at least 80%) ground beef
1 can (14.5 oz) whole tomatoes, drained, cut up
1 medium onion, chopped (1/2 cup)
1 package (1 oz) chili seasoning mix
1 can (2 1/4 oz) sliced ripe olives, drained
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick™ mix
1 cup milk
2 eggs
Sour cream, if desired
Shredded lettuce, if desired
Chopped tomatoes, if desired

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.

Nutrition Facts : Calories 330, Carbohydrate 15 g, Cholesterol 140 mg, Fat 1/2, Fiber 2 g, Protein 23 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 4 g, TransFat 1 g

EASY BEEF CHILI



Easy Beef Chili image

This recipe is for a hearty bean and beef chili. Easy to make and delicious.

Provided by jrcarew

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 1h

Yield 12

Number Of Ingredients 14

1 ½ pounds 80% lean ground beef
1 red bell pepper, chopped
1 medium sweet onion, diced
1 (16 ounce) package frozen yellow and white whole kernel corn
1 (15 ounce) can light red kidney beans
1 (15 ounce) can dark red kidney beans
1 (15 ounce) can pinto beans
1 (14.5 ounce) can diced tomatoes
1 (10 ounce) can diced tomatoes with green chile peppers
1 ½ cups water
¾ cup brown sugar
3 (1.25 ounce) packages chili seasoning mix
3 tablespoons distilled white vinegar
3 tablespoons yellow mustard

Steps:

  • Cook ground beef in a large pot over medium-high heat until browned and crumbly, 5 to 7 minutes. Add bell pepper and onion. Cook and stir until the pepper and onion have softened, about 5 minutes. Drain and discard grease.
  • Add corn, kidney beans, pinto beans, diced tomatoes, water, brown sugar, chili seasoning mix, and mustard to the pot. Cover and cook over medium heat for 20 minutes. Uncover, reduce heat to low, and cook until beans are tender, about 20 minutes more.

Nutrition Facts : Calories 365.6 calories, Carbohydrate 39.2 g, Cholesterol 48.2 mg, Fat 16.8 g, Fiber 8.4 g, Protein 17.8 g, SaturatedFat 6.2 g, Sodium 1289.4 mg, Sugar 13.2 g

CHILI PIE POCKETS



Chili Pie Pockets image

Enjoy chili on the go, with our satisfying pie pockets filled with seasoned ground beef, bell pepper, tomatoes and cheddar cheese.

Provided by Deborah Harroun

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 19

1 1/2 teaspoons olive oil
1/2 lb ground beef
1/3 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green bell pepper
1 1/2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried oregano leaves
1/4 teaspoon sugar
1/2 cup tomato sauce
1 cup canned or fresh diced tomatoes
1 cup canned pinto beans, drained, rinsed
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/2 cup shredded Cheddar cheese (2 oz)
1 egg
1 tablespoon water

Steps:

  • In Dutch oven or large saucepan, heat oil over medium heat. Cook beef in oil 3 to 5 minutes, stirring frequently, until it begins to brown. Add onion, celery and bell pepper. Cook about 5 minutes, stirring occasionally, until beef is thoroughly cooked and vegetables begin to soften.
  • Stir in chili powder, cumin, garlic powder, salt, pepper, oregano and sugar. Cook 1 minute. Stir in tomato sauce, tomatoes and beans. Simmer uncovered 15 minutes, stirring occasionally, until thickened.
  • Meanwhile, heat oven to 350°F. Remove pie crusts from pouches; unroll on lightly floured work surface. Using rolling pin, roll out crusts slightly. Using a bowl as a pattern, cut 3 large rounds from each crust; discard scraps.
  • Spoon about 1/4 cup chili on half of each round. Sprinkle evenly with cheese. Fold dough over filling and press edges together, forming half circle; press with tines of fork to seal. With sharp knife, cut 2 to 3 slits in top of dough to allow steam to escape. Place on ungreased cookie sheet.
  • In small bowl, beat egg and water with fork or whisk. Brush over dough.
  • Bake 12 to 15 minutes or until light golden brown.

Nutrition Facts : ServingSize 1 Serving

CHILI COTTAGE PIE



Chili Cottage Pie image

This filling cottage pie is super simple and loaded with flavor. The kids love to help layer it up. -Jacob Miller, Ledyard, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 15

1 pound ground beef
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 medium red onion, diced
6 garlic cloves, minced
1 package (16 ounces) frozen mixed vegetables
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes
1 cup beef stock
1 envelope chili seasoning mix
1 package (24 ounces) refrigerated mashed potatoes
1 cup shredded cheddar-Monterey Jack cheese
4 green onions, thinly sliced
Grated Parmesan cheese

Steps:

  • Preheat oven to 350°. In a large skillet, cook and crumble beef, salt and pepper until beef is no longer pink. Drain beef; remove from skillet., In same skillet, heat oil over medium heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer., Add beef, mixed vegetables, kidney beans, tomatoes, beef stock and chili seasoning; bring to a boil. Cook and stir until thickened, about 5 minutes. Transfer to a greased 13x9-in. baking dish. Heat mashed potatoes according to microwave package directions; spread over top of beef mixture., Sprinkle with cheese; bake until bubbly and cheese is melted, 15-20 minutes. Cool for 5 minutes; sprinkle with green onions and Parmesan cheese.

Nutrition Facts : Calories 390 calories, Fat 16g fat (8g saturated fat), Cholesterol 58mg cholesterol, Sodium 992mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 7g fiber), Protein 21g protein.

MEXICAN CHILI PIE



Mexican Chili Pie image

This recipe is one of my husband Dwayne's favorite, especially during cooler weather. The topping is crunchy, and the chili has just enough spice to warm you up inside in even the coldest weather! I add a simple side salad to complete the meal.-Heather Thurmeier, Pense, Saskatchewan

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4-6 servings.

Number Of Ingredients 19

1 pound ground beef
1 medium onion, chopped
3 garlic cloves, minced
2 teaspoons chili powder
1 teaspoon ground mustard
1/4 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup chopped green pepper
1 can (16 ounces) kidney beans, rinsed and drained
TOPPING:
3/4 cup cornmeal
1/2 cup all-purpose flour
1/2 teaspoon each baking soda, salt and sugar
1 cup shredded cheddar cheese
3/4 cup buttermilk
1 large egg, lightly beaten
2 tablespoons canola oil

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.

Nutrition Facts : Calories 450 calories, Fat 19g fat (8g saturated fat), Cholesterol 94mg cholesterol, Sodium 723mg sodium, Carbohydrate 43g carbohydrate (7g sugars, Fiber 7g fiber), Protein 28g protein.

BAKED CHILI CORNBREAD POT PIE



Baked Chili Cornbread Pot Pie image

Seasoned beef and black beans are topped with cornbread batter and popped in the oven for a chili bake that makes a great potluck dish!

Provided by AllieGeekPi

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes

Time 55m

Yield 8

Number Of Ingredients 19

cooking spray
1 medium onion, diced
1 pound ground beef
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
¾ teaspoon kosher salt
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
1 (28 ounce) can diced tomatoes, drained
1 (15 ounce) can black beans, rinsed and drained
1 ¼ cups buttermilk
1 egg
2 tablespoons vegetable oil
1 ¼ cups cornmeal
¾ teaspoon kosher salt
¾ teaspoon baking soda
1 cup shredded Mexican cheese blend
1 jalapeno pepper, thinly sliced

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan with cooking spray.
  • Spray a large skillet with cooking spray and place over medium-high heat. Saute onion until translucent, 3 to 5 minutes. Add meat, chili powder, cumin, oregano, salt, garlic powder, and cayenne pepper. Stir together and cook until meat is browned and crumbled and almost cooked through, about 5 minutes. Stir in tomatoes and beans and bring to a simmer. Reduce heat to medium and simmer for 5 minutes.
  • Meanwhile, whisk together buttermilk, egg, and oil in a large bowl. Add cornmeal, salt, and baking soda and stir together until batter is combined.
  • Transfer meat mixture to the prepared baking dish. Sprinkle Mexican cheese blend on top. Pour cornbread batter evenly over meat and arrange jalapeno slices on top.
  • Bake in the preheated oven until cornbread topping is evenly browned, 25 to 30 minutes.

Nutrition Facts : Calories 381.5 calories, Carbohydrate 33.8 g, Cholesterol 76.4 mg, Fat 17.4 g, Fiber 6.1 g, Protein 21.4 g, SaturatedFat 7.5 g, Sodium 1059.4 mg, Sugar 5.4 g

CHILI SHEPHERD'S PIE RECIPE BY TASTY



Chili Shepherd's Pie Recipe by Tasty image

Here's what you need: olive oil, small yellow onion, garlic, lean ground beef, McCormick® Original Chili Seasoning, tomato, tomato sauce, red kidney bean, kosher salt, shredded cheddar cheese, idaho potatoes, sour cream, unsalted butter, half & half, McCormick® Garlic Powder, ground white pepper, kosher salt

Provided by McCormick

Categories     Dinner

Yield 4 servings

Number Of Ingredients 17

1 tablespoon olive oil
½ small yellow onion, diced
1 ½ teaspoons garlic, minced
1 lb lean ground beef
1 packet McCormick® Original Chili Seasoning
1 can tomato, diced
⅓ cup tomato sauce
15 oz red kidney bean
2 teaspoons kosher salt
1 cup shredded cheddar cheese
4 idaho potatoes, large
¾ cup sour cream
½ stick unsalted butter, melted
¼ cup half & half
2 teaspoons McCormick® Garlic Powder
½ teaspoon ground white pepper
2 teaspoons kosher salt

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!

Nutrition Facts : Calories 944 calories, Carbohydrate 86 grams, Fat 42 grams, Fiber 12 grams, Protein 53 grams, Sugar 6 grams

BEEF CHILI FIVE WAYS



Beef Chili Five Ways image

A classically easy chili recipe with four additional variations ranging from Cincinnati to Morocco.

Provided by Beef. It's What's for Dinner.

Categories     Trusted Brands: Recipes and Tips     Beef. It's What's for Dinner

Time 40m

Yield 4

Number Of Ingredients 6

1 pound ground beef (93% lean or leaner)
1 (15.5 ounce) can black beans, rinsed and drained
1 (14 ounce) can reduced-sodium or regular beef broth
1 (14.5 ounce) can diced tomatoes with green chiles
2 tablespoons chili powder
Shredded Cheddar cheese, chopped fresh cilantro, minced green onion (optional)

Steps:

  • Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.
  • Stir in beans, broth, tomatoes and chili powder; bring to a boil. Reduce heat; cover and simmer 20 minutes to develop flavors, stirring occasionally. Garnish with toppings, as desired.

Nutrition Facts : Calories 299 calories, Carbohydrate 24.4 g, Cholesterol 70.4 mg, Fat 7.3 g, Fiber 9.9 g, Protein 34.1 g, SaturatedFat 2.9 g, Sodium 973.3 mg, Sugar 0.7 g

BEST CHILI EVER - CATALINA MAMA, TWO BEGGIN' BEEF PIE SOUP



Best Chili Ever - Catalina Mama, Two Beggin' Beef Pie Soup image

Growing up poor after Dad died - a German butcher - mom kept the two of us going on recipes that were tasty but inexpensive. Next to "Breaded Veal", the "Filet Mignon" of my youth, this ground beef chili recipe was a gourmet meal and a welcome treat on a cold day. Mild and sweet, kids love this thick soup, especially with "Ritz" or similar crackers. Remember to rinse the meat in a colander after cooking to reduce saturated fats. They're not needed for flavor. To reproduce the taste I remember, I've included the brand names of the ingredients my Mom used and that I still use today. I hope you all enjoy! The weird name for this recipe is simply a tribute to my Mom and the fact that it's two of almost every ingredient, making it easy to remember.

Provided by Rich Mann

Categories     Lunch/Snacks

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 6

2 lbs ground chuck
2 (10 1/2 ounce) cans campbell's tomato soup
2 (14 1/2 ounce) cans del monte stewed tomatoes, original recipe
2 (15 1/2 ounce) cans joan of arc kidney beans
2 tablespoons kroger chili powder
1/2 frozen green pepper, shaved

Steps:

  • Cook the ground beef to a chunky consistency in the pot or pan of your choice and after cooking, rinse under hot water in a colander to reduce saturated fats.
  • Return to your favorite 4 quart pot or pan that has a cover and add the remaining ingredients.
  • Bring to a boil, stirring frequently, then reduce to a simmer. Simmer one hour -- or more if you have the time. Watch it and allow it to reduce to a thickness you would enjoy.
  • Like most chili recipes, this one tastes better the second day and even better the third! Freezes well for ready made meals.
  • As a variation, add a small can of V-8 juice if you'd like added salt and a hint of celery. Explore your tastes and make it your own!

Nutrition Facts : Calories 574.9, Fat 27.9, SaturatedFat 10.8, Cholesterol 104.3, Sodium 1272.2, Carbohydrate 45.4, Fiber 11.5, Sugar 16.3, Protein 37.3

CHILI RICE PIE



Chili Rice Pie image

A brown rice crust gives this meat pie added nutrition. It's a fun and different way to serve chili.-Denise Kilback, Balgonie, Saskatchewan

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 11

2 cups cooked brown rice
1/4 cup shredded cheddar cheese
1 egg, beaten
1 teaspoon vegetable oil
FILLING:
1/2 pound ground beef
1/4 cup each finely chopped celery, onion and green and sweet red pepper
1 garlic clove, minced
1 cup canned diced tomatoes, drained
1/2 cup canned kidney beans, rinsed and drained
1/4 teaspoon chili powder

Steps:

  • In a bowl, combine the first four ingredients; mix well. Press onto the bottom and up the sides of a greased 9-in. pie plate; set aside., For filling, cook beef, celery, onion, peppers and garlic over medium heat until meat is no longer pink; drain. Add the tomatoes, beans and chili powder. Spoon into crust. , Bake at 325° for 40 minutes or until heated through. Let stand 15 minutes before serving.

Nutrition Facts : Calories 302 calories, Fat 10g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 241mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 5g fiber), Protein 18g protein.

MINI CHILLI BEEF PIES



Mini chilli beef pies image

Perfect party nibbles to impress your guests with

Provided by Cathryn Evans

Categories     Buffet, Canapes, Side dish, Starter

Time 1h25m

Yield 24

Number Of Ingredients 13

450g pack ready-rolled shortcrust pastry
1 tbsp sunflower oil
1 small onion , chopped
2 tsp hot chilli powder
2 tsp ground cumin
250g pack minced beef
85g tomato purée
150ml beef stock
large pinch ground cinnamon
200g kidney bean , drained and rinsed
1 large potato (about 250g/9oz), peeled and cut into chunks
3 tbsp soured cream
2 tbsp chopped chive

Steps:

  • To make chilli, heat oil in a pan and fry onion for 5 mins until soft. Add spices; fry for 1 min. Stir in beef and cook for a few mins. Add tomato purée, stock and cinnamon. Give it a stir, bring to the boil, then simmer for 15-20 mins until very little liquid is left. Add beans 5 mins before the end of cooking. Check seasoning and cool.
  • Heat oven to 200C/fan 180C/gas 6. Using a 7cm pastry cutter, stamp out 12 circles from the pastry. Use to line a 12-hole mini muffin tray, prick the base of the pastry with a fork, and bake for 10 mins. Remove from oven and cool on a wire tray. Repeat with remaining pastry.
  • Meanwhile, cook the potato in boiling water until tender. Drain, mash with soured cream and seasoning, then stir through chives. Spoon 1-2 tsp of chilli mix into the pastry cases and top with a tsp of mash. Ruffle mash with a fork; return to the oven for 15 mins or until golden.

Nutrition Facts : Calories 137 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.33 milligram of sodium

CHILLI BEEF SHEPHERD'S PIE



Chilli beef shepherd's pie image

The family favourite with a spicy kick and parsnip mash topping

Provided by Good Food team

Time 35m

Number Of Ingredients 8

2 tsp olive oil
1 large onion , chopped
2 tsp cumin seeds
500g pack lean minced beef
2 garlic cloves , crushed
420g can kidney bean in chilli sauce
400g can chopped tomato
1kg parsnips , peeled and chopped into chunks

Steps:

  • Heat the oil in a large frying pan, then soften the onion with 1 tsp cumin for a few mins. Push the onion to the edge of the pan, add the beef, then brown well, breaking up the lumps as you go. Add the garlic, kidney beans, chopped tomatoes and half a can of water, season and cover, then simmer for 20 mins.
  • Meanwhile, cook the parsnips in boiling salted water until tender, drain well, then mash with some freshly milled black pepper and a little salt. Heat the grill to high. Tip the chilli mince into a large ovenproof dish, spoon over the mash, scatter with the remaining cumin seeds, then grill for 5 mins until golden.

Nutrition Facts : Calories 518 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 22 grams sugar, Fiber 18 grams fiber, Protein 39 grams protein, Sodium 1.48 milligram of sodium

Tips

  • To make the chili, start by browning the ground beef in a large skillet over medium heat. Drain the beef and set aside.
  • In the same skillet, add the onion, green bell pepper, and garlic and cook until softened.
  • Add the chili powder, cumin, oregano, salt, and black pepper to the skillet and cook for 1 minute, stirring constantly.
  • Add the cooked ground beef, diced tomatoes, tomato sauce, and beef broth to the skillet and bring to a simmer. Reduce heat and simmer for at least 30 minutes, or up to 1 hour.
  • To make the cornbread topping, whisk together the cornmeal, flour, baking powder, sugar, and salt in a large bowl.
  • Add the milk, eggs, and melted butter to the dry ingredients and mix until just combined.
  • Pour the chili into a 9x13 inch baking dish and top with the cornbread batter.
  • Bake at 350 degrees Fahrenheit for 30-35 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.

Conclusion

Beef chili pie is a classic comfort food that is perfect for a cold winter day. It is also a great way to use up leftover chili. This recipe is easy to follow and can be made in just a few steps. The chili is flavorful and hearty, and the cornbread topping is light and fluffy. Beef chili pie is a delicious and satisfying meal that the whole family will enjoy.

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