Chili Pie
From flavorsofitaly 16 years agoIngredients
- For the crust: shopping list
- 1 cup pie crust mix shopping list
- 1/2 cup yelloow cornmeal shopping list
- 2 tsp sugar shopping list
- 1/8 tsp ground cayenne pepper shopping list
- 1 Tbl butter or margarine shopping list
- For the filling: shopping list
- 1 Tbl vegetable oil shopping list
- 1 medium sized green bell pepper, cored seeded and coarsely chopped4 scallions, white part thinly sliced, green tops thinly sliced shopping list
- 3 cloves garlic, minced shopping list
- 2 tsp unsweetened cocoa shopping list
- 1 tsp chili powder shopping list
- 3/4 tsp ground cinnamon shopping list
- 3/4 tsp ground cumin shopping list
- 3/4 tsp coriander shopping list
- 1/4 tsp salt shopping list
- 1 lb lean ground beef or ground turkey shopping list
- 1 cup canned crushed tomatoes shopping list
- 1 (10 and 1/2 oz) can red kidney beans, rinsed and drained shopping list
- 3/4 cup canned corn, drained shopping list
- 1 cup sour cream (for topping) shopping list
How to make it
- For the crust:
- In a medium-sized bowl, combine pie crust mix, cornmeal, sugar, and red pepper. Using 2 knives, cut in butter until mixture resembles coarse meal. Add water, add stir just until the mixture comes together.
- Preheat oven to 350F. Place dough between 2 sheets of floured waxed paper and roll into a 12 inch circle. Remove top piece of waxed paper, invert the dough onto a 9 inch pie pan, then peel off the remaining paper. Press the dough into the pie pan and flute the edge. Line pastry shell with waxed paper, weight with dried beans or rice, and bake, uncovered, until lightly crisped around the edges - about 20 minutes. Remove form oven and set aside.
- For the filling:
- Heat oil in a 12 inch skillet over medium heat for one minute. Add the grren pepper and saute, stirring occasionally, until soft - about 5 minutes. Stir in the cocoa, chili powder, cinnamon, coriander, cumin, and salt, and saute until browned - about 5 minutes. Stir in the tomatoes, beans, and corn.
- Spoon the filling into the baked pie shell and bake, uncovered, until bubbling - 12 to 15 minutes. Spoon dollops of sour cream on top on pie and garnish with scallions.
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