When I spring clean, it even includes going through the pantry and freezer searching for foods coming close to the stale date and making sure they get used up soon or are given to the food bank.
In this case, a couple of the items were canned chili and (frozen) refrigerated pie crusts that needed to be used. What to make with them? Well, a Chili Pie of course ;-)
3 (15 oz.) cans chili
1 pkg. of two refrigerated flat pie crusts
1 cup cheddar cheese, or more to taste
diced onions, to taste, if desired
sour cream, for serving
Preheat oven to 425 degrees F. If the chili you are using has an excessive amount of water/fat content, you will want to drain one or two of the cans so you don't end up with an overly soggy crust.
Place one pie crust in a 9 inch pie pan. Sprinkle inside of the crust with 1/4 of the cheese, top evenly with one can of chili, sprinkle with diced onions, then with 1/4 more of the cheese and repeat process. The top layer will be the last of the cheese. Top pie with remaining pie crust, trim, flute well and make vent cuts on top.
Place pie on a cookie sheet in case the chili bubbles out over the edges and bake until crust is golden, about 35 to 45 minutes. If edges begin to brown too much before the top is golden then cover the edges with strips of foil.
Remove pie from oven, let rest for 5 minutes before slicing and serve with sour cream.
One of my kids' (now grown) favorite quickie meals was to open a can of chili, spread it on toast, put a slice of cheese on top and broil it in the oven for a very short time, or microwave it. It is quick, tasty, nutritious - what's not to love about that?
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Here are questions related to Recipes Using Chili.
I was reading a tip on the recipes for chili dip and it stated to use half a chili brick. What's that? As I live in the U.K, I have never heard of it. Many thanks. xxx This is a link to the specific recipe in question:
Hi, I also live in the UK and whenever I make chilli or dip I use dried chilli flakes, you don't need many unless you want a real strong dip or chilli. If you want beans there are plenty of tinned choices in the supermarkets. It depends on where you live but Adsa and Tesco stock world foods, if you have any asian stores they stock chilli flakes, if you think they are to large you can always grind them down. Just wash your hands after handling them and don't touch your face or eyes. Boy will you know about it if you do. Any problems, let me know. Go luck.
Here are archived discussions related to this page.
1 pkg. cream cheese
1 can chili with or without beans
Cheddar cheese (shredded)
Let cheese set at room temperature until soft. Press in bottom of microwavable dish. Top with chili. Sprinkle cheese on top. Microwave until melted and hot. Serve with taco chips.
By Robin from Washington, IA
RE: Chili Dip
This sounds like something that is going to appeal to my picky daughter! Thanks! (11/11/2005)
Cook ground beef and green pepper in skillet, stirring to crumble, until beef browns; drain off excess fat. Stir in chili seasoning mix, tomato paste, cream cheese and water. Cook over medium heat, stirring until mixture comes to a boil. Keep warm and serve with corn chips or other chips.