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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 ;-)
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.
By Deeli from Richland, WA
What a good idea to include the food storage in your spring cleaning!
And, to come up with a yummy (and easy - I'm all for easy) recipe too!
Easy whimsical Southwestern appetizer that can be made in minutes.
Total Time: 10 minutes
Yield: 15 appetizers
Source: Original Recipe
This is a delicious, quick and easy dip. Only 2 ingredients! Great for when unexpected guests come over.
Source: My mother
By Kim from Fairland, OK
A method of marketing commercial chili in the days before widespread home refrigerators was "brick chili", in the production of which nearly all of the moisture was squeezed out to leave a solid substance roughly the size and shape of a half-brick. Wolf Brand was sold in a brick before switching to a canned product. Commonly available in small towns and rural areas of the American Southwest in the first three-quarters of the 20th century, brick chili has largely outlived its usefulness and is now difficult to find. http://www.dolo … /canning/cb.html
Chili bricks seemed to be history and over and out!
"1850 - Records were found by Everrette DeGolyer (1886-1956), a Dallas millionaire and a lover of chili, indicating that the first chili mix was concocted around 1850 by Texan adventurers and cowboys as a staple for hard times when traveling to and in the California gold fields and around Texas. Needing hot grub, the trail cooks came up with a sort of stew. They pounded dried beef, fat, pepper, salt, and the chile peppers together. This amounted to "brick chili" or "chili bricks" that could be boiled in pots along the trail. DeGolyer said that chili should be called "chili a la Americano" because the term chili is generic in Mexico and simply means a hot pepper". Nowadays they also sell chili in square packs and call it "brick" but it's not the old style brick chili. It's kept cold in the meat department.
Recipe for Wendy's Chili (Copycat). Brown ground beef over medium heat, drain. Add remaining ingredients and simmer over low heat, stirring about every 15 minutes for 2-3 hours.
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...
Combine cans of chili and 3 cans water in baking dish. Fold the pasta into chili mixture making sure it is well mixed.
In a Dutch oven or soup kettle, brown sausage and onion; drain. Add remaining ingredients; cover and simmer for 20 minutes, stirring often.
Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.
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: Chili Dip
By Helen from U.K
I used to see it down here in TX a long time ago, but had forgotten about it coming in bricks til I read that same recipe. It was some fantastic chili though.
I live here in the US and never heard of a chili brick. I make a warm chili dip and all I do is use a can of Hormel chili w/o beans and an 8 oz package of cream cheese. Heat and mix well. Serve with tortilla chips. I usually put mine in a small crock pot so it stays warm. So you don't have to go try to find this chili brick! Actually any canned chili would work and I don't suppose it matters if it has beans or not. Usually for the dip I buy the kind w/o but I like chili w/beans so wouldn't matter as far as I'm concerned.
I call it a chili block as opposed to chili brick, it comes in a small round tub,size of small butter tub and is made bt BLoemers, they call it chili base. You put it in microwave for 2 minutes to liquify it and add it to your chili. It adds lots of flavor to your chili.In Ky, most stores carry it in winter and fall.it is an 8 oz pkg.I never make my chili without it.
Hi, many thanks for the replies to my request. Once again T/f members have shone through with help. Helen xxx
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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
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.
By Robin from Washington, IA