Best Chili Con Carne Pie Recipes

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CHILI CON CARNE PIE



Chili Con Carne Pie image

Adjust the heat to taste. It's from a Lesley Waters (UK TV-Chef) cookbook. Some of the meat you'd normally find in this kind of dish has been replaced with lentils to make it healthier.

Provided by -Sylvie-

Categories     Savory Pies

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 18

1 tablespoon olive oil
1 onion, finely chopped
1 garlic clove, crushed
1/2 lb ground beef, extra lean
2 red chilies, deseeded and chopped finely
1 teaspoon ground cumin
1 tablespoon red pepper tapenade
1 (14 1/2 ounce) can chopped tomatoes
1/2 pint vegetable stock
3 1/2 ounces puy lentils
1 (14 1/2 ounce) can red kidney beans, drained
1/2 ounce plain dark chocolate, roughly chopped
salt, to taste
pepper, to taste
2 lbs potatoes, peeled and cubed
3 tablespoons 1% low-fat milk
1 teaspoon turmeric
2 tablespoons cilantro, chopped

Steps:

  • Fry the onion and garlic for about five minutes in a little olive oil over medium heat.
  • Increase the heat and add the ground beef, stirring continuously until browned, about 5 minutes.
  • Add the chilies and cumin and continue to fry for one minute.
  • Mix in the chopped tomatoes, tapenade, stock, lentils and beans and bring to the boil, reduce heat and simmer for about 30 minutes.
  • Stir in the chocolate and season with salt and pepper, if you feel it needs more heat you can add some chili powder or hot sauce.
  • While the chili is simmering, cook your potatoes until tender.
  • Mash with the milk, turmeric and cilantro. Season to taste.
  • Place the chili into an ovenproof dish and top with the mash, without smoothing it down too much.
  • Place under a preheated grill for 5-10 minutes until the top is golden brown and crisp.

Nutrition Facts : Calories 551.8, Fat 15.2, SaturatedFat 5.2, Cholesterol 39.1, Sodium 69, Carbohydrate 79.1, Fiber 17.4, Sugar 8.2, Protein 28.9

AWARD WINNING CHILI CON CARNE



Award Winning Chili Con Carne image

This chili recipe is many years in the making and I have won several awards with it. I think you'll be pleased with it. You can alter it to your own spice levels to achieve your perfect chili. Garnish with shredded mozzarella cheese, and use corn chips for dipping.

Provided by CHEFJIMMY

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

Time 2h35m

Yield 8

Number Of Ingredients 22

4 tablespoons vegetable oil
1 green bell pepper, chopped
1 yellow onion, chopped
2 ½ pounds lean ground beef
2 beef bouillon cubes
⅔ cup red wine
2 (16 ounce) cans whole peeled tomatoes, chopped, juice reserved
garlic cloves, crushed
1 (12 ounce) can tomato paste
1 ½ teaspoons paprika
2 ½ teaspoons chili powder
1 teaspoon cayenne pepper
2 ½ teaspoons dried basil
½ teaspoon dried oregano
2 tablespoons dried parsley
½ teaspoon black pepper
1 teaspoon salt
12 drops hot pepper sauce (e.g. Tabasco™)
1 (15 ounce) can kidney beans, drained
3 tablespoons flour
3 tablespoons corn meal
½ cup water

Steps:

  • Heat oil in a large saucepan over medium heat. Cook green pepper, and onion, until softened. Add the ground beef and cook until browned. Crumble over bouillon cubes, and stir in wine; continue to cook for a few minutes. Stir in chopped tomatoes, garlic, and tomato paste. Season with paprika, chili powder, cayenne pepper, basil, oregano, and parsley. Stir in salt and pepper.
  • Bring to a boil over high heat. Reduce heat to medium low. Cover, and simmer for 90 minutes, stirring occasionally.
  • Stir in kidney beans, and hot pepper sauce. You can add the reserved tomato juice if more liquid is needed. Continue to simmer for an additional 30 minutes.
  • In a small bowl, whisk together the flour, corn meal, and water until smooth. Stir into chili, and cook for a further 10 minutes, or until chili has thickened up.

Nutrition Facts : Calories 494.6 calories, Carbohydrate 29.1 g, Cholesterol 85.8 mg, Fat 27.2 g, Fiber 7.5 g, Protein 31.6 g, SaturatedFat 8.9 g, Sodium 1211.6 mg, Sugar 9.2 g

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