Emaws Chili Pie Recipes

CHILI PIE BURRITOS

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.

IMPOSSIBLY EASY CHILI PIE

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.

EMAW'S CHILI PIE

Steps:

• Preheat oven to 350 degrees.
• Heat chili and water in small saucepan over medium heat till hot.
• Put Fritos in a 2 or 3 quart baking dish.
• Scatter chopped onions over the Fritos (do not stir).
• Place 4 slices of American cheese on top.
• Pour heated chili and water over all this.
• Put remaining cheese on top of chili (do not stir).
• Pour tomatoes and juice over this AND DO NOT STIR!
• Bake at 350 degrees for an hour or until bubbly in the center.

MEXICAN CHILI PIE

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.

IMPOSSIBLY EASY CHEESY CHILE PIE

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Sprinkle chiles, cheese and cilantro in pie plate.
• In medium bowl, stir Bisquick mix, milk and eggs until blended. Pour into pie plate.
• Bake 25 to 30 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve with salsa.

ENCHILADA PIE

Steps:

• Heat the oil in a pan. Fry the peppers and onion until soft, about 10 mins. Add the beans, fajita spice mix, chopped tomatoes and some seasoning. Bubble for 5 mins to reduce the tomatoes a little, then stir in most of the coriander. Heat the grill and warm the tortillas in the microwave for 30 seconds.
• Spread a quarter of the pepper and onion mixture over the base of an ovenproof dish (a round one, if possible) or frying pan. Top with some of the soured cream and a warm tortilla, then repeat the layers three more times, finishing off with a final layer of soured cream. Sprinkle over the cheese and grill for 5 mins, or until golden and bubbling. Scatter with the remaining coriander before serving.

APPLE GREEN-CHILE PIE WITH CHEDDAR CRUST

Steps:

• Make the crust: In a food processor or mixer fitted with a paddle attachment, combine flour and salt. Add butter one piece at a time, while pulsing or mixing at low speed, until mixture is fine and crumbly. Transfer to a large bowl and toss well with the cheese. Add ice water one tablespoon at a time, mixing lightly with fingers just until dough holds together. To test, pinch a small amount of dough. If it is crumbly, add more ice water. Form dough into a ball, wrap loosely in plastic, then roll into a disk. Refrigerate at least one hour, or up to 3 days, before rolling. (Dough can be frozen for up to a month.)
• On a lightly floured surface, roll dough into a circle at least 11 inches in diameter. Transfer to a 9-inch pie pan, preferably glass. Turn edges under to make a thick rim; flute rim by pinching into a zigzag pattern. Refrigerate until ready to bake, at least an hour.
• Make the filling: In a large bowl, toss apples, green chilies and lemon juice together. In another bowl, mix dry ingredients and add to apples and chilies, tossing until thoroughly coated.
• Make the topping: In a small bowl, mix flour, walnuts and brown sugar. Add melted butter and toss together until crumbly.
• Bake the pie: Heat oven to 400 degrees. Using a slotted spoon, scoop filling into chilled crust, then drizzle with 2 tablespoons of juice from bottom of bowl. Sprinkle topping evenly over filling. Bake 10 minutes, then reduce heat to 375 degrees. Bake 30 to 40 minutes, or until filling bubbles at edge and crust is brown. Serve warm, with a scoop of vanilla ice cream on the side.