Carries Chili Pie Food

CARRIE'S CINCINNATI CHILI

Steps:

• In a large skillet over medium heat, cook beef and onion until beef is no longer pink and onion is tender, 6-8 minutes, breaking meat into crumbles; drain. Transfer to a 3- or 4-qt. slow cooker. Add next 11 ingredients., Cook, covered, on low 6-8 hours. Discard garlic clove and bay leaves. Serve over hot cooked spaghetti. If desired, top with shredded cheddar cheese and additional chopped onion. , Freeze option: Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water or broth if necessary. Serve as directed.

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.

CARRIE'S MEAT CHILI

Steps:

• Marinate ground beef in burgundy, bay leaves, thyme, garlic and pepper for 2 hours.
• Boil chicken breasts in water and salt until cooked through and tender then remove from water and chop chicken, reserve chicken broth for chili.
• Mix ground pork into the marinated beef mixture.
• Add the Chili pepper, cayenne, oregano and cumin to the beef and pork mixture and mix together well.
• Sauté onions in vegetable oil in a 6 QT or larger stock pot until translucent.
• Add the beef and pork mixture to the pot and cook on medium heat until it is mostly all browned.
• Add the tomato sauce, peeled tomatoes, Rotel, chilies, jalapeños, and Tabasco sauce.
• Add the chopped up chicken, stir well, cover, reduce to a simmer and let cook for 4 hours stirring occasionally.
• If the chili gets dry during the cooking process add some of the reserved chicken broth.

CARRIE'S CHILI PIE

Steps:

• 1. Preheat oven to 425°F. Brown ground beef, garlic and onions. Drain. Add tomato paste, diced tomatoes and chili powder to beef and simmer 10 min.
• 2. In casserole dish, layer beans, beef and corn. Top layers with cornbread mixture. Sprinkle with cheese.
• 3. Bake at 425°F for 20-25 min. or until crust is golden. Enjoy!