Corn Cheese And Chili Pie Food

CORN CHIP PIE

Steps:

• Take corn chips out of bag (or and open bag and leave chips in).
• Place shredded cheese on top. Pour Pinto Beans over the cheese (hot beans help melt the cheese quicker). Sprinkle Brisket on top. Garnish with BBQ Sauce.
• Preheat a smoker or oven for cooking at about 225 degrees F.
• Trim brisket fat on the deckle (large side) just enough to where there is still fat covering the meat. (You do not need to trim the pork butt.) Stir together the pepper, salt, sugar, paprika, chili powder, garlic powder and onion powder in a small bowl. Apply the rub to all sides of the meat thoroughly. Let sit at room temperature for about 30 minutes. Place in smoker or oven and let cook until internal temperature reaches 200 degrees F, about 12 hours.
• Let sit 30 minutes, then chop meat.
• Cover beans with water by 2 inches and bring to a boil to get the outer layer off. Boil 2 minutes, then drain all water and put beans back in pot. Add water to cover 2 inches above the top of the beans. Bring to a boil.
• Meanwhile, saute the onions, jalapenos and garlic in some oil in another pan until translucent, about 5 minutes. Add the tomatoes, then let simmer for another 1 to 2 minutes and add to the bean pot. Add the garlic pepper, chili powder and salt to the bean pot and let simmer, stirring every 20 minutes, until soft, about 1 hour 30 minutes.
• Mix the ketchup, vinegar, molasses, steak sauce, mustard, Worcestershire, BBQ rub, garlic pepper, black pepper, cinnamon and 3 quarts water in a 5-gallon bucket.

CHILI CHEESE CORN

Steps:

• In a large saucepan, combine cream cheese and butter. Cook and stir over medium heat for 4-5 minutes or until smooth. Stir in the remaining ingredients. Cook for 5 minutes or until heated through. Serve with a slotted spoon.

JIFFY® CHILI CORNBREAD CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat olive oil in a 10-inch cast iron skillet over medium heat; cook onion until soft, about 5 minutes. Stir in ground beef and cook until browned, about 5 minutes more. Drain grease.
• Add kidney beans, tomato sauce, corn, chili seasoning, salt, sugars, garlic powder, and Worcestershire sauce. Cook and stir until thoroughly heated, 5 to 10 minutes. Remove from heat and smooth out the top.
• Combine cornbread mix, milk, and egg together in a bowl. Mix until a slightly lumpy batter forms. Drop big spoonfuls of the cornbread mixture over the chili; smooth out to the edges of the skillet.
• Bake in the preheated oven until top starts to brown, about 15 minutes. Sprinkle Cheddar cheese on top and continue baking until cheese is melted, about 5 minutes more. Let casserole rest for 5 minutes before serving.

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.

CHICKEN CHILI CORN CHIP PIE

Steps:

• For the chicken: Add the whole chicken to boiling water and boil until thoroughly and safely cooked. (The skin should take on a visible color change, the temperature can vary depending on the stove, but typically, so long as the water is boiling, you are good to go.) Remove from the water and allow the chicken to drain and cool. Pull the meat in strips from the bone.
• For the sauce: In a large saucepan, toast the garlic in the oil over high heat until lightly browned, 1 to 3 minutes. Add half the chicken broth and the peppers and sweat for 2 minutes. Add the tomato paste and crushed tomatoes and bring to a boil. Fold in the pulled chicken. Reduce the heat, add the remaining chicken broth, and allow the mixture to simmer 5 to 10 minutes while stirring continuously. Keep warm.
• For the chili base: In a large saucepan, coat the bottom of the pan with the oil and sweat the onions and peppers over low heat. Stir often enough to avoid browning. Add the crushed tomatoes and spices and bring to boil. Add the beans and reduce the heat to a simmer. Let the base reduce to the thickness you like in your chili. Mix in the chicken and sauce and bring back to a boil.
• Serve the chili with corn chips, shredded cheese, shredded lettuce, diced tomatoes, sour cream, and/or sliced jalapenos.

CHICKEN-CORN CHILI

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring, until slightly soft, about 3 minutes. Add the garlic, chopped jalapeno, green chiles and cumin and cook, stirring, until the cumin is toasted, about 2 minutes. Stir in the chicken broth, chicken and beans along with the liquid from one of the cans of beans. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 15 minutes.
• Using a potato masher, mash the chili until about half of the beans are broken up. Stir in the corn, cilantro and 1/2 cup cheese. Divide the chili among bowls and top with the remaining 1/2 cup cheese and the sliced jalapeno. Serve with sour cream and cornbread, if desired.

CORN, BACON AND CHEDDAR PIE WITH PICKLED JALAPEñOS

Steps:

• Prepare the crust: In the bowl of a food processor fitted with the blade attachment, or in a large bowl, pulse or mix together flour, cornmeal and salt until combined. Add butter, and either pulse or use your finger to smoosh it in until butter is the size of lima beans. Add ice water, 1 tablespoon at a time, and pulse or mix just until dough comes together. There should still be large flecks of butter left in dough. Shape dough into a disk and wrap in plastic wrap. Refrigerate at least 1 hour before baking. (Dough can be made up to 5 days ahead.)
• On a lightly floured surface, roll out dough into a 12-inch circle. Transfer dough to a 9-inch pie plate; trim and crimp edges. Chill for 30 minutes.
• Heat oven to 425 degrees. Prick the bottom of the pie with a fork. Line with foil or parchment paper and fill with pie weights, dried beans or rice. Bake for 15 minutes. Remove foil or paper and pie weights or beans. Bake until pale golden and dry to the touch, about 5 to 7 minutes more. Reduce oven temperature to 375 degrees.
• While crust is chilling and baking, prepare the filling: Cut red onion in half across the equator (not root to stem), then from the center, cut out two very thin, round slices. Separate onion slices into rings and put them in a bowl with lime juice and a pinch each of salt and sugar. Set aside while you assemble the rest of the tart. Coarsely chop remaining onion and set aside.
• Scatter bacon in a cold 12-inch skillet. Turn heat to medium, and cook until the bacon is golden and the fat has rendered, 10 to 14 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate. Leave fat in the skillet.
• Stir chopped onion into pan with bacon fat and place over medium heat. Sauté until golden-edged and translucent, about 6 minutes. Stir in corn, 1/2 teaspoon salt and chopped pickled jalapeño. Cook until corn is tender, 2 to 5 minutes.
• Remove from heat and scoop 1/2 cup corn mixture into a blender. Add cream, sour cream and eggs. Blend until you get a thick purée. Using a spatula, scrape corn purée back in pan with whole corn kernels, and stir in 1/2 cup Cheddar, the parsley and the cooked bacon. Scrape into baked pie shell.
• Top filling mixture with pickled red onion slices and jalapeño slices. Sprinkle with remaining 1/4 cup Cheddar.
• Bake until puffed, golden and just set, 35 to 45 minutes. Transfer to a wire rack to cool slightly. Serve warm or at room temperature.

REESE WITHERSPOON'S CORN BREAD CHILI PIE

Steps:

• Preheat oven to 375.
• In a 9 or 10 inch cast iron skillet or saute pan, heat the olive oil over medium-high heat until it shimmers.
• Add the onion and saute for 1 minute before adding the garlic. Saute for another minute and add the ground beef and pork, breaking up the meat with a wooden spoon until the meat is brown.
• Drain off any excess fat and stir in the chili seasoning, diced tomatoes, and tomato paste. Mix over medium heat for 1 minute, then pour in the chicken broth. Reduce the heat to low and simmer for 5 minutes, stirring constantly.
• While the meat simmers, make the corn bread mixture. Stir together the mix, eggs, and milk in a mixing bowl until just combined (do not overmix). I added a little more milk because I heard it made the texture better, but whatever you prefer.
• Stir 1/2 cup of the frozen corn and the cheese into the cornbread batter and set aside. Stir the remaining 1/2 cup of corn and kidney beans into the meat mixture.
• If using a baking dish or casserole dish, transfer the meat mixture from the stove top to the baking dish.
• Pour the corn bread batter over the meat mixture and bake in the oven for 35 to 40 minutes, until golden brown on top. Remove from the oven and allow to sit for 10 minutes before serving with optional toppings such as salsa, green onion, sour cream, and shredded cheese.

CHILI CHEESE PIE

Steps:

• Mix egg, sugar, milk and cornbread mix.
• The box may call for less milk but a half cup makes the batter loose enough for this recipe.
• Butter your casserole dish and pour in batter. Set it aside.
• Mix onion, bell peppers, chickpeas, salsa, chili and half the cheese and spoon on top of the corn bread batter.
• Top with the rest of the cheese.
• Bake at 350 degrees for 30 minutes or until the cheese is browning and bubbling.