Emaws Chili Pie Food

SPEEDY CHILI POT PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Pour the turkey chili into a 9-inch pie dish. In a bowl, whisk together the corn bread mix, milk, and egg until slightly lumpy; spoon the corn bread batter on top of the chili.
• Bake in the preheated oven until the edges of the corn bread begin to brown and the center is set, 20 to 25 minutes. Sprinkle with Cheddar cheese and a dollop of sour cream.

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.

CHILI PIE WITH CORNBREAD CRUST

Steps:

• Preheat oven to 400°F.
• In oven-safe 12-inch skillet, heat 1 tablespoon oil on medium. Add beef; cook 3 minutes or until browned, breaking up meat. With slotted spoon, transfer beef to bowl; discard excess fat. To same skillet, add onion and peppers; cook 7 minutes, stirring. Add garlic, chili powder and chipotle chile. Cook 2 minutes, stirring. Return beef to skillet. Stir in tomatoes, beans and 1/2 teaspoon salt. Cook 3 minutes or until mixture is hot. Remove from heat.
• Meanwhile, whisk cornmeal, flour, baking powder and 1/4 teaspoon salt. In separate bowl, whisk egg, milk and remaining 3 tablespoons oil; add to cornmeal, stirring to combine. Fold half of serrano chiles into batter. Pour over beef mixture, spreading to cover. Dot top with remaining serranos.
• Transfer skillet to oven. Bake 25 minutes or until toothpick inserted into topping comes out clean. Let stand 10 minutes. Garnish with cilantro.

SIMPLE MEXICAN CHILI PIE WITH GARLIC

Steps:

• Heat two tablespoons Oil in a large pan. Cook the Onion until it starts to soften, then add the 3 crushed cloves of Garlic and cook for two more minutes.
• Stir in the Ground Beef and cook until browned.
• Add the spices, cook for an additional minute.
• Reduce heat to simmer. Stir in the Stock, Tomatoes, green Pepper, Tomato Paste and Oregano and simmer for 25 minutes, stirring occasionally.
• Add the beans and season with salt and pepper to taste.
• Preheat oven to 375.
• Transfer the chili to a large gratin or casserole dish.
• Heat the remaining three Tablespoons of oil, add the 6 thinly sliced cloves of Garlic and cook slowly to soften.
• Remove from the heat, brush the bread slices, front and back with the oil/garlic mixture.
• Arrange the treated bread slices on top of the chili.
• Scatter the remaining oil/garlic slices and the grated cheese over the top of the bread.
• Bake uncovered for 20 minutes.

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.

GREEN CHILE CHEESE PIE

Steps:

• Pre-bake the pie crust about 10 minutes at 375 degrees F and let it cool for a few minutes Spread 1 cup jack cheese and 1 cup cheddar on the bottom of pie crust.
• mix the eggs, half and half, chiles,and cumin and pour into pie crust.
• Salt and pepper to your taste and add the remaining 3/4 cup of jack cheese to the top Bake at 325 degrees F for 40 minutes.

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.

CHILLI BEEF PIES

Steps:

• Get your pastry out of the freezer the day before to defrost, and bring it up to room temperature before you start cooking the pie filling.
• Heat the oil in a large pan to medium hot. Add in the beef mince and break up with your spatula (or hands) so there are no clumps of meat. Leave to take on a little colour then add in the tomatoes, garlic, tomato puree and chilli powder.
• Let simmer for 30-40 minutes before adding in the beans and the stock cube. The sauce should have thickened up nicely by this point but if it still looking too wet, stir in a little cornflour mixed with a splash of cold water and let simmer for another minute or two.
• Roll out the shortcrust pastry to the thickness of a £1 coin (about 3mm) and line individual pie dishes with, leaving a little overhang of pastry on the edges. Fill each one with the chilli, brush the edges with beaten egg mixture or milk. Roll out the puff pastry and cut a circle out with a glass or small bowl to fit the top of each pie. Lay on the puff lid, crimp the two pastry's together with your fingers and stab a little hole in the middle of each pie to allow steam to escape during baking.
• Brush the pastry lids with the egg wash or milk and sprinkle with a little crunchy sea salt for even more flavour.
• Pop into a oven preheated to 180/350/gas 4, and bake for 25-30 minutes or until the tops are golden brown.
• Serve hot with mash & veg, and any leftover pies can be cooled and popped cold into a lunch box or frozen for another day.

EMAW'S SALMON PATTY PROJECT

Steps:

• Empty salmon, juice and all into mixing bowl.
• Add egg, flour, salt and black pepper.
• Mix.
• Add grits and corn meal, mix again.
• Should be medium dry.
• Add baking powder, mix.
• Form into 8 patties.
• Pour about 1 inch of oil into a thick bottom fry pan (Emaw uses cast iron).
• Heat oil to medium hot.
• Fry until golden brown.
• Drain on paper towels before serving.
• I like homemade tartar sauce with mine!

CHILI POT PIE

Steps:

• Press a layer of dough into your pie plate. Paint with egg wash and bake at 375 degrees for 5 minutes. Allow to cool completely.
• Pour chili into pie dish, and top with shredded cheese.
• Paint egg wash on outer edges of lower pie crust, then place top layer of pie crust over the pie. Press edges down with a fork to seal, brush entire top with egg wash, then cut a few slits in the top to vent.
• Bake at 375 degrees on middle rack for 25 - 30 min until crust is browned and chili is heated through.
• Enjoy!

CHILI PIE CASSEROLE

Steps:

• Preheat oven to 350°.
• Brown meat and onion in Canola oil.
• Drain.
• Add tomato sauce, chili powder, brown sugar, garlic powder, and water.
• Spray a 9 x 13 inch casserole dish with cooking spray.
• Place a layer of meat mixture in bottom of prepared casserole dish.
• Add a layer of beans, then a layer of Fritos and then a layer of cheese.
• Repeat layers, except do not add cheese.
• Leave last layer of cheese to top baked casserole.
• Bake casserole 35 minutes.
• Top with cheese& continue baking until cheese is melted& bubbly, about 10-15 minutes.

CHEESY FRITOS CHILI PIE

Steps:

• Gather the ingredients.
• Heat a large skillet or dutch oven on medium high heat. Add the ground beef and garlic to the pan. Cook until the meat has browned completely. Use a spatula to crumble the meat as it cooks.
• Add the tomato sauce and spices to the cooked ground beef. Stir until combined.
• Add 1/4 cup of water. Turn the heat down to low, cover, and simmer for 1 hour. You can cook for less time if you are in a rush, but the flavor is best when cooked for an hour.
• Add the masa flour to the chili along with the can of diced tomatoes. Stir until combined and remove from the heat. Preheat the oven to 375 F.
• Press the crescent roll dough into the bottom of a 9x13-inch baking dish. Make sure there are no gaps from the perforated lines. Press the dough up about a 1/4-inch on the sides of the baking dish.
• Mix in 1/2 cup of the shredded cheese into the cooked chili. Pour the chili mixture over the crescent roll dough inside the baking dish. Place in the oven and bake for 20 minutes, until the center is bubbly and the edges are lightly browned.
• Top the casserole with the remaining shredded cheese and drizzle with the taco sauce. Bake for another 5 minutes, or until the cheese has melted.
• Remove the casserole from the oven and sprinkle with the crushed Fritos chips and the sliced green onion.
• Slice into squares and serve immediately!