Chili Pie
A great recipe for kids Super simple and inexpensive this was one of the first recipes I gave my daughter when she started cooking for her new husband
A great recipe for kids Super simple and inexpensive this was one of the first recipes I gave my daughter when she started cooking for her new husband
- Carbohydrate 31.3756525 g
- Cholesterol 170.09713875 mg
- Fat 68.75411125 g
- Fiber 3.38587508773804 g
- Protein 39.257816256 g
- Saturated Fat 23.04184879985 g
- Serving Size 1 1 Serving (343g)
- Sodium 704.95194395 mg
- Sugar 27.989777412262 g
- Trans Fat 15.6912844845 g
- Calories 904 calories
Step-by-step
- Brown ground beef, onion, and garlic.
- Add remaining ingredients.
- Alternate corn chips, chili mix and cheese in a greased casserole dish.
- Bake 15-20 minutes at 350?.
Ground beef anchors this preparation by rendering its own fat to sweat the onions and garlic, building an aromatic foundation that canned chili alone cannot replicate. Browning the meat over medium-high heat until deep mahogany crusts form creates Maillard compounds that infuse the entire casserole with savory depth. Drain any excessive grease before assembly if you prefer a tighter sauce structure that will not sog the surrounding starches.
Layering corn chips directly into the baking dish provides structural contrast against the soft bean mixture, though moisture from the tomato sauce will soften them during the 15 to 20 minutes spent in a 350-degree oven. Alternating layers of cheese ensures uniform melting throughout the interior rather than forming a singular rubbery sheet on top. Glass or ceramic baking dishes retain heat longer than metal pans, which helps maintain serving temperature at the table.
Pairing this rich, dense casserole requires bright, acidic elements to cut through the heavy saturated fats. A crisp green salad dressed sharply with red wine vinegar provides the necessary palate cleansing contrast between bites. Alternatively, raw radishes or pickled jalapeños offer sharp bite and acidity that balance the substantial sodium and fat load.
Swapping canned chili for a from-scratch slow-simmered alternative introduces varying moisture levels that may require adjustments to your baking duration. Fresh aromatics like whole garlic cloves and diced yellow onions release significantly more water when sweated than dehydrated powders, demanding longer initial sauté times to prevent a watery final texture.
