Chili Pie
I love chili and pie so I combined them both to make these great mini pies perfect for a quick lunch or a dinner party Appitizer.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 10
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1 tablespoon worcestershire sauce
- 1 teaspoon dijon mustard
- 2 tablespoons chili powder
- 1/2 pound ground beef
- 8 ounces tomato sauce
- 1 teaspoon sugar
- 1 teaspoon cumin
- 1 teaspoon cayenne pepper
- 1 salt and pepper to taste
- 1 tablespoon garlic powder
- 1 can kidney beans
- 1 carrot minced
- 1/2 green pepper minced
- 1 stalk celery minced
- 1/2 onion minced
- 1 tablespoon salsa verde
- 2 boxes premade mini pie crusts
- 1 bag pepper jack cheese shredded
- 1 packet ham bullion
- Carbohydrate 36.0008454242423 g
- Cholesterol 37.1097982088855 mg
- Fat 25.6179984736526 g
- Fiber 4.95926136117089 g
- Protein 16.4286679488395 g
- Saturated Fat 10.1690893702027 g
- Serving Size 1 1 Serving (202g)
- Sodium 1148.71123086993 mg
- Sugar 31.0415840630714 g
- Trans Fat 3.95155755645884 g
- Calories 433 calories
Preheat the oven to 350 Poke holes in the bottom the the premade mini pie crust and cook them in the oven for 10 minutes Remove them and let them cool. Mince the onion, carrot, green peppers, and celery. Take a large pot and brown the ground beef. Add in minced vegitables. Cook until onions are translucent. Add in beans and tomato sauce. Add in remaining seasoning. Salt & pepper to taste. Let cook on medium heat covered for one hour. Place the chili in the mini pie crusts and top with the pepper jack cheese. Place back in oven until crust is browned. Let sit for a few moments before removing bottom foil from pies.
