Carries Chili Pie Recipes

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.

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!

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.

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.

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.