Bat Chili Pie
Servings: 6
Prep Time: 20 Minutes
Cook Time: 2 Hours
Total Time: 140 Minutes
Ingredients
- 1 lb Laura's Lean Ground Beef
- 1 Green pepper (chopped)
- 1 Onion (diced)
- 1 clove Garlic (minced)
- 1/4 cup Chili powder
- Salt and pepper to taste
- 1 can Tomatoes (28-ounce can, undrained)
- 6 ozs Tomato paste
- 15 ozs Kidney beans (drained and liquid reserved)
- 2 Pie crusts (homemade or store bought)
- 1 Large egg (beaten with 1 tablespoon of water)
Yield
*Serving calculations based on 16oz beef products.
For 12oz beef products reduce serving size by 1/4.
- Prep Time: 20 Minutes
- Cook Time: 2 Hours
- Total Time: 140 Minutes
Serving size based on 1 cup (242g)
Preparation
1. Place the beef, pepper, onion and garlic in a Dutch oven or other large pot. Cook over medium-high heat, stirring frequently and breaking up the beef. When the beef is well broken down and no longer pink pour off any remaining liquid.
2. Add the chili powder, salt and pepper and stir for 1 minute.
3. Add the tomatoes, tomato paste and liquid from the kidney beans and bring to a boil, stirring occasionally. Reduce the heat, cover, and simmer for 20 minutes. Remove the cover and cook for another 20 minutes. Add the reserved kidney beans and cook for 15 minutes. Remove from the heat and set aside.
4. Preheat the oven to 375 degrees; grease a 9-inch deep-dish pie plate.
5. Press one of the pie crusts into the bottom and sides of the pie plate. Scoop in the chili and spread evenly.
6. Place the second pie crust on a cutting board and cut out several bat shapes. Carefully remove the cut-outs and set aside. Gently drape the crust over the chili, then pinch and crimp the top and bottom crusts together to seal.
7. Brush the crust with the egg wash, then “stick” the bats on top. Brush the bats with more of the egg wash.
8. Bake till golden brown, 30 – 40 minutes. Serve with shredded cheddar and sour cream.
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