You are here

Chili Pot Pie With Cheddar Biscuit Crust

Western.Chefs's picture
  Olive oil 5 Teaspoon
  Boneless beef chuck 1 Pound, cut into 1/2 inch pieces
  Onion 1 Medium, chopped
  Garlic 2 Clove (10 gm), minced
  Chili powder 1 Tablespoon
  Ground coriander 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Whole tomatoes 1 Can (10 oz)
  Green chiles 1 Can (10 oz), chopped
  Dark brown sugar 1 Tablespoon
  Tomato paste 1 Tablespoon
  Pink beans 1 Can (10 oz)
  Chopped cilantro leaves 1⁄4 Cup (4 tbs) (Fresh)
  Cheddar biscuit crust 200 Gram
  Milk 2 Teaspoon
  Green onions 2 (For Garnish)

In 5 quart Dutch oven or saucepot, heat 1 tablespoon olive oil over medium high heat until hot.
Add half the beef, and cook until browned and juices evaporate.
Transfer beef to small bowl.
Repeat with remaining beef and 2 teaspoons olive oil.
Add remaining 1 teaspoon olive oil to Dutch oven.
Reduce heat to medium.
Add onion and cook 10 minutes or until tender and golden.
Add garlic; cook 2 minutes, stirring.
Add chili powder, coriander, salt, and cumin; cook 1 minute, stirring.
Add tomatoes with their puree, breaking up tomatoes with side of spoon.
Add chiles with their juice, brown sugar, tomato paste, beef with any accumulated juices in bowl, and 1/4 cup water; heat to boiling over high heat.
Reduce heat to low; cover and simmer 30 minutes, stirring occasionally.
Rinse and drain beans.
Add beans; heat to boiling over high heat.
Reduce heat to low; cover and simmer 30 to 45 minutes longer, until beef is very tender.
Stir in cilantro.
Preheat oven to 425F.
Meanwhile, prepare Cheddar biscuit Crust.
Spoon hot chili mixture into deep 2 quart casserole or 9 inch deep dish pie plate.
Top with biscuit crust, tucking in edge to fit.
With tip of knife, cut out 5 oval openings in crust to allow steam to escape during baking. (Do not just make slits, they will close up as crust bakes.)
Brush crust with milk.
Place sheet of foil underneath casserole; crimp foil edges to form a rim to catch any drips during baking.
Bake pie 20 minutes or until crust is browned.
Cool slightly.
Garnish each serving with green onions if you like.

Recipe Summary

Difficulty Level: 
Main Dish

Rate It

Your rating: None
Average: 4 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3981 Calories from Fat 1918

% Daily Value*

Total Fat 214 g329%

Saturated Fat 73.3 g366.6%

Trans Fat 0 g

Cholesterol 406 mg135.3%

Sodium 3117.7 mg129.9%

Total Carbohydrates 331 g110.2%

Dietary Fiber 70.5 g281.8%

Sugars 55.8 g

Protein 204 g408%

Vitamin A 453.6% Vitamin C 1282.8%

Calcium 142.4% Iron 229.9%

*Based on a 2000 Calorie diet

Chili Pot Pie With Cheddar Biscuit Crust Recipe