Texas Chili Pie
Texas Chili Pie
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About this recipe:
The true Texas version of good, 'ol fashioned hearty chilli. With a mix of all the right ingredients, you get a nice hot bowl of spicy chili pie. Why is it called a pie? The corn or tortilla chips at the bottom. Pure deliciousness!
1 to 1.5kg (2-3 lb) round or sirloin steak, cut 1cm (1/2-in) thick
1 tablespoon vegetable oil
1 large onion, diced
1 clove of garlic, minced
4 tablespoons chili powder
1 tin chopped tomatoes
1 tablespoon cayenne pepper
1/2 teaspoon onion powder
1 tin black or kidney beans
2 teaspoons salt (more or less to your taste)
3 teaspoons black pepper (more or less to your taste)
1 bag corn or tortilla chips
70g cheddar cheese, grated
20 min › Cook:
8 hr › Ready in:
8 hr 20 min
Cut the steak intocubes and season meat with a bit of salt and black pepper. In a heavy frying pan, brown the beef with the diced onion and vegetable oil.
Add minced garlic and stir over medium heat another minute.
Transfer beef mixture to the slow cooker. Add chilli powder, water, chopped tomatoes, cayenne pepper, onion powder, beans, salt and pepper.
Mix all ingredients together well. Cover and cook on low for 8 hours.
When ready, serve in bowl over corn or tortilla chips and sprinkle cheese on top. Substitution
If you're looking for a vegetarian option, use both a tin of black beans and a tin of kidney beans in place of the meat. Chopped green peppers are also a great addition for a vegetarian version.
Some other great toppings to try are a dollop of soured cream and a few sliced jalapenos to spice it up!
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