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.

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Name: Chili Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American-South
Ingredients: 1/2 pound Ground beef; 1 can Kidney beans; 8 ounces Tomato sauce; 1 Carrot Minced; 1/2 Green pepper Minced; 1 stalk Celery Minced; 1/2 Onion Minced; 2 tablespoons Chili powder; 1 teaspoon Cumin; 1 tablespoon Garlic powder; 1 teaspoon Cayenne pepper; 1 teaspoon Dijon mustard; 1 tablespoon Worcestershire sauce; 1 Salt and pepper to taste; 1 tablespoon Salsa Verde; 1 teaspoon Sugar; 2 Boxes Premade mini pie crusts; 1 Bag Pepper Jack Cheese Shredded; 1 Packet Ham bullion

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INGREDIENTS

1/2 pound Ground beef
1 can Kidney beans
8 ounces Tomato sauce
1 Carrot ; Minced
1/2 Green pepper ; Minced
1 stalk Celery ; Minced
1/2 Onion ; Minced
2 tablespoons Chili powder
1 teaspoon Cumin
1 tablespoon Garlic powder
1 teaspoon Cayenne pepper
1 teaspoon Dijon mustard
1 tablespoon Worcestershire sauce
1 Salt and pepper to taste
1 tablespoon Salsa Verde
1 teaspoon Sugar
2 Boxes Premade mini pie crusts
1 Bag Pepper Jack Cheese ; Shredded
1 Packet Ham bullion

INSTRUCTIONS

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.

NOTES

I like to serve this with a side of pice de gallo, sour cream, and guacamole.

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Chili Pie

1/2 pound Ground beef
1 can Kidney beans
8 ounces Tomato sauce
1 Carrot Minced
1/2 Green pepper Minced
1 stalk Celery Minced
1/2 Onion Minced
2 tablespoons Chili powder
1 teaspoon Cumin
1 tablespoon Garlic powder
1 teaspoon Cayenne pepper
1 teaspoon Dijon mustard
1 tablespoon Worcestershire sauce
1 Salt and pepper to taste
1 tablespoon Salsa Verde
1 teaspoon Sugar
2 Boxes Premade mini pie crusts
1 Bag Pepper Jack Cheese Shredded
1 Packet Ham bullion

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.

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Nutrition

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Serving Size: 1 Serving (202g)
Recipe Makes: 10 Servings

Calories: 433
Calories from Fat: 231 (53%)

Amt Per Serving		% DV

	Total Fat 25.6g	34 %
	Saturated Fat 10.2g	51 %
	Monounsaturated Fat 9.3g
	Polyunsanturated Fat 2.2g
Cholesterol 37.1mg		11 %
Sodium 1148.7mg		40 %
Potassium 435mg		11 %
Total Carbohydrate 36g		11 %
	Dietary Fiber 5g	20 %
	Sugars, other 31g
Protein 16.4g		23 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 433

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