Chili Pie with a Cheesy Potato Topping… Cooked in a Cast Iron Skillet

Oh, chili pie is wonderful comfort food! It feeds our little family for less than five dollars, and we can use any leftovers on baked potatoes the next day.

This will fit nicely in a nine inch round cast iron skillet, similar in size to a deep dish pie plate. If you’re feeding a larger family, you may want to double the recipe.

Here’s what you’ll need:
2 tbsp olive oil
½ medium onion, chopped
1 tbsp chili powder (or more, if you like a stronger flavor)
1 tsp ground cumin
Salt and pepper to taste
¼ c tomato paste
½ lb ground beef
1 cup diced tomatoes
2 cups dark red kidney beans
1 cup chili beans
4 small to medium potatoes, peeled
1 cup shredded cheddar cheese

Preheat oven to 400. Warm oil over medium high heat. Brown the beef in the skillet, then set aside in separate bowl. Add onion, chili powder, cumin, salt, and pepper to skillet; cook for about five minutes, until onions are softened, stirring as you go. Add beef back to the skillet. Stir to combine.

Stir in tomato paste and beans. If the paste is too thick, add a couple tablespoons of water. Bring to a simmer; reduce the heat to medium low and let it warm through for five to ten minutes, stirring occasionally.

In the meantime, use a food processor to make hash browns with the potatoes, or use a bag of store-bought hash browns if you prefer.

Toss the potatoes with salt and pepper. Scatter them over the chili mixture; sprinkle with cheese and a dash more pepper.

Bake 25 minutes, or until the cheese is bubbly and golden brown.

Serve with a dollop of sour cream.

Warmly,






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