I created this recipe just for the Super Bowl. The combination of the Chili with the potatoes and cheese put together in a pie crust, meets the challenge of Super Bowl food criteria; it is filling, satisfying, and delicious. It is not finger food, but you will not mind taking out a plate for this.
I use the Pillsbury pie crust that you can find in the refrigerated section at the grocery store for convenience, but the Chili is homemade. It is easy to prepare, and to save time you can prepare the Chili the day before and assemble the pie on the day you want to serve it.
1 – lb. ground sirloin
1 – cup diced green pepper
1 – cup diced onion
2 – cloves garlic minced
3 – tbls. tomato paste
1 – tbls. chili powder
1 – tsp. ground cumin
1/4 – tsp. cayenne pepper
1/4 – cup chicken stock or water
1/4 – tsp. salt
1/4 – tsp. ground black pepper
1 – 15.5 oz. can black beans
1 – large Idaho potato
1 – cup Pepper Jack Cheese
1 – cup Sharp Cheddar Cheese
1 1/2 – tbls. butter
Sour cream for serving
Pour about 2 tablespoons of canola oil into a large skillet. Mince the garlic and dice the onion and green pepper, then add them to the oil. Sauté until they start to soften, about 5-6 minutes. Push the onion mixture to one side of the skillet and add the ground beef. Break up the meat into crumbles and cook until the meat is no longer pink. Stir often. Once the pink color is gone, mix it together with the peppers and onion.
Clear a small space in the skillet and add the tomato paste, cumin, cayenne pepper, and chili powder. Stir and cook about 1 minute, then add about 1/4 cup chicken broth (or water) to deglaze the pan. Combine the seasoning with the meat and onion mixture. Add salt and black pepper. Drain and rinse the black beans and add to the skillet. Stir to incorporate the beans into the meat and continue cooking for about 10 minutes on a medium-low flame, stirring often.
In the meantime, place the pie shell in a deep pie plate. Peel the potato and slice it into 1/8″ thick rounds. Once the chili is ready, add it to the pie shell. Real cheese lovers can add a little extra cheese to the meat mixture.
Top off with a layer of potato slices. Start from the middle and place the slices around in a circle, overlapping rows until you reach the edge of the pie pan.
Brush the entire surface of the potatoes and the rim of the pie crust with melted butter. Sprinkle with salt and black pepper.
Put the pie into a pre-heated 425° oven. Cook for 40-45 minutes. The pie crust should be golden brown.
Remove the pie from the oven and top with the grated cheeses. Return it to the oven and turn the oven to broil. Cook until the cheese is bubbly and starts to brown. Watch the pie carefully as it will brown very quickly under the broiler.
You can serve this with sour cream, salsa, or guacamole.
Makes 6-8 servings.