Not-From-Texas Chili Pie - Nance and Robyn make the same recipe
Cuisine: NOT Texan
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2 lb (85 percent lean) ground beef
  • 1 lg onion, chopped
  • 2 cloves garlic, finely chopped
  • 2 T chili powder
  • 1 T all-purpose flour
  • 1 tsp ground cumin (or leave out the cumin and use extra chili powder)
  • ¼ tsp black pepper
  • 1 28 oz can diced tomatoes
  • 1 8 oz can tomato sauce
  • 1 c. low-sodium beef broth
  • ½ tsp Tabasco sauce
  • 1 15½ oz can kidney beans, rinsed
  • 1 4 oz can diced green chiles, drained
  • 3 c. corn chips (ie Fritos)
  • 4 scallions, finely chopped
  • 4 oz extra-sharp Cheddar, grated (Robyn used sharp Cheddar, pre-shredded)
  1. Cook the ground beef in a large saucepan over medium-high heat, breaking it up with a spatula or big spoon, until browned (around 5 minutes). Drain meat in a drainer, and then put back in the saucepan.
  2. Add onion and garlic to the meat and cook, stirring occasionally, until tender, about 5 minutes. Stir in chili powder, flour, cumin (if using) and ¼ tsp black pepper and cook for about 1 minute.
  3. Add the tomatoes (undrained), tomato sauce, beef broth and Tabasco and simmer until the mixture has thickened, 15 - 20 minutes.
  4. Start broiler preheating.
  5. Add beans and chiles to the saucepan and simmer for 5 minutes.
  6. Transfer the meat mixture to a broiler-proof baking dish (the original recipe called for a 2-quart dish. I used a 4-quart bowl, and that's what I recommend, although a 9x13 baking dish would likely work well, too.)
  7. Top with corn chips and sprinkle with scallions and top with cheese. Broil until the cheese melts, 3 - 4 minutes.
Recipe by DCEP at