Baked Southwest Chili Pie #rsc

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• 1/2 lb bacon, chopped and fried to crisp
• 1 lb ground beef
• 1 cup chopped onion
• 1/2 cup chopped red bell pepper
• 2 ears fresh corn, cut off cob
• 4 tablespoons chili powder
• 2 tablespoons worcestershire sauce
• 1 teaspoon salt
• 2 tablespoons honey
• 1 (10 ounce) can tomatoes and green chilies
• 6 ounces tomato paste
• 1 1/2 cups shredded monterey jack cheese
• 1 (10 count) can refrigerated biscuits
• melted butter
• sour cream
• green onion, chopped
• reynolds wrap foil

Recipe

• 1 brown chopped bacon till crisp, drain and set aside.
• 2 use same deep skillet to brown ground beef, then drain.
• 3 add onions and red peppers and brown 5 minutes.
• 4 stir in corn, chili powder, worstershire, salt, honey and tomatoes with green chilis, and tomato paste.
• 5 transfer to deep dish pie pan or casserole and top with foil.
• 6 at this stage you may put in fridge 1-3 days and then finish and bake.
• 7 bake covered chili in low 315 degree oven for 1 hour.
• 8 remove chili from oven and turn heat up to 350.
• 9 open foil and top with montery jack cheese and crumbled bacon.
• 10 dip the top of refridgerator biscuits in melted butter then cornmeal and place cornmeal side up on top of chili to cover of pie pan or casserole.
• 11 leave uncovered and bake an additional 20 minutes at 350.
• 12 remove from oven and let rest 10 minutes.
• 13 serve with sour cream and fresh green onions.