Chili Con Carne Pie
Transform a classic comfort dish into something extraordinary with this hearty Chili Con Carne Pie! This recipe combines the rich, smoky flavors of chili con carne with the buttery flakiness of golden puff pastry for the ultimate savory pie experience. Featuring a robust filling of seasoned ground beef, red bell peppers, kidney beans, and aromatic spices like chili powder, cumin, and smoked paprika, it's the perfect centerpiece for a cozy family dinner. A layer of optional cheddar cheese adds a creamy twist, while the crispy, golden crust locks in all the delicious flavors. Ready in just over an hour, this crowd-pleasing dish pairs beautifully with a fresh green salad or steamed vegetables. Warm, satisfying, and irresistibly flavorful, this Chili Con Carne Pie is a must-try for comforting weeknight meals or casual entertaining!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 500 grams ground beef
- 1 medium red bell pepper, diced
- 400 grams canned diced tomatoes
- 2 tablespoons tomato paste
- 400 grams kidney beans, drained and rinsed
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cinnamon
- 150 milliliters beef or chicken stock
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large puff pastry sheet
- 1 egg, beaten
- 100 grams grated cheddar cheese (optional)
Instructions
Preheat your oven to 200°C (400°F).
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until softened.
Add the ground beef to the skillet and cook until browned, breaking it up with a wooden spoon as it cooks.
Stir in the red bell pepper, diced tomatoes, tomato paste, kidney beans, chili powder, ground cumin, smoked paprika, and ground cinnamon. Mix well to combine.
Pour in the beef or chicken stock and season with salt and black pepper. Simmer the mixture over medium-low heat for 20 minutes, stirring occasionally, until the chili thickens.
If using grated cheddar cheese, stir it into the chili con carne for extra creaminess. Remove the skillet from heat and let the mixture cool slightly.
Transfer the chili con carne into an ovenproof pie dish, spreading it out evenly.
Roll out the puff pastry sheet (if not already rolled) and place it over the pie dish, trimming any excess pastry. Press the edges of the pastry onto the rim of the dish to seal.
Brush the beaten egg over the pastry to give it a golden finish.
Cut a small slit in the center of the pastry to allow steam to escape while baking.
Place the pie dish in the preheated oven and bake for 20-25 minutes, or until the pastry is golden brown and puffed.
Remove the pie from the oven and let it cool for 5 minutes before serving.
Serve your Chili Con Carne Pie warm with a side of green salad or steamed veggies for a complete meal.
Nutrition Facts
Calories |
4043 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 273.6 g | 351% | |
| Saturated Fat | 91.9 g | 460% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 657 mg | 219% | |
| Sodium | 5813 mg | 253% | |
| Total Carbohydrate | 239.0 g | 87% | |
| Dietary Fiber | 41.5 g | 148% | |
| Total Sugars | 32.4 g | ||
| Protein | 166.2 g | 332% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 1140 mg | 88% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 4624 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
