"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Chili PIe Recipe

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This recipe for Chili PIe, by , is from The Donnelly Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Wines
Added: Sunday, November 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 pound Italian sausage (sweet or hot), casings removed
2 teaspoons chili powder
1 15-ounce can kidney beans, drained
1 14.5-ounce can diced tomatoes, drained
3/4 cup salsa
1 8.5-ounce box corn bread mix (Jiffy)
1 large egg
1/3 cup whole milk
1 cup (4 ounces) shredded Cheddar cheese

Directions:
Directions:
Heat oven to 400. In a large skillet, over medium heat, cook the sausage, crumbling it with a spoon, until no trace of pink remains, about 7 minutes. Add the chili powder and cook for 1 minute. Spoon off and discard any fat. Add the beans, tomatoes, and salsa and simmer for 3 minutes. Meanwhile, in a bowl, combine the corn bread mix, egg, and milk, and then stir in the Cheddar. Transfer the chili mixture to a 9 by 9 inch or 11 by 7 inch baking dish (2 quarts). Spread the corn bread batter over the top. Bake until golden, 15 to 20 minutes. Let cool for 5 minutes before serving.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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