Oh, chili pie is wonderful comfort food!
This will fit nicely in a nine inch round cast iron skillet, similar in size to a deep dish pie plate. If you’re feeding a larger family, you may want to double the recipe.
Here’s what you’ll need:
2 tbsp olive oil
½ medium onion, chopped
1 tbsp chili powder (or more, if you like a stronger flavor)
1 tsp ground cumin
Salt and pepper to taste
¼ c tomato paste
½ lb ground beef
1 cup diced tomatoes
2 cups dark red kidney beans
1 cup chili beans
4 small to medium potatoes, peeled
1 cup shredded cheddar cheese
Preheat oven to 400. Warm oil over medium high heat. Brown the beef in the skillet, then set aside in separate bowl. Add onion, chili powder, cumin, salt, and pepper to skillet; cook for about five minutes, until onions are softened, stirring as you go. Add beef back to the skillet. Stir to combine.
Toss the potatoes with salt and pepper. Scatter them over the chili mixture; sprinkle with cheese and a dash more pepper.
Bake 25 minutes, or until the cheese is bubbly and golden brown.
Serve with a dollop of sour cream.