Chili Pie - Week 6 Bonus Pie

Chili tastes so good when it's chilly out, and so does pie.

This is a great way to combine both tastes.

This time of year when families are making large pots of chili, you're bound to have leftovers. Your family will definitely not  be thinking about the fact that they are eating leftovers when they taste this delicious pie.

Ingredients:

1/2 T. Balsamic Vinegar

1/4 cup Cold Water

2 oz. Corn Chips

1/2 cup Flour

1/3 cup Cornmeal

1 T. Salt

1/4 t. Black Pepper

1/4 cup Butter, cubed & cold

1/4 cup + 1 cup Cheddar Cheese, grated

2 cups Leftover Chili

Directions:

Stir vinegar into water. Set aside. Place 1 oz. of chips in food processor and pulse until chips are crushed. Add flour, cornmeal, salt, sugar and black pepper. Pulse 3 times. Add cubed butter until sandy (20-30 seconds). Break up remaining 1 oz of chips with fingers. Add chips and 1/4 cup cheese to food processor and pulse 3 times. Add 3 T. of vinegar water and pulse 2 more times. If dough sticks together, press into pie tines. If not, add 1 T. more at a time.  Press into a pie tine. 

Bake at 375 degrees 10-12 minutes until shells are crisp, not browned.  Meanwhile warm up your chili. Fill with chili. Top pie with 1 cup of cheese. Bake at 400 degrees 10 - 15 minutes until cheese is completely melted.

This recipe is a keeper!  We enjoyed the crispy shell underneath some warm tasty chili topped with melted cheese. I'm guessing you could still do this without a food processor, but it will be a little more work. I used to have a large food processor, but when it broke I got this smaller one and love it because it fits easily in my cabinet, and has less pieces to wash and keep track of. I use it all the time for bread crumbs, guacamole, sauces, cranberries, and nuts. 
Hope you're staying warm and have a cozy blanket near you in this frigid weather.