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Chili and potato pie
1 hour 20 minutes
- Preparation time:
- Cooking time:
- Total time:
Soft mashed potatoes over a beefy chili—this is comfort food at it's best.
2lb potatoes, such as russet or Yukon gold, peeled and cut into 1-in chunks
Salt and freshly ground black pepper
1lb 95% lean ground beef
1 large onion, cut into ½in pieces
1 orange or yellow bell pepper, cut into ½-in chunks
1–2 jalapeno peppers, seeds removed and finely chopped (optional)
2 tbsp chili powder
1½ tsp ground cumin
½ tsp garlic powder
1 (14.5oz) can diced tomatoes, undrained
1 (8oz) can tomato sauce
1 (15.5oz) can red kidney beans, drained and rinsed
1 large egg, beaten, divided
2 tbsp freshly chopped parsley
- Place the potatoes in a large saucepan and add water to just cover. Add a pinch of salt, cover and bring to a boil over high heat. Reduce the heat to medium, partially cover and simmer for 10–12 minutes, or until tender. Drain, reserving ¼ cup cooking liquid. Return the potatoes to the pot and set aside.
- In a Dutch oven or large, heavy, deep skillet, over medium-high heat, crumble the ground beef. Cook stirring occasionally to break up chunks, for 5 minutes, until the beef loses its pink color. Add the onion, bell pepper and jalapeno, if using, and cook, stirring often, about 5 minutes, until the beef is cooked through and the vegetables are crisp-tender.
- Stir in the chili powder, cumin, garlic powder, ½ tsp salt and pepper to taste; cook, stirring, for 30 seconds. Add the tomatoes and their juices, the tomato sauce and the beans; bring to a simmer. Cover, reduce the heat to low and simmer for 5 minutes.
- Meanwhile, preheat the oven to 400°F.
- Pour the beef into an 8x12in glass baking dish. Using a portable mixer or a potato masher, mash the potatoes with the reserved ¼ cup cooking liquid until fluffy. Add half the beaten egg, the chopped parsley and season to taste with salt and pepper. Beat until combined and smooth.
- Pile the mashed potatoes on top of the chili mixture and spread fairly evenly. Run the tines of a fork through the potatoes to make an attractive crust and brush with the remaining beaten egg. Bake for 30–35 minutes, or until golden and the filling is bubbly. Serve with lots of snow peas or other green vegetables.