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Amarillo Chili Pot Pie

Submitted by: Mary on 11/08/2004
2564 views
2.47 avg rating
175 votes
 
 
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Ingredients

CHILI:

6 Slices bacon, cut up
2 Onions, chopped coarsely
4 Garlic cloves, chopped
1 lbs Ground pork
1 lbs Beef round, cut into 1/2" cubes
1 lbs Ground beef
4 Cans Green chiles, chopped
1 T Red chile, hot, ground
2 T Red chile, mild, ground
1 t Oregano, dried
1 1/2 t Ground cumin
1 1/2 t Salt
12 ozs Tomato paste
3 C Water
POT PIE TOPPING:

1 C Almond flour
1 C Atkins Corn muffin mix
2 T Splenda
2 t Baking powder
3 T Butter, melted
3/4 C Heavy cream
1 Egg, lightly beaten
1 C Shredded cheddar cheese
4 ozs Chopped green chiles, drained

Directions

CHILI:



Fry bacon in a large deep heavy pot over medium heat. When the bacon is crispy remove and drain on paper towels and set aside.



Add the onions and garlic to the bacon fat and cook until the onions are translucent.



Add the ground pork, ground beef and beef cubes to the pot, break up any large chunks. Cook over medium high heat stirring ocasionally until the meat is evenly browned.



Stir in the remaining ingredients except the bacon. Bring to a boil, then lower heat and simmer, uncovered for 2 hours. Stirring occasionally.



Taste and adjust seasonings, stir in the bacon and simmer for 1/2 hour longer.



FOR POT PIE:



Place prepared chili in a casserole dish large enough to hold it.



In a medium bowl sift together the almond flour, Atkins corn muffin mix, splenda, and baking powder.



Add butter, cream, and egg. Stir batter until it is just combined. Stir in cheddar cheese and the chiles.



Cover the top of the casserole in which you have the chili.



Bake the potpie in the middle of a preheated 400F degree oven for 10 minutes. Reduce heat to 350F degrees and bake for 30 minutes more.

Servings

6

Calories

10

Time to prepare

30 minutes

Difficulty

Easy
 

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