When my bloggy friend Jackie first posted this recipe, I made it immediately. We like chili and I needed an idea for supper that night so chili pie it was. And I’ve made it quite a few times since. I guess we think it’s delicious.
I was happy to find this recipe not only because it is tasty but also because I liked the thought of serving chili with potatoes. Usually we do cornbread or rice but I like to incorporate potatoes into our diet because they are such a healthy starch. (As long as they aren’t loaded with lots of fatty things, anyway. Not that I’m bashing fat but come on, when a recipe calls for a few potatoes and then cups of sour cream or butter, that’s going a bit far.)
Anyway, potatoes are loaded in vitamins C and B6, and potassium, just to name a few of the main nutrients. I’ve heard of people who eat a potato a day to combat depression. Potatoes must have something worthwhile in them!
Adapted from Jackie’s recipe
1 1/2 pounds ground venison or beef
1 small onion, diced
2 large cloves garlic, minced
4 t chili powder
1/2 t cumin
1 1/2 t salt
1/2 t black pepper
2 cups cooked kidney beans
2 cups canned diced tomatoes
1 cup plain tomato sauce
3 medium (1 1/4 pounds) unpeeled potatoes
1 1/2 cups grated sharp cheddar cheese
Brown the meat and onions in a bit of oil or butter. When nearly finished, throw in the garlic and seasonings. Give it a good stir and then add the beans, diced tomatoes, and tomato sauce. Simmer until thick, 20 minutes or so.
Meanwhile, julienne the potatoes. Cook in boiling salted water until almost tender, about 5 minutes. Do NOT overcook them or they will turn to mush. Drain well in a strainer. (I save the potato cooking water to use in bread baking…it’s got lots of good potato starch in it!)
Assemble: Put the chili mixture into a deep casserole dish. Top with the potatoes and then the cheese.
Bake at 400 degrees until good and hot and the potatoes are crispy around the edges, maybe 30 or 40 minutes. Serve with a side of something green.
Serves: 6 – 8