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Recipe Detail Page
Black Bean and Bacon Chili Pot Pie
Holiday 2009
Chili is always a big hit on cold winter nights and this pie is no exception. The warm and smoky flavour of this chili is only enhanced by its pastry topping, which adds a flakey texture and buttery flavour to the dish. No time for pastry? Simply use thawed store bought puff pastry instead.
Serves 6
6 strips bacon, chopped
1 large onion, chopped
2 stalks celery, chopped
2 carrots, chopped
3 cloves garlic, minced
1 jalapeño pepper, seeded and finely chopped
1 tbsp (15 mL) chili powder
1 tsp (5 mL) each ground cumin and dried oregano leaves
1 lb (500 g) smoked sausages, chopped (about 4)
2 cans black beans, 540 mL each, drained and rinsed
1 796-mL can diced tomatoes
1 cup (250 mL) beef broth
Pastry
2 cups (500 mL) all-purpose flour
Pinch salt
¾ cup (175 mL) butter, cubed
⅓ cup (75 mL) whipping cream (approx.)
1. Heat large saucepan over medium-high heat and cook bacon for 5 minutes or until fat is rendered. Remove all but 2 tbsp (25 mL) of the fat and add onion, celery and carrots—cook, stirring, for about 5 minutes or until softened. Add garlic, jalapeño, chili powder, cumin and oregano and cook, stirring for 1 minute or until fragrant and well coated.
2. Add sausages, beans, tomatoes and broth; bring to boil. Reduce heat and simmer for about 15 minutes or until thickened. Let cool.
3. For pastry, combine flour and salt in bowl. Cut butter into flour mixture using fingers until crumbly mixture forms. Drizzle with cream until dough comes together. Knead together and form into a disc and place on floured surface. Roll dough to fit top of 10- or12-cup (2.5- or 3-L) casserole dish.
4. Preheat oven to 375°F (190°C).
5. Pour chili into casserole and top with pastry. Cut small vent holes on top of pastry and brush with some cream.
6. Bake on centre rack for about 45 minutes or until pastry is golden and chili is bubbling.
Serves 6
