By Beverly Hicks Burch
Several years ago I picked up a cookbook authored by country singer Naomi Judd. I mentioned this to my Momma when I was over at her and Daddy’s place and was about to leave. I explained I needed to leave in time to make supper for Tall & Handsome’s birthday. Mom was not only surprise to find out that Naomi had written a cookbook, but, to put it in her words, “I didn’t think she would have been a good cook.” Now, how’s that for a preconceived notion? 😉
Naomi’s cookbook was a compilation of her best loved recipes from her family. Since she is a Southern born and raised Kentucky gal, most of the food is basic “Southern style” cooking and comfort food. Unfortunately my cookbook is AWOL right now and I’m hoping it’s in one of the many unpacked boxes in the basement…there’s still a few recipes I’d like to try.
I’ve made this Chili Pie a few times over the years and always got a good response with it. I’ve even made it for T & H a couple of times and he always seemed to enjoy it. So, since I was super busy on his birthday and I was trying to come up with something we hadn’t had in a while and something that wouldn’t taken a super long time to make on his birthday, this dish came to mind. This is my version because I’ve made a few changes. I’ve also thought about adding a can of T & H’s beloved green chilis to add a little something extra…I don’t think it could hurt! If you happen to make it and add the green chilis let me know!
1 pound ground round or ground sirloin
1 onion, chopped
2 cloves garlic, minced
1 tablespoon all purpose flour
1 package chili seasoning mix
1 teaspoon chili powder
1 6 oz. tomato paste
½ to ¾ cup water
1 can Mexicorn
¾ cup chopped black olives
1 10 count and 1 5 count cans buttermilk “pop” biscuits (I use Hungry Jack)
Grated cheddar cheese
1. Preheat oven to 350°.
2. Brown beef, onion and garlic together. Cook beef until it is no longer pink. Drain any excess fat. Return meat mixture to pan.
3. Stir in flour and cook for 1 minute.
4. Stir in chili seasoning mix, chili powder, tomato paste, water, corn and olives. Use enough water to give it a good consistency and to prevent it from sticking during the cooking process. (This would also be the time to add the green chilis, t0o.)
5. Bring to a boil and reduce to low and simmer. Cover and cook for 10 to 15 minutes.
6. While the meat is cooking prepare the baking dish. I use an 11 x 9 or 9 x 13. Spray the bottom with Pam.
7. Open the biscuits. Take a biscuit and split it in half horizontally (as if you were going to cut it in half to butter it.) They pull apart easily. Line the bottom of the pan with halves of biscuits. The insides of the biscuits should be facing up.
8. Once the bottom of the baking dish is covered spoon the meat mixture evenly over the biscuits.
9. Top the meat with the remaining biscuits in the same manner as you did the bottom, by splitting them in half and placing them on the meat.
10. Cover with desired amount of grated cheddar cheese.
11. Bake for 16 – 18 until the biscuits are brown and the cheese is melted.
© 2010 Beverly Hicks Burch All Rights Reserved.