Baked Southwest Chili Pie #RSC Recipe

Name: Baked Southwest Chili Pie #RSC
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb bacon, chopped and fried to crisp; 1 lb ground beef; 1 cup chopped onion; ½ cup chopped red bell pepper; 2 ears fresh corn, cut off cob; 4 tablespoons chili powder; 2 tablespoons Worcestershire sauce; 1 teaspoon salt; 2 tablespoons honey; 1 (10 ounce) can tomatoes and green chilies; 6 ounces tomato paste; 1 ½ cups shredded monterey jack cheese; 1 (10 count) can refrigerated biscuits; melted butter; sour cream; green onion, chopped; Reynolds Wrap Foil

Servings: persons

12 lb bacon, chopped and fried to crisp
1 lb ground beef
1 cup chopped onion
½ cup chopped red bell pepper
2 ears fresh corn, cut off cob
4 tablespoons chili powder
2 tablespoons Worcestershire sauce
1 teaspoon salt
2 tablespoons honey
1 (10 ounce) can tomatoes and green chilies
6 ounces tomato paste
1 ½ cups shredded monterey jack cheese
1 (10 count) can refrigerated biscuits
melted butter
sour cream
green onion, chopped
Reynolds Wrap Foil

1
Brown Chopped bacon till crisp, drain and set aside.
2
Use same deep skillet to brown ground beef, then drain.
3
Add onions and red peppers and brown 5 minutes.
4
Stir in Corn, Chili Powder, Worstershire, Salt, Honey and Tomatoes with green chilis, and tomato paste.
5
Transfer to Deep Dish Pie Pan or casserole and top with foil.
6
At this stage you may put in fridge 1-3 days and then finish and bake.
7
Bake covered chili in low 315 degree oven for 1 hour.
8
Remove chili from oven and turn heat up to 350.
9
Open foil and top with montery jack cheese and crumbled bacon.
10
Dip the top of refridgerator biscuits in melted butter then cornmeal and place cornmeal side up on top of chili to cover of pie pan or casserole.
11
Leave uncovered and bake an additional 20 minutes at 350.
12
Remove from oven and let rest 10 minutes.
13
Serve with sour cream and fresh green onions.

7933

kcal

Calories

609

Fat

Carbs

536

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 12 lb bacon, chopped and fried to crisp, 1 lb ground beef, 1 cup chopped onion, ½ cup chopped red bell pepper, and more.

Yes, Baked Southwest Chili Pie #RSC falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Southwest Chili Pie #RSC

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions