Award Winning Chili Pie

Get ready to dig into a hearty, flavor-packed twist on classic chili—no spoon required! This forkable version of Pearl’s famous, award-winning chili brings all the bold spices, rich beef, and comforting textures into a satisfying pie-style bake. Pearl's Chili is loved across the country and crowned champion at multiple chili cook-offs, this dish has all of the flavors of Pearl's Chili and is a sure winner at any family table. This crowd-pleaser feeds 6 to 8 and delivers all the cozy, crave-worthy chili flavor, topped with golden, melted cheese. This recipe is on page 142 of the Trim Healthy Table Cookbook.

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Cooking Method: Oven Baking

Courses: Dinner, Lunch

Servings: 6

Description

PEARL CHATS: What could be better than chili itself? Chili you can eat with a fork! This has all the flavor of my original, award-winning chili (known as Pearl’s Chili in the first two THM cookbooks), but there is no soup spoon required here. My head is so big over my chili recipe winning multiple awards. People have entered it into chili cook-offs all over the country and it has won first prize several times. This recipe is found in the "Comforting Casseroles & Bakes" section, on page 142 of the Trim Healthy Table Cookbook,

Ingredients

2 lbs ground beef (or venison, thawed if frozen)
1 onion (diced)
2 Tbs chili powder
2 tsp TH Mineral Salt
1 tsp onion powder
garlic powder (to taste)
1 squirt Bragg Liquid Aminos (1 to 2 squirts Bragg Liquid Aminos; optional)
8 oz tomato sauce (1- (8-ounce can) tomato sauce)
14 1/2 oz diced tomatoes (1- (14 1/2 -ounce) can diced tomatoes)
2 cups okra (frozen, diced)
20 oz Rotel tomatoes & chilies (2- (10-ounce) cans Ro-tel-style diced tomatoes and green chilies, drained)
1 1/2 cups egg whites (carton or fresh)
15 oz pinto beans (1- (15-ounce) can pinto beans (see Note), rinsed and drained)
8 oz cheddar cheese (shredded or grated)

Instructions

1
Preheat the oven to 365°F (yes, 365°F—might be weird but it works).
2
Brown the meat in a large skillet over high heat. Drain off any excess fat, then add the onion, chili powder, salt, onion powder, garlic powder, and liquid aminos (if using) and cook for 2 to 3 minutes.
3
Put the tomato sauce, diced tomatoes, and okra in a blender and blend extremely well . . . totally blend the gajeebers out of it so no little green flecks of okra are left. Add this puree to the meat and simmer over medium heat for 10 minutes. Remove from the heat.
4
Put the tomatoes and chilies, egg whites, pinto beans, and half of the cheddar into the bottom of a 9 × 13-inch baking dish and stir very well until combined. Add the meat mixture, mix very well again, top with the remaining cheddar, and bake for 40 to 45 minutes.

Note

From Trim Healthy Table~

Intro Continued....... And okay, I admit it, I’m stealing from Serene’s idea of including that secret, weight-loss ingredient here so she still beats me . . . drat! My family loves this pie, none of them knows about the secret okra ingredient, and they ask for it frequently, especially my oldest son, Bowen, who thinks okra is a demon (if you ever meet him don’t show him this page).

MAKE A FAMILY MEAL:

For the weight-loss plan, serve with a giant salad or a smaller salad and another veggie like green beans, asparagus, or broccoli.
Children can have a whole-grain pita and butter or brown rice on the side for a Crossover.

NOTE: The one can of pinto beans here really doesn’t add enough carbs to pull this meal out of S mode.

Read it online: https://trimhealthymama.com/recipe/award-winning-chili-pie/