Baked Southwest Chili Pie #RSC

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“Ready, Set, Cook! Reynolds Wrap Contest Entry. Chili and biscuits you can bake now or prepare ahead and bake later for your get together.”
1 Deep Dish Pie or Casserole

Ingredients Nutrition


  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.

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