Chilli Chocolate Deep Dish Pie
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This is my favorite weeknight dinner that somehow feels fancy enough for guests. I've combined the rich, complex flavors of chili and dark chocolate in a deep dish pie that comes together in just an hour from start to finish. Dark chocolate is packed with antioxidants and adds an incredible depth to the savory beef filling without tasting sweet. What I love most is how budget friendly and simple it is to make, especially since everything comes straight from your pantry or freezer. The tortilla crust keeps costs down while staying deliciously crispy, and once it's in the oven, you can relax for forty minutes.
Ella x
Ingredients
- 250all-purpose flour
- 150 gunsalted butter
- 200 gdark chocolate
- 400 gcanned chilli
- 200 gcanned tomatoes
- 473 mlonion(chopped)
- 473 mlgarlic(minced)
- 500 gground beef
- 10 gsalt
- 5 gblack pepper
- 200 gtortilla
- 2 eggegg
- 150 mlmilk
- 100 gchopped nuts
Detail level
Instructions
- 1
Preheat the oven to 180°C. Grease a 20cm deep dish pie plate.
Tip: Use a non-stick spray to prevent the pie from sticking.
- 2
In a large pan, sauté the onion and garlic until softened.
Tip: Be careful not to burn the garlic.
- 3
Add the ground beef and cook until browned, breaking it up with a spoon.
Tip: Make sure the beef is fully cooked.
- 4
Add the chilli, canned tomatoes, salt, and black pepper. Stir well.
Tip: Let the mixture simmer for 10 minutes.
- 5
Add the dark chocolate and stir until melted.
Tip: Make sure the chocolate is fully incorporated.
- 6
In a separate bowl, whisk together the egg and milk.
Tip: Make sure the mixture is smooth.
- 7
Pour the egg mixture over the chocolate mixture and stir well.
Tip: Make sure the egg is fully incorporated.
- 8
Add the chopped nuts and stir well.
Tip: Make sure the nuts are evenly distributed.
- 9
Pour the mixture into the prepared pie plate.
Tip: Make sure the mixture is evenly distributed.
- 10
Bake the pie for 35-40 minutes or until the crust is golden brown.
Tip: Let the pie cool for 10 minutes before serving.
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