Brisket Chilli And Cheese Pie!
Why I Love This Recipe and Why You Will Too
Sometimes, you need a quick, no-fuss dinner that everyone will rave about—and this Brisket Chilli and Cheese Pie is just that. It’s rich, cheesy, and full of those comforting flavors we all crave after a busy day. My family absolutely devoured this the first time I made it, and now it’s a weeknight favorite! Simple to make yet packed with flavor, this is the kind of recipe you’ll keep coming back to.
Questions I Often Get Asked About This Recipe
Q: Can I use any type of brisket?
A: Absolutely! Whether it’s leftover brisket from a BBQ or slow-cooked brisket, it works great. You can even use pre-packaged brisket from the store for convenience.
Q: Can I add more ingredients?
A: Of course! You can throw in some onions, bell peppers, or even jalapeños for an extra kick. But the beauty of this recipe is that it’s delicious with just two main ingredients!
Q: Can I freeze this pie?
A: Yes, you can! Simply wrap it tightly in foil or a freezer-safe bag. When you’re ready to enjoy, bake it from frozen, adding a few extra minutes to the cooking time.
Q: What side dishes go well with this pie?
A: A fresh salad, garlic bread, or even a side of roasted vegetables would complement this pie perfectly.
What You Need to Make Brisket Chilli and Cheese Pie
- 2 cups cooked brisket, shredded or chopped
- 1 can (15 oz) of chili (can be beef or vegetarian)
- 1 cup shredded cheese (cheddar or a blend)
- 1 pre-made pie crust (or homemade if you prefer)
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1/2 cup diced bell peppers (optional for added flavor and color)
- 1/2 cup canned black beans, drained and rinsed
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 tablespoon olive oil
- 1/4 cup sour cream (optional for serving)
- Fresh cilantro or parsley for garnish
How to Make Brisket Chilli and Cheese Pie
- Preheat the oven to 180°C (350°F).
- Prepare the filling:
- In a skillet, heat the olive oil over medium heat.
- Add the chopped onion and bell peppers, sauté for 3-4 minutes until softened.
- Add the garlic, cumin, and smoked paprika, and cook for another minute until fragrant.
- Stir in the shredded brisket, chili, black beans, and corn. Cook for an additional 3-4 minutes to blend the flavors. Remove from heat and let it cool slightly.
- Assemble the pie:
- Roll out the pre-made pie crust and fit it into a pie dish.
- Pour the brisket, chili, and vegetable mixture into the pie crust, spreading it evenly.
- Sprinkle half of the shredded cheese over the mixture.
- Top with cheese:
- Roll out a second pie crust (optional) to cover the filling, or simply add the remaining shredded cheese directly on top of the filling for a cheesy finish.
- If using a top crust, cut a few small slits to allow steam to escape.
- Bake the pie:
- Place the pie in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly, and the crust is golden brown.
- Cool and serve:
- Let the pie cool for about 5 minutes before slicing.
- Garnish with fresh cilantro or parsley and a dollop of sour cream if desired.
Optional Additions:
- Top with jalapeños for some heat.
- Add a side of guacamole or salsa for extra flavor.
This version of the Brisket Chilli and Cheese Pie adds layers of flavor and texture with the onions, bell peppers, black beans, and corn, making it more filling and delicious!
Tips for the Best Brisket Chilli and Cheese Pie
- If you like a bit more crunch, sprinkle some tortilla chips over the top before baking.
- Don’t have brisket? Try it with shredded chicken or pork for a twist.
- To make it a bit healthier, opt for low-fat cheese and a leaner cut of brisket.
Reader Reviews
“This recipe was a hit with my family! It was so easy to make, and the flavor was incredible. I’ll definitely make it again!” – Sarah T.
“I added some jalapeños for extra spice, and it turned out amazing. My husband couldn’t stop eating it.” – Jenny P.
“I love how simple yet satisfying this recipe is. Perfect for busy weeknights.” – Melissa R.
“I used leftover brisket from our weekend BBQ, and it was fantastic. Will be making it again!” – Tom H.
“It’s cheesy, savory, and just plain delicious. Even my picky eaters loved it!” – Lucy B.
Printable Recipe Card
Brisket Chilli And Cheese Pie
This Brisket Chilli and Cheese Pie is a simple, delicious dish perfect for busy weeknights. With just a couple of ingredients, you can create a cheesy, comforting meal that the whole family will love!
Ingredients
- 2 cups cooked brisket, shredded or chopped
- 1 can (15 oz) of chili (can be beef or vegetarian)
- 1 cup shredded cheese (cheddar or a blend)
- 1 pre-made pie crust (or homemade if you prefer)
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1/2 cup diced bell peppers (optional for added flavor and color)
- 1/2 cup canned black beans, drained and rinsed
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 tablespoon olive oil
- 1/4 cup sour cream (optional for serving)
- Fresh cilantro or parsley for garnish
Instructions
- Preheat the oven to 180°C (350°F).
- Prepare the filling:
- In a skillet, heat the olive oil over medium heat.
- Add the chopped onion and bell peppers, sauté for 3-4 minutes until softened.
- Add the garlic, cumin, and smoked paprika, and cook for another minute until fragrant.
- Stir in the shredded brisket, chili, black beans, and corn. Cook for an additional 3-4 minutes to blend the flavors. Remove from heat and let it cool slightly.
- Assemble the pie:
- Roll out the pre-made pie crust and fit it into a pie dish.
- Pour the brisket, chili, and vegetable mixture into the pie crust, spreading it evenly.
- Sprinkle half of the shredded cheese over the mixture.
- Top with cheese:
- Roll out a second pie crust (optional) to cover the filling, or simply add the remaining shredded cheese directly on top of the filling for a cheesy finish.
- If using a top crust, cut a few small slits to allow steam to escape.
- Bake the pie:
- Place the pie in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly, and the crust is golden brown.
- Cool and serve:
- Let the pie cool for about 5 minutes before slicing.
- Garnish with fresh cilantro or parsley and a dollop of sour cream if desired.
Optional Additions:
- Top with jalapeños for some heat.
- Add a side of guacamole or salsa for extra flavor.
If You Enjoyed This Recipe, Please Share!
If you enjoyed this Brisket Chilli and Cheese Pie, I’d love it if you shared this recipe with your friends and family! Whether you’re pinning it for later or sharing it on Facebook, your support means the world to me. Plus, you’ll be helping other busy moms find a quick and delicious meal idea for their families. Don’t forget to tag me when you make it—I’d love to see your creations and hear how much your family enjoyed it too!
