Tuesday, September 13, 2016

Recipes by Joey Heatherton: Chili Con Carne; Pray Thee Pie

Joey Heatherton's Chili Con Carne

1 1/2 tablespoons sweet butter
2/3 cup chopped yellow onion
1 pound chopped lean sirloin
2 teaspoons chili powder
1 1/2 teaspoons salt
Dash of freshly ground pepper
Two (1 pound 4 ounce) cans red kidney beans
1 cup water
Chopped Bermuda onions

Melt butter in large kettle (or Dutch oven). Add onion and meat, stirring often over low fire until meat is browned. Add 1 teaspoon chili powder (add rest gradually during cooking), salt, pepper, and beans. Rinse cans with water, add to kettle with meat mixture. Cover and simmer about 1 hour or until beans are cooked, stirring occasionally to prevent sticking. Garnish with chopped Bermuda onion. Serves 6 to 8.

Joey Heatherton's Pray Thee Pie


4 large potatoes
1/2 cup top milk (or coffee cream)
1/2 stick butter
1 teaspoon salt
1/16 teaspoon freshly ground pepper

Meat layer

1 tablespoon drippings from roast beef (or butter)
3 small chopped yellow onions
1 large clove garlic, minced
1 1/2 pounds chopped, lean sirloin
2 teaspoons beef extract (or 1 tablespoon undiluted consomme)
1 teaspoon salt
1/2 teaspoon freshly ground pepper
5 tablespoons water

Cook peeled potatoes until tender and drain well. Mash until very light. Add milk (or cream), butter and seasonings. Beat again until light. Add more milk if necessary.

Saute onion in melted beef drippings (or butter) until golden. Add minced garlic, cook 1 minute over low heat, stirring.

Stir in meat, brown lightly. Add beef extract, seasonings, and water. Stir lightly to mix. Cover loosely with lid, steam slowly 7 minutes. Turn meat mixture into a well-buttered casserole. Top with layer of hot mashed potatoes. Dot top with butter, sprinkle lightly with freshly ground pepper. Bake uncovered at 400 degrees 30 to 35 minutes or until light brown. Crisp top by running under the broiler. Serves 6. 

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