Ingredients

1 pound ground beef

12 oz shredded mexican cheese blend

1 pound ground sausage       

8 oz sour cream

1 large vidalia onion                   

2 oz butter

2 poblano peppers                              

1 teaspoon chili powder

5 pounds white potatoes                      

1 package chili seasoning mix
4 cloves garlic, minced                              

6 oz corn chips crushed
1 pound red kidney beans
1 15oz can of fire roasted diced tomatoes
1 10 oz package frozen corn or 1 can of mexicorn
1 Large can tomato sauce

Method

Peel, chunk, and boil potatoes in salted water for the mash. It’s nice to have them going while making the chili filling, so there is time to cool before you need to work with them in the 13 x 9 greased baking pan.

Chili filling

Saute beef and sausage in a large skillet adding salt and pepper to taste. Let drain well. In the same skillet saute the onions, garlic, and peppers all diced in olive oil until the onions and peppers are tender. In a large stockpot, pour in tomato sauce, diced tomatoes, kidney beans, and corn. Simmer on low heat while you add the package of chili seasoning stirring constantly as you do. Once the mixture is well blended add the sauteed onions, pepper and garlic. Stir until blended and add then stir in the meat. Allow the mixture to simmer on low heat while you prepare the mashed potatoes and cornchips, remembering to stir often.

Once the potatoes are tender, drain well and begin mashing. Add the 8 oz of sour cream, 2 oz of butter, and 1 teaspoon of chili powder. Add 8 oz of the shredded cheese mixture and mash or blend until smooth but still firm. When the mash is cool enough to handle, line the baking dish. Start at the bottom and work it up the sides of the dish as well. Try to keep it to about a 1/4 of an inch thick consistently. You should be using about 1/2 to 2/3 of the mash to line the pan, and the rest will be used for topping and sealing the pie.

Remove the chili from the heat and ladle it into the potato shell. You need to ladle it in very gently at first to keep the integrity of the mashed potato shell. Once you have a layer covering the bottom, you can gently pour the rest of the mixture in to fill the pan evenly.

Use the remainder of the mashed potatoes to top the pie. Because it needs to be pieced together, work gently. Take a handful of the mixture at a time, pressing it out between your palms to about a 1/4 inch thickness. Pinch the edges together at the sides of the dish, just as you would for pie, to seal in the filling. Top with the remaing 4 oz of mexican cheese blend.

To crush the corn chips, pour into a gallon sized plastic storage bag and seal the end. Use a rolling pin or meat tenderizer to mash them into crumbs. Spread the crumbs evenly atop the pie over the cheese.

Bake at 375 degrees 40 to 45 minutes to brown the potato crust and reheat all the ingredients.

This is a standard recipe, but it is fun to play around with it making the chili and mashed potatoes to your taste preferences. Just keep in mind the mashed potatoes should be firm, and the chili mixture not too wet. It is great served with spanish rice and salad.