|Place chili in ramekins and top with 1 T. cheese|
|cover with crust and make slits in the top to vent|
serves 10 ( 6 points + )
- 1-½ lbs. extra lean ground beef ( 95% lean)
- 1 onion, diced
- 1 can ( 14 oz) diced tomatoes
- 1 can Bush's chili beans
- 2-3 T. chili powder
- 1 tsp. garlic powder
- dash of cayenne pepper
- salt and pepper to taste
- 10 T. reduced-fat shredded cheddar cheese
- 1 crust from Pillsbury refrigerated pie crust
Preheat oven to 400 degrees.
In a large pot or Dutch oven, brown beef and onion until meat is no longer pink. Drain.
Return beef mixture to pot and add diced tomatoes, chili beans and spices. Heat through.
Spoon chili evenly into ramekins coated with cooking spray. top each with 1 T. reduced-fat shredded cheddar cheese.
Unroll pie crust and pat to flatten a little. Using a ramekin like a cookie cutter, cut out 10 circles. ( you may have to re-piece the last two sections of dough). Place dough on top of chili mixture. Cut slits in the top to vent.
Place ramekins on a baking sheet. Bake 20-25 minutes or until crust is golden. Chili will be VERY hot, so you may want to let it stand for 10 minutes before eating.