Tourtière is a traditional Québécois meat pie that’s typically served as part of a celebratory meal. This chili variation includes all the flavours, along with the addition of hearty beans, creating a perfect dinner to feed a hungry crowd.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|vegetable oil||45 mL||3 tbsp|
|medium ground beef||680 g||1.5 lb|
|ground pork||680 g||1.5 lb|
|chopped onions||375 mL||1 1/2 cups|
|chopped celery||375 mL||1 1/2 cups|
|minced garlic||30 mL||2 tbsp|
|dried savory||10 mL||2 tsp|
|salt||10 mL||2 tsp|
|pepper||5 mL||1 tsp|
|each ground cinnamon and nutmeg||2 mL||1/2 tsp|
|ground cloves||1 mL||1/4 tsp|
|tomato paste||60 mL||1/4 cup|
Campbell’s® Vegetarian Chili Base
|canned mixed beans||1.5 L||6 cups|
|canned diced tomatoes||1.25 L||5 cups|
|chopped fresh parsley||175 mL||3/4 cup|
|1. Heat oil in large Dutch oven set over medium-high heat; cook beef and pork, turning frequently and breaking up with spatula, for 5 to 6 minutes or until browned.|
|2. Add onions, celery, garlic, savory, salt, pepper, cinnamon, nutmeg and cloves; cook for about 10 minutes or until onions and celery are tender. Add tomato paste; cook for 2 minutes.|
|3. Add chili base, mixed beans and tomatoes. Bring to boil; reduce heat to medium-low and simmer for about 1 hour or until chili has thickened. Stir in parsley.
Tip: Thaw two frozen pie pastry shells; cut each into 6 wedges and bake according to package directions until golden brown. Use for dipping into chili for a crispy alternative to bread.