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Tourtière Chili

Tourtière Chili
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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.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Instructions
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.
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