INGREDIENTS

• 1 1/2 tsp olive oil
• 1/2 lb ground beef
• 1/2 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon dried oregano leaves
• 1/4 teaspoon brown sugar or honey
• 1/2 cup tomato sauce
• 1 (14 oz) can diced tomatoes, drained
• 1 cup canned pinto beans, drained, rinsed
• 1 (15 oz) box refrigerated pie crusts, thawed
• 3/4 cup (2 oz) shredded Cheddar cheese
• 1 egg
• 1 Tbsp water

PREPARATION

1. In a large stockpot heat oil over medium heat. Add beef and cook until browned- about 3-5 minutes. Add onion and green pepper and cook until softened, stirring several times. Add spices, sugar, tomato sauce, tomatoes, and beans. Simmer for 15 minute, stirring often.
2. Preheat oven to 350˚F. Roll out pie crusts. Cut 3 large circles from each crust using a bowl as a template. Combine scraps and roll out again- cutting more circles from the re-formed dough.
3. Place circles on a cookie sheet. Spoon 3-4 tablespoons of chili onto each circle. Top with a little cheese.
4. Whisk together water and egg. Place a little egg wash around the edges before folding the pies in half to form half moons. Press the edges together with the back of a fork. Press the tines of the fork into the tops of each pie 3 times to allow steam to escape.
5. Brush remaining egg wash over the tops of the pies. Bake for 12-15 minutes or until golden on top.