As promised, I am sharing my favorite ways to reinvent the chili wheel with Chili 5 ways. One of the best things about making chili is the leftovers. When I know I am going to have an extra crazy work week, I love making a big pot of chili on Sunday and then repurposing it with quick recipes throughout the week. Don’t I get sick of it, you ask? No! Did I mention how much I love this chili? We don’t always eat a week of chili every time I make a pot though, I often freeze it and pull out these recipes at a later date. If you didn’t see the original Best Ever Chili Recipe post you can check it out here.
CHILI POT PIE
This is one of my favorite chili reruns, it is such a warm, comforting meal on a chilly Fall or Winter evening. In theory, this recipe should yield some leftovers and you can even freeze some. However, in our house, leftovers for this one don’t last very long, Ryan loves it!
Chili Pot Pie Recipe
5 minutes prep 25 minutes bake time
5 cups Best Ever Chili
1 package (8 1/2 oz.) Jiffy corn muffin mix
1 egg (for Jiffy corn muffin mix)
1/3 cup milk (for Jiffy corn muffin mix)
1 can (2.8 oz.) French’s French Fried Onions
1/4 cup shredded Cheddar cheese
Preheat oven to 400°.
Spoon chili into a 2.5 qt. round casserole dish.
In a small bowl, prepare Jiffy corn muffin mix according to package directions, except add 1/2 can French’s French Fried Onions.
Spoon corn muffin mixture on top of chili.
Bake uncovered for 20 minutes. Remove from oven, top corn bread mixture with shredded cheese and remaining French Fried Onions. Bake for 5 more minutes.
If you do freeze your leftovers, you can add some more French Fried Onions after reheating to bring the crunch back.
CHILI FRITO PIE by CHEF IN TRAINING
Another great comfy food. This Frito Pie recipe from Chef In Training is delish and souper easy (ok, I know it’s cheesy but I couldn’t resist)! The only switch up I do with this recipe is I use my homemade chili rather than the canned.
CHILI & EGG SCRAMBLE
I’m a big fan of breakfast, and we we like to have the occasional breakfast for dinner at our house. This recipe is kind of a hybrid of the 2. Another quickie and easy peasy.
Scramble some eggs (2 – 3 per person) We do half whole eggs and half egg whites.
Pour your reheated chili on top of the eggs, top with shredded Cheddar cheese and chives.
CHILI SALSA DIP by ONE GOOD THING BY JILLEE
This Chili Salsa Dip recipe on One Good Thing by Jillee is one of my go-to dips for a football party or tailgate. It’s so quick and easy to pull some chili out of the freezer and whip this baby together.
No matter how many apps I put out, this one is always the first to go! Again, my only alteration of this recipe is using homemade chili.
Serve with tortilla chips, we like Tostitos scoops.
CHILI TOT CASSEROLE
So really, this is more like a deconstructed casserole. The first time I made this as a legit casserole, and I didn’t like how soggy it made the tater tots, so now I bake the tater tots separately. Choose your tots wisely! Oreida Extra Crispy are the way to go. I didn’t think it was be possible to get crispy tater tots without frying them, but these proved me wrong.
The recipe couldn’t be any easier.
Bake the tater tots according to package directions (1 bag of tater tots is plenty for 4 people).
Place baked tots in the bottom of a pasta bowl, and pour reheated chili over them.
Top with shredded cheddar (I pop the bowl in the microwave for about 30 seconds so the cheese melts) and chives, etc.
As you see my Best Ever Chili chili recipe yields you MANY meals!
Do you ever repurpose your chili? If so, I’d love to hear how and try it out!
Thanks for reading!