Clever ways to use leftover chili

A warm, comforting bowl of chili makes a fantastic dinner during the winter, and you can store a big batch in the refrigerator for days afterward. If you want to put an exciting spin on those leftovers, then it’s time to get creative. Students taking online culinary courses will discover there are plenty of ways to put their extra chili to good use in delicious recipes.

Create pockets of cheesy deliciousness

That chili in the fridge can become the basis of an amazing flavor combination and an extra-satisfying meal. Oh, Sweet Basil provided a recipe for chili cheese pockets that will change how you look at leftovers forever.

Open a can of sweet corn biscuits. Carefully press into the center of each biscuit with the palm of your hand, flattening the dough into circles. Add about a third of a cup of chili and two tablespoons of cheddar cheese to a piece of dough.

Place a second biscuit circle on top and press down, but a leave a little bit of an edge visible on the bottom piece of dough. Fold that edge over the top to seal your pocket. Then repeat the assembly process with the other biscuits.

Whisk an egg with a tablespoon of water. Brush the wash on each of the pockets, and set them on a baking sheet lined with parchment paper. Bake at 375 degrees for 10 to 12 minutes, and then serve with sour cream.

Make a chili mac

When you’re using up your remaining chili, there’s nothing wrong with keeping your dishes simple. You can just enjoy some classic comfort foods with a spicy, hearty addition. For instance, the Food Network’s Trisha Yearwood suggested mixing chili into her recipe for macaroni and cheese.

Start by boiling two cups of macaroni in salted water until al dente. Drain the pasta and set aside.

Melt butter in a saucepan on low heat. Add two tablespoons of flour and whisk as it cooks for a minute. Whisk in two cups of milk and increase heat to high, continuing to stir as the mixture boils and thickens.

Take the saucepan off of heat and whisk in shredded sharp cheddar, cream cheese, Dijon mustard, Worcestershire sauce, salt and pepper. Add the noodles and stir. Then mix in your chili.

Move your chili mac into a bowl. Top with more shredded cheese and serve with a side of corn chips.

Craft a Texas corn dog

The Texas corn dog is a fairground tradition, and if you have some chili on hand, you’re well on your way to making your own. Damn Delicious recommended an easy approach that will ensure your cornmeal chili is the perfectly flavorful complement to a hot dog.

Warm a skillet on medium-high heat, and cook diced pieces of bacon until crisp. Add a pound of ground beef, crumbling as it browns for three to five minutes. Mix in chili powder and espresso powder before seasoning with salt and pepper.

Add garlic, onion and jalapeno and cook until tender. Then, pour in a cup of beef stock, plus two tablespoons each of cornmeal and tomato paste. Reduce the heat and simmer for about 10 minutes before throwing in kidney beans and cooking another minute or two.

Grill up a few hot dogs, and then you’re ready to put this beloved dish together. Set the dogs in buns and top them with chili, shredded cheddar cheese and, of course, corn chips.