Tired of eating the same leftover chili? You’re in luck! We’ve gathered 18 creative and delicious ways to transform that pot of chili into exciting new meals. From quick weeknight dinners to cozy comfort food, these recipes will make you look at leftovers in a whole new light. Get ready to be inspired—your next favorite dish is just a scroll away!
Chili-Stuffed Bell Peppers
Vibrant bell peppers get a hearty upgrade with this chili-stuffed version—perfect for a satisfying weeknight dinner that’s both colorful and filling. Simply hollow out the peppers, pack them with a spiced beef and bean mixture, and bake until tender. It’s a straightforward dish that delivers big flavor with minimal fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 large bell peppers (any color)
– 1 lb ground beef (85% lean)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 (15 oz) can kidney beans, drained and rinsed
– 1 (15 oz) can diced tomatoes
– 1 cup shredded cheddar cheese
– 2 tbsp olive oil
– 1 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup water
Instructions
1. Preheat oven to 375°F.
2. Slice tops off bell peppers and remove seeds and membranes.
3. Heat olive oil in a large skillet over medium-high heat.
4. Add ground beef and cook for 5–7 minutes, breaking it up with a spoon until browned.
5. Add diced onion and minced garlic; cook for 3–4 minutes until softened.
6. Stir in chili powder, cumin, salt, and black pepper.
7. Add kidney beans, diced tomatoes (with juices), and water; bring to a simmer.
8. Reduce heat to medium-low and cook for 10 minutes, stirring occasionally, until thickened slightly.
9. Spoon the chili mixture evenly into hollowed bell peppers, packing it down gently.
10. Place stuffed peppers upright in a baking dish.
11. Cover dish tightly with aluminum foil.
12. Bake at 375°F for 30 minutes.
13. Remove foil and sprinkle shredded cheddar cheese evenly over each pepper.
14. Bake uncovered for 10–12 minutes until cheese is melted and peppers are tender when pierced with a fork.
15. Let rest for 5 minutes before serving.
Hearty and comforting, these peppers offer a tender-crisp texture that contrasts with the rich, savory chili filling. The melted cheese adds a creamy finish, while the spices provide a warm depth of flavor. For a fun twist, try serving them over a bed of rice or with a dollop of sour cream and fresh cilantro.
Chili Cheese Nachos
Let’s cut to the chase: chili cheese nachos are the ultimate, no-fuss crowd-pleaser. Loaded with savory chili, melted cheese, and crispy chips, they’re perfect for game day or a casual weeknight. This recipe delivers maximum flavor with minimal effort.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb ground beef
– 1 (15 oz) can kidney beans, drained and rinsed
– 1 (14.5 oz) can diced tomatoes
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp salt
– 1 (10 oz) bag tortilla chips
– 2 cups shredded cheddar cheese
– 1/2 cup sour cream
– 1/4 cup sliced jalapeños
– 1/4 cup chopped fresh cilantro
Instructions
1. Preheat your oven to 375°F.
2. In a large skillet over medium-high heat, cook the ground beef until browned, about 5-7 minutes, breaking it into small crumbles with a spatula.
3. Add the chopped onion and minced garlic to the skillet; cook for 3-4 minutes until softened.
4. Stir in the chili powder, ground cumin, and salt, coating the meat evenly for 30 seconds to toast the spices.
5. Pour in the diced tomatoes and kidney beans; bring to a simmer and cook for 10 minutes, stirring occasionally, until thickened slightly.
6. Arrange the tortilla chips in a single layer on a large baking sheet.
7. Spoon the chili mixture evenly over the chips, avoiding large clumps for even coverage.
8. Sprinkle the shredded cheddar cheese over the chili.
9. Bake in the preheated oven for 5-7 minutes, until the cheese is fully melted and bubbly.
10. Remove from the oven and immediately top with sour cream, sliced jalapeños, and chopped cilantro.
11. Serve hot directly from the baking sheet.
Keep it simple: the chips stay crisp under the chili, while the melted cheese adds a creamy richness. For a fun twist, try serving individual portions in small bowls or topping with pickled onions for extra tang.
Chili Mac and Cheese
This hearty mashup brings together spicy chili and creamy mac and cheese for the ultimate comfort food. Think of it as a cozy, one-pot meal that’s perfect for feeding a crowd or enjoying as leftovers. It’s simple to make and packed with flavor.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 tbsp olive oil
– 1 lb ground beef
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1 (15 oz) can kidney beans, drained and rinsed
– 1 (15 oz) can diced tomatoes
– 2 cups beef broth
– 8 oz elbow macaroni
– 2 cups shredded cheddar cheese
– 1/2 cup milk
– Salt to taste
Instructions
1. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat.
2. Add 1 lb ground beef and cook for 5-7 minutes, breaking it up with a spoon until browned and no longer pink.
3. Stir in 1 diced yellow onion and 2 minced garlic cloves, cooking for 3-4 minutes until softened.
4. Add 1 tbsp chili powder, 1 tsp ground cumin, and 1/2 tsp smoked paprika, stirring for 1 minute to toast the spices and enhance their flavor.
5. Pour in 1 can drained kidney beans, 1 can diced tomatoes, and 2 cups beef broth, bringing the mixture to a boil.
6. Add 8 oz elbow macaroni, reduce heat to medium-low, cover, and simmer for 10-12 minutes, stirring occasionally, until the pasta is al dente.
7. Stir in 2 cups shredded cheddar cheese and 1/2 cup milk until the cheese is fully melted and the sauce is creamy, about 2-3 minutes.
8. Season with salt to taste, then remove from heat.
Rich and comforting, this dish offers a creamy, cheesy texture with a bold, spicy kick from the chili. Serve it topped with extra shredded cheese, a dollop of sour cream, or chopped green onions for added freshness.
Chili Cornbread Casserole
Rustle up a hearty, comforting meal that combines two classics in one dish. This chili cornbread casserole is perfect for busy weeknights or casual gatherings, delivering bold flavors with minimal fuss. It’s a satisfying all-in-one dinner that bakes to golden perfection.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 lb ground beef
– 1 medium onion, diced
– 1 tbsp olive oil
– 2 cloves garlic, minced
– 1 (15 oz) can kidney beans, drained and rinsed
– 1 (15 oz) can diced tomatoes
– 1 (8 oz) can tomato sauce
– 1 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 (8.5 oz) box cornbread mix
– 1/3 cup milk
– 1 large egg
– 1 cup shredded cheddar cheese
Instructions
1. Preheat your oven to 375°F.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
3. Add 1 lb ground beef and 1 diced onion to the skillet.
4. Cook for 5-7 minutes, breaking up the beef with a spoon, until browned.
5. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
6. Add 1 can drained kidney beans, 1 can diced tomatoes, and 1 can tomato sauce to the skillet.
7. Sprinkle in 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper.
8. Simmer the mixture for 5 minutes, stirring occasionally, to let flavors meld.
9. Transfer the chili mixture to a 9×13-inch baking dish and spread it evenly.
10. In a medium bowl, whisk together 1 box cornbread mix, 1/3 cup milk, and 1 large egg until just combined.
11. Pour the cornbread batter over the chili layer in the baking dish.
12. Sprinkle 1 cup shredded cheddar cheese evenly over the cornbread batter.
13. Bake at 375°F for 25-30 minutes, until the cornbread is golden brown and a toothpick inserted comes out clean.
14. Let the casserole rest for 5 minutes before serving.
Warm from the oven, this casserole offers a delightful contrast: a savory, slightly spicy chili base topped with a sweet, crumbly cornbread crust. The melted cheese adds a creamy richness that ties everything together. For a fun twist, serve it with a dollop of sour cream or sliced avocado on the side.
Chili-Topped Baked Potatoes
Warm up your winter evenings with these hearty chili-topped baked potatoes. This simple recipe delivers a satisfying meal with minimal effort. Customize with your favorite chili toppings for a personal touch.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 75 minutes
Ingredients
– 4 large russet potatoes
– 1 tbsp olive oil
– 1 tsp kosher salt
– 1 lb ground beef (85% lean)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 1 (15 oz) can kidney beans, drained and rinsed
– 1 (15 oz) can diced tomatoes
– 1 cup beef broth
– 1/2 cup shredded cheddar cheese
– 1/4 cup sour cream
– 2 tbsp chopped fresh cilantro
Instructions
1. Preheat your oven to 400°F (200°C).
2. Scrub the russet potatoes thoroughly under cold running water.
3. Pat the potatoes completely dry with paper towels.
4. Prick each potato 6-8 times all over with a fork.
5. Rub the potatoes evenly with 1 tbsp olive oil.
6. Sprinkle the potatoes evenly with 1 tsp kosher salt.
7. Place the potatoes directly on the middle oven rack with a baking sheet on the rack below to catch drips.
8. Bake for 60-70 minutes until the skins are crisp and a fork inserts easily.
9. While potatoes bake, heat a large pot or Dutch oven over medium-high heat.
10. Add 1 lb ground beef and cook for 5-7 minutes, breaking it into small crumbles until no pink remains.
11. Tip: Drain excess fat from the beef for a less greasy chili.
12. Add the diced yellow onion and cook for 4-5 minutes until softened.
13. Add the minced garlic and cook for 1 minute until fragrant.
14. Stir in 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/4 tsp cayenne pepper.
15. Cook the spices for 1 minute to toast them and deepen their flavor.
16. Add the drained kidney beans, diced tomatoes with their juices, and 1 cup beef broth.
17. Bring the mixture to a boil, then reduce heat to low.
18. Simmer uncovered for 20-25 minutes, stirring occasionally, until the chili thickens slightly.
19. Tip: For a thicker chili, mash some beans against the pot side during simmering.
20. Split the baked potatoes open lengthwise and fluff the insides with a fork.
21. Spoon the hot chili generously over each potato.
22. Top each serving with shredded cheddar cheese, allowing it to melt slightly from the chili’s heat.
23. Add a dollop of sour cream and sprinkle with chopped fresh cilantro.
24. Tip: Let the potatoes rest for 5 minutes after baking for easier handling and fluffier interiors.
Zesty chili melds with fluffy potato interiors for a comforting texture contrast. The smoky-spicy chili balances the potato’s mild starchiness perfectly. Serve immediately with extra toppings like jalapeños or avocado for added freshness.
Chili Quesadillas
Every weeknight needs a quick, satisfying meal that feels like a treat. Chili quesadillas deliver that with minimal effort and maximum flavor. They’re a perfect way to use leftover chili or whip up a fresh batch for a cozy dinner.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups cooked chili
– 8 large flour tortillas
– 2 cups shredded cheddar cheese
– 2 tbsp vegetable oil
– 1/2 cup sour cream
– 1/4 cup chopped fresh cilantro
– 1/4 cup diced red onion
Instructions
1. Heat a large skillet over medium heat and add 1 tbsp vegetable oil.
2. Place one flour tortilla in the skillet and sprinkle 1/4 cup shredded cheddar cheese evenly over it.
3. Spread 1/2 cup cooked chili over the cheese, leaving a 1-inch border around the edges.
4. Sprinkle another 1/4 cup shredded cheddar cheese over the chili.
5. Top with a second flour tortilla and press down gently with a spatula.
6. Cook for 3-4 minutes until the bottom tortilla is golden brown and crispy.
7. Carefully flip the quesadilla using the spatula and cook for another 3-4 minutes until the second side is golden brown and the cheese is fully melted.
8. Transfer the cooked quesadilla to a cutting board and repeat steps 2-7 with the remaining ingredients, adding more oil to the skillet as needed.
9. Cut each quesadilla into 4 wedges using a sharp knife or pizza cutter.
10. Serve immediately topped with sour cream, chopped fresh cilantro, and diced red onion.
Perfectly crispy tortillas encase a molten, savory filling that balances spice from the chili with creamy cheese. The fresh toppings add a bright, cool contrast that elevates each bite. Try serving them with a side of guacamole or pickled jalapeños for an extra kick.
Chili Dog Casserole
Unconventional yet undeniably satisfying, this chili dog casserole transforms classic ballpark fare into a hearty, family-friendly meal. It layers familiar flavors into a comforting bake that’s perfect for game days or busy weeknights.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 package (8 count) hot dogs
– 1 tablespoon vegetable oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 pound ground beef (80/20)
– 1 can (15 ounces) chili beans, undrained
– 1 can (8 ounces) tomato sauce
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 package (8.5 ounces) cornbread mix
– 1/3 cup milk
– 1 large egg
– 1 cup shredded cheddar cheese
Instructions
1. Preheat your oven to 375°F (190°C).
2. Slice the hot dogs into 1/2-inch rounds.
3. Heat the vegetable oil in a large skillet over medium-high heat.
4. Add the diced onion and cook for 3-4 minutes until softened.
5. Add the minced garlic and cook for 30 seconds until fragrant.
6. Add the ground beef to the skillet, breaking it up with a spoon.
7. Cook the beef for 5-7 minutes until no longer pink, draining any excess fat.
8. Stir in the chili beans, tomato sauce, chili powder, cumin, salt, and black pepper.
9. Bring the mixture to a simmer, then reduce heat to low and cook for 5 minutes.
10. Fold in the sliced hot dogs until evenly distributed.
11. Transfer the chili mixture to a 9×13-inch baking dish, spreading it evenly.
12. In a medium bowl, whisk together the cornbread mix, milk, and egg until just combined; do not overmix for a tender texture.
13. Pour the cornbread batter over the chili layer, spreading it to the edges.
14. Sprinkle the shredded cheddar cheese evenly over the cornbread batter.
15. Bake for 25-30 minutes until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
16. Let the casserole rest for 5 minutes before serving to allow the layers to set.
This casserole delivers a delightful contrast between the savory, spiced chili base and the slightly sweet, fluffy cornbread topping. The hot dogs add a smoky, juicy bite that melds perfectly with the melted cheese. Try serving it with a dollop of sour cream or pickled jalapeños for an extra kick.
Chili-Stuffed Sweet Potatoes
Every weeknight dinner needs a hearty, hands-off hero, and these chili-stuffed sweet potatoes deliver. They combine sweet, spicy, and savory flavors in one satisfying package, perfect for a cozy meal. The recipe is simple, requiring minimal active cooking time for maximum flavor payoff.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 55 minutes
Ingredients
– 4 medium sweet potatoes
– 1 tbsp olive oil
– 1 lb ground beef (85% lean)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 1 (15 oz) can black beans, drained and rinsed
– 1 (15 oz) can diced tomatoes, undrained
– 1 cup shredded cheddar cheese
– 1/4 cup sour cream
– 2 tbsp chopped fresh cilantro
– Salt to taste
Instructions
1. Preheat your oven to 400°F.
2. Scrub the sweet potatoes thoroughly and pat them dry.
3. Prick each sweet potato all over with a fork.
4. Rub the sweet potatoes with 1 tbsp olive oil and place them directly on the oven rack.
5. Bake the sweet potatoes for 45-50 minutes, until they are tender when pierced with a fork.
6. While the sweet potatoes bake, heat a large skillet over medium-high heat.
7. Add the ground beef to the skillet and cook for 5-7 minutes, breaking it up with a spoon, until no pink remains.
8. Tip: Drain any excess fat from the beef for a less greasy chili.
9. Add the diced onion to the skillet and cook for 3-4 minutes, until softened.
10. Add the minced garlic and cook for 1 minute, until fragrant.
11. Stir in 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/4 tsp cayenne pepper.
12. Cook the spice mixture for 1 minute to toast the spices.
13. Add the drained black beans and undrained diced tomatoes to the skillet.
14. Bring the mixture to a simmer, then reduce the heat to low.
15. Let the chili simmer for 10 minutes, stirring occasionally, to allow the flavors to meld.
16. Tip: For a thicker chili, let it simmer uncovered; for a saucier version, cover the skillet.
17. Once the sweet potatoes are baked, remove them from the oven and let them cool slightly.
18. Carefully slice each sweet potato open lengthwise and fluff the insides with a fork.
19. Season the sweet potato flesh lightly with salt.
20. Divide the chili mixture evenly among the four sweet potatoes.
21. Top each stuffed sweet potato with 1/4 cup shredded cheddar cheese.
22. Return the stuffed sweet potatoes to the oven and bake for 5 minutes, just until the cheese is melted.
23. Tip: For extra browning on the cheese, broil for the final 1-2 minutes, watching closely to prevent burning.
24. Remove the stuffed sweet potatoes from the oven.
25. Top each with a dollop of sour cream and a sprinkle of chopped fresh cilantro.
Zesty and comforting, the creamy sweet potato perfectly balances the spicy, savory beef chili. The melted cheddar adds a rich, gooey texture, while the cool sour cream cuts through the heat. For a fun twist, serve them open-faced or scoop everything into bowls for a deconstructed version.
Chili Cheese Fries
Boldly satisfying and perfect for game day, chili cheese fries combine crispy potatoes, hearty chili, and melted cheese into one irresistible dish. They’re easy to assemble and always a crowd-pleaser.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 pounds frozen french fries
– 1 tablespoon vegetable oil
– 1 pound ground beef
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 (15-ounce) can kidney beans, drained and rinsed
– 1 (15-ounce) can diced tomatoes
– 2 tablespoons chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups shredded cheddar cheese
– 1/4 cup sour cream
– 2 tablespoons chopped fresh cilantro
Instructions
1. Preheat your oven to 425°F and spread the frozen french fries in a single layer on a large baking sheet.
2. Bake the fries for 20–25 minutes, flipping them halfway through, until they are golden brown and crispy.
3. While the fries bake, heat the vegetable oil in a large skillet over medium-high heat.
4. Add the ground beef to the skillet and cook for 5–7 minutes, breaking it into small pieces with a spatula, until it is no longer pink.
5. Tip: Drain any excess fat from the beef to keep the chili from being greasy.
6. Add the diced onion and minced garlic to the skillet and cook for 3–4 minutes, stirring often, until the onion is softened.
7. Stir in the kidney beans, diced tomatoes, chili powder, cumin, salt, and black pepper.
8. Bring the mixture to a simmer, then reduce the heat to low and let it cook for 10 minutes, stirring occasionally.
9. Tip: For a thicker chili, let it simmer uncovered; for a saucier version, cover the skillet.
10. Once the fries are done, transfer them to a large oven-safe dish or keep them on the baking sheet.
11. Spoon the chili evenly over the hot fries.
12. Sprinkle the shredded cheddar cheese on top of the chili.
13. Place the dish under the broiler for 2–3 minutes, watching closely, until the cheese is melted and bubbly.
14. Tip: Use an oven mitt when handling the hot dish under the broiler to avoid burns.
15. Remove the dish from the oven and let it cool for 2 minutes.
16. Top with dollops of sour cream and a sprinkle of chopped fresh cilantro.
Perfectly crispy fries soak up the rich, spicy chili, while the melted cheese adds a creamy contrast. Serve it straight from the dish for a fun, shareable meal, or add jalapeños for an extra kick.
Chili-Stuffed Pasta Shells
Bold flavors meet comforting pasta in this hearty dish. Chili-stuffed shells deliver a satisfying meal with minimal fuss. Perfect for weeknights or casual gatherings.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– 12 jumbo pasta shells
– 1 lb ground beef (85% lean)
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 (15 oz) can kidney beans, drained and rinsed
– 1 (15 oz) can diced tomatoes, undrained
– 1 (8 oz) can tomato sauce
– 1 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 cups shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
Instructions
1. Preheat oven to 375°F.
2. Bring a large pot of salted water to a boil.
3. Cook pasta shells for 9 minutes until al dente, stirring occasionally to prevent sticking.
4. Drain shells and arrange them opening-side-up on a baking sheet to cool.
5. Heat a large skillet over medium-high heat.
6. Add ground beef and cook for 5 minutes, breaking it into small crumbles with a spatula.
7. Add diced onion and minced garlic to the skillet.
8. Cook for 4 minutes until onion is translucent and beef is fully browned.
9. Stir in kidney beans, diced tomatoes, tomato sauce, chili powder, cumin, salt, and black pepper.
10. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until slightly thickened.
11. Remove skillet from heat and stir in 1 cup of shredded cheddar cheese until melted.
12. Spoon chili mixture evenly into cooled pasta shells, packing gently.
13. Arrange stuffed shells in a single layer in a 9×13-inch baking dish.
14. Sprinkle remaining 1 cup of shredded cheddar cheese over the shells.
15. Cover dish with aluminum foil and bake for 20 minutes.
16. Remove foil and bake for 5 more minutes until cheese is bubbly and lightly browned.
17. Garnish with chopped fresh cilantro before serving.
Juicy chili filling contrasts with tender pasta shells for a satisfying texture. The melted cheese creates a creamy layer that balances the bold spices. Serve with a crisp green salad or crusty bread for a complete meal.
Chili Pizza with Cornmeal Crust
Ditch the takeout menu and dive into this hearty chili pizza with a crispy cornmeal crust. It’s a flavor-packed twist that’s perfect for game day or a cozy weeknight dinner. The cornmeal adds a satisfying crunch that holds up to the bold toppings.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1 tsp active dry yeast
– 1/2 tsp salt
– 3/4 cup warm water (110°F)
– 1 tbsp olive oil
– 1 cup canned chili (with beans)
– 1 cup shredded cheddar cheese
– 1/2 cup diced red onion
– 1/4 cup sliced jalapeños
– 1/4 cup sour cream
– 2 tbsp chopped fresh cilantro
Instructions
1. Combine 1 cup all-purpose flour, 1/2 cup cornmeal, 1 tsp active dry yeast, and 1/2 tsp salt in a large bowl.
2. Add 3/4 cup warm water (110°F) and 1 tbsp olive oil to the dry ingredients, stirring until a shaggy dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour until doubled in size.
5. Preheat your oven to 450°F and place a pizza stone or baking sheet inside to heat for 30 minutes.
6. Punch down the dough and roll it out on a floured surface to a 12-inch circle.
7. Carefully transfer the dough to the preheated pizza stone or baking sheet.
8. Par-bake the crust for 8 minutes until it just starts to set and lightly browns at the edges.
9. Spread 1 cup canned chili evenly over the par-baked crust, leaving a 1/2-inch border.
10. Sprinkle 1 cup shredded cheddar cheese over the chili layer.
11. Top with 1/2 cup diced red onion and 1/4 cup sliced jalapeños.
12. Bake for 12-15 minutes at 450°F until the cheese is bubbly and the crust edges are golden brown.
13. Remove the pizza from the oven and let it cool for 5 minutes on a wire rack.
14. Dollop 1/4 cup sour cream in small spoonfuls over the hot pizza.
15. Garnish with 2 tbsp chopped fresh cilantro before slicing and serving.
Warm from the oven, the cornmeal crust delivers a sturdy, crunchy base that contrasts beautifully with the saucy chili and melted cheese. The jalapeños add a spicy kick that’s balanced by the cool sour cream. For a fun twist, serve individual slices topped with extra cilantro and a squeeze of lime.
Chili Taco Salad
Zesty and satisfying, this chili taco salad is a weeknight lifesaver. It combines familiar taco flavors with the heartiness of chili for a meal that’s both comforting and easy to assemble. You’ll have dinner ready in about 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb ground beef
– 1 tbsp olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1 (15 oz) can kidney beans, drained and rinsed
– 1 (15 oz) can diced tomatoes
– 1 cup beef broth
– 1/2 tsp salt
– 1/4 tsp black pepper
– 8 cups chopped romaine lettuce
– 1 cup shredded cheddar cheese
– 1 cup crushed tortilla chips
– 1/2 cup sour cream
– 1/4 cup chopped fresh cilantro
Instructions
1. Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat for 1 minute.
2. Add 1 lb ground beef and cook for 5-7 minutes, breaking it apart with a spoon, until no pink remains.
3. Add 1 small diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
4. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
5. Add 1 tbsp chili powder, 1 tsp ground cumin, and 1/2 tsp smoked paprika. Toast the spices for 30 seconds to deepen their flavor.
6. Pour in 1 (15 oz) can drained kidney beans, 1 (15 oz) can diced tomatoes with their juices, and 1 cup beef broth.
7. Season with 1/2 tsp salt and 1/4 tsp black pepper.
8. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 10 minutes, stirring occasionally, until slightly thickened.
9. While the chili simmers, divide 8 cups chopped romaine lettuce evenly among four serving bowls.
10. Once the chili has thickened, spoon it evenly over the lettuce in each bowl.
11. Top each salad with 1/4 cup shredded cheddar cheese, 1/4 cup crushed tortilla chips, 2 tbsp sour cream, and 1 tbsp chopped fresh cilantro.
The warm, savory chili slightly wilts the crisp lettuce for a pleasing contrast. The crushed chips add a essential crunchy texture against the creamy sour cream. For a fun twist, serve the components separately and let everyone build their own salad.
Chili-Stuffed Empanadas
Packed with bold flavors and perfect for sharing, these chili-stuffed empanadas deliver a satisfying handheld meal. They combine a savory beef filling with a flaky crust for a crowd-pleasing result. Make them ahead and freeze for easy weeknight dinners.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb ground beef (85% lean)
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/2 cup beef broth
– 1 (15 oz) can kidney beans, drained and rinsed
– 1 (14.5 oz) can diced tomatoes, drained
– 2 cups all-purpose flour
– 1/2 tsp salt
– 1/2 cup cold unsalted butter, cubed
– 1/4 cup ice water
– 1 large egg, beaten
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb ground beef and cook, breaking it up with a wooden spoon, until no longer pink, 5–7 minutes.
3. Add 1 diced onion and 2 minced garlic cloves; cook until softened, 3–4 minutes.
4. Stir in 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper; cook for 1 minute until fragrant.
5. Pour in 1/2 cup beef broth and scrape up any browned bits from the skillet bottom.
6. Add 1 can drained kidney beans and 1 can drained diced tomatoes; simmer until liquid reduces by half, 5–7 minutes.
7. Transfer filling to a bowl and cool completely to prevent soggy dough.
8. In a food processor, pulse 2 cups flour with 1/2 tsp salt until combined.
9. Add 1/2 cup cubed cold butter and pulse until mixture resembles coarse crumbs with pea-sized butter pieces.
10. Drizzle in 1/4 cup ice water and pulse just until dough comes together when pinched.
11. Turn dough onto a floured surface and knead gently 2–3 times until smooth.
12. Divide dough into 12 equal pieces and roll each into a 6-inch circle about 1/8-inch thick.
13. Place 2 tbsp cooled filling in the center of each dough circle.
14. Brush edges with beaten egg, fold dough over filling, and crimp edges with a fork to seal.
15. Arrange empanadas on a parchment-lined baking sheet and brush tops with remaining beaten egg.
16. Bake at 400°F until golden brown, 20–25 minutes, rotating sheet halfway through for even browning.
17. Let cool on a wire rack for 5 minutes before serving.
Juicy and robust, the chili filling contrasts beautifully with the crisp, buttery crust. Serve them warm with a dollop of sour cream or avocado crema for extra creaminess. These empanadas also freeze well before baking—just add 5 extra minutes to the cooking time straight from the freezer.
Chili and Cheese Stuffed Omelette
Savor a hearty breakfast upgrade with this chili and cheese stuffed omelette. It’s a protein-packed meal that comes together quickly for busy mornings. The combination of spicy chili and melty cheese makes it a satisfying start to any day.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 2 large eggs
– 1/4 cup shredded cheddar cheese
– 1/4 cup canned chili
– 1 tbsp unsalted butter
– 1/8 tsp salt
– 1/8 tsp black pepper
Instructions
1. Crack 2 large eggs into a small bowl.
2. Add 1/8 tsp salt and 1/8 tsp black pepper to the eggs.
3. Whisk the eggs vigorously with a fork for 30 seconds until fully combined and slightly frothy.
4. Heat a non-stick skillet over medium heat for 1 minute.
5. Add 1 tbsp unsalted butter to the skillet and swirl to coat the bottom.
6. Pour the whisked egg mixture into the skillet once the butter has melted and sizzles.
7. Let the eggs cook undisturbed for 1 minute until the edges begin to set.
8. Use a spatula to gently lift the edges and tilt the pan, allowing uncooked egg to flow underneath.
9. Cook for another 2 minutes until the top surface is mostly set but still slightly wet.
10. Spoon 1/4 cup canned chili onto one half of the omelette.
11. Sprinkle 1/4 cup shredded cheddar cheese over the chili.
12. Carefully fold the empty half of the omelette over the filling using the spatula.
13. Cook for 1 minute to warm the filling and melt the cheese.
14. Slide the omelette onto a plate and serve immediately.
Enjoy the creamy, melted cheese and spicy chili filling encased in fluffy, golden eggs. This omelette offers a delightful contrast of textures and a rich, savory flavor. For a fun twist, top it with a dollop of sour cream or a sprinkle of fresh cilantro.
Chili-Topped Loaded Fries
Let’s be real: sometimes you just need a plate of loaded fries. This chili-topped version is the ultimate comfort food upgrade, ready in under an hour. Loaded with savory chili, melty cheese, and fresh toppings, it’s a crowd-pleaser for game day or a cozy night in.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1.5 lbs frozen french fries
– 1 tbsp olive oil
– 1 lb ground beef (80/20 blend)
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 1 (15 oz) can kidney beans, drained and rinsed
– 1 (15 oz) can diced tomatoes
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup shredded cheddar cheese
– 1/2 cup sour cream
– 1/4 cup chopped green onions
– 1/4 cup sliced jalapeños (optional)
Instructions
1. Preheat your oven to 425°F and spread the frozen french fries in a single layer on a baking sheet.
2. Bake the fries for 20–25 minutes, flipping halfway through, until golden brown and crispy.
3. While the fries bake, heat 1 tbsp olive oil in a large skillet over medium-high heat.
4. Add 1 lb ground beef to the skillet and cook for 5–7 minutes, breaking it into small pieces with a spatula, until no pink remains.
5. Tip: Drain any excess fat from the beef to keep the chili from being greasy.
6. Add the diced onion and minced garlic to the skillet and cook for 3–4 minutes, stirring often, until the onion is translucent.
7. Stir in the drained kidney beans, diced tomatoes, chili powder, cumin, salt, and black pepper.
8. Reduce the heat to medium-low and simmer the chili for 10–12 minutes, stirring occasionally, until slightly thickened.
9. Tip: For a richer flavor, let the chili simmer uncovered to concentrate the spices.
10. Once the fries are done, transfer them to a serving platter and sprinkle evenly with 1 cup shredded cheddar cheese.
11. Spoon the hot chili over the cheese-covered fries, allowing the heat to melt the cheese.
12. Top with dollops of sour cream, chopped green onions, and sliced jalapeños if using.
13. Tip: Serve immediately to maintain the fries’ crisp texture against the warm toppings.
Enjoy the contrast of crispy fries with the hearty, savory chili and creamy toppings. Each bite delivers a satisfying mix of textures, from the crunch of the fries to the melt-in-your-mouth cheese. For a fun twist, try serving it in individual cast-iron skillets straight from the oven to keep everything hot and bubbly.
Chili-Stuffed Zucchini Boats
Everyone needs a hearty, hands-off dinner that delivers bold flavor without fuss. Enter chili-stuffed zucchini boats—a clever twist on classic comfort food that’s packed with protein and veggies. They’re simple to assemble, bake up beautifully, and make for a satisfying weeknight meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 medium zucchini
– 1 tablespoon olive oil
– 1/2 cup diced yellow onion
– 2 cloves garlic, minced
– 1 pound ground beef (85% lean)
– 1 (15-ounce) can kidney beans, drained and rinsed
– 1 (15-ounce) can diced tomatoes
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon salt
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
Instructions
1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Slice each zucchini in half lengthwise. Scoop out the seeds and flesh with a spoon, leaving a 1/4-inch-thick shell. Tip: Save the scooped zucchini flesh to chop and add to the chili filling for extra moisture.
3. Place zucchini halves cut-side up on the prepared baking sheet. Brush the insides lightly with olive oil.
4. Heat remaining olive oil in a large skillet over medium-high heat. Add diced onion and cook for 3–4 minutes until softened.
5. Add minced garlic and cook for 30 seconds until fragrant.
6. Add ground beef to the skillet. Cook for 5–7 minutes, breaking it up with a spoon, until browned and no longer pink.
7. Stir in kidney beans, diced tomatoes, chili powder, cumin, and salt. Bring to a simmer and cook for 5 minutes, stirring occasionally. Tip: For a thicker filling, let it simmer uncovered to reduce excess liquid.
8. Spoon the chili mixture evenly into the zucchini boats, pressing it down gently.
9. Top each boat with shredded cheddar cheese.
10. Bake in the preheated oven for 20–25 minutes, until zucchini is tender when pierced with a fork and cheese is melted and bubbly. Tip: If the cheese browns too quickly, cover loosely with foil during the last 5 minutes of baking.
11. Remove from oven and let cool for 5 minutes. Sprinkle with chopped cilantro before serving.
Baked until tender, the zucchini softens into a mild, slightly sweet vessel that contrasts with the spicy, meaty chili filling. The melted cheese adds a creamy richness, while fresh cilantro brightens each bite. For a fun twist, serve these boats with a dollop of sour cream or avocado slices, or crumble tortilla chips over the top for added crunch.
Chili and Rice Stuffed Peppers
Kick off a cozy weeknight with these hearty stuffed peppers, combining leftover chili and rice for a satisfying one-dish meal. They’re simple to assemble and bake up tender with a savory filling. Perfect for using up pantry staples or last night’s dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 4 large bell peppers
– 2 cups cooked chili
– 1 cup cooked rice
– 1 cup shredded cheddar cheese
– 1 tbsp olive oil
– 1/2 tsp salt
Instructions
1. Preheat oven to 375°F.
2. Slice bell peppers in half lengthwise and remove seeds and membranes.
3. Brush pepper halves with 1 tbsp olive oil and sprinkle with 1/2 tsp salt.
4. Place peppers cut-side up on a baking sheet lined with parchment paper.
5. In a bowl, mix 2 cups cooked chili and 1 cup cooked rice until combined evenly.
6. Spoon the chili-rice mixture into each pepper half, packing it gently.
7. Top each stuffed pepper with 1 cup shredded cheddar cheese, divided evenly.
8. Bake at 375°F for 25–30 minutes until peppers are tender and cheese is bubbly and golden brown.
9. Remove from oven and let rest for 5 minutes before serving.
Great for a quick dinner, these peppers offer a soft, yielding texture with a rich, spicy filling. The melted cheese adds a creamy contrast, making each bite comforting. Try serving them with a dollop of sour cream or a side salad for extra freshness.
Chili-Stuffed Crescent Rolls
Zesty and satisfying, these chili-stuffed crescent rolls transform leftover chili into a quick, crowd-pleasing appetizer. They bake up golden and flaky, with a hearty, spicy filling that’s perfect for game day or a cozy snack.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 (8-ounce) can refrigerated crescent roll dough
– 1 cup leftover chili, cooled and drained of excess liquid
– 1 cup shredded cheddar cheese
– 1 tablespoon melted butter
– 1 teaspoon chili powder
Instructions
1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. Unroll crescent dough and separate into 8 triangles.
3. Spoon 2 tablespoons chili onto the wide end of each triangle, leaving a 1/4-inch border.
4. Sprinkle 2 tablespoons cheddar cheese over chili on each triangle.
5. Roll each triangle from the wide end to the point, tucking in sides to seal filling.
6. Place rolls seam-side down on baking sheet, spacing 2 inches apart.
7. Brush tops with melted butter using a pastry brush.
8. Sprinkle chili powder evenly over buttered rolls.
9. Bake at 375°F for 12-15 minutes until golden brown and dough is fully cooked.
10. Let cool on baking sheet for 5 minutes before serving.
Melted cheese binds the spicy chili within flaky, buttery layers. Serve warm with sour cream for dipping, or crumble extra cheese on top for added richness.
Summary
Overall, this roundup proves leftover chili is a versatile treasure trove! We hope these 18 creative ideas inspire you to whip up something delicious. Give a recipe a try, leave a comment with your favorite, and don’t forget to share the love by pinning this article on Pinterest. Happy cooking!
