Adopted Chili Recipes

16 WAYS TO USE LEFTOVER CHILI

16 Ways to Use Leftover Chili image

Provided by insanelygood

Number Of Ingredients 16

Ingredients

Leftover Chili Cheese Dogs
Breakfast Bowls
Chili Loaded Baked Potato
Chili Mac and Cheese
Chili Potato Nachos
Chili Cheese Lasagna
Chili Spaghetti
Cheesy Chili Stuffed Peppers
Chili Cheese Fries
Leftover Chili Cheese Dip
Chips And Cheese Chili Casserole
Chili Empanadas
Chili Joes
Leftover Chili Burrito
Cornbread
Taco Salad

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a delicious recipe in 30 minutes or less!

Nutrition Facts :

10 LEFTOVER CHILI RECIPES - CHILI CHEESE STUFFED SPAGHETTI SQUASH

10 Leftover Chili Recipes - Chili Cheese Stuffed Spaghetti Squash image

What's better than chili for dinner? Leftover chili for dinner! If you're ready to move beyond the bowl, these leftover chili recipes will get you started. From chili fries and chili dogs to chili-stuffed spaghetti squash and chili tacos, you're sure to find a new keeper here!

Provided by Kare for Kitchen Treaty

Time 1h30m

Number Of Ingredients 17

Ingredients

2 small to medium spaghetti squash (2-3 pounds each)
2 tablespoons olive oil (divided)
1 1/2 teaspoons kosher salt (divided + more to taste)
1/8 teaspoon freshly ground pepper + more to taste
1 cup diced onion (about ½ medium onion)
1 cup diced green pepper (about 1 medium pepper)
1/2 teaspoon dried oregano
2 teaspoons minced garlic (about 2 small cloves)
2 tablespoons chili powder
1 tablespoon cumin
1/4 teaspoon cayenne pepper (more or less to taste)
1 28-ounce can crushed tomatoes in tomato puree
1 14.5 ounce can fire-roasted diced tomatoes (plain diced tomatoes work too)
1 15-ounce can kidney beans, drained and rinsed (or about 1 3/4 cups cooked beans)
1 15-ounce can black beans, drained and rinsed (or about 1 3/4 cups cooked beans)
2 cups shredded sharp cheddar cheese (8 ounces)
Optional toppings such as: sour cream (Greek yogurt, chopped avocado, cilantro leaves, fresh tomato, and/or chopped scallions)

Steps:

Preheat oven to 375 degrees Fahrenheit. Line one large or two medium rimmed cookie sheets with parchment paper or foil.
Lop off the top of the spaghetti squash and cut it in half lengthwise. With a spoon, scrape out the seeds. Brush the cut side of each half with 1 tablespoon olive oil. Dust with 1/2 teaspoon salt and 1/8 teaspoon pepper. Place cut-side down on cookie sheet(s) and bake until tender and the squash can easily be pierced with a fork, about 40 minutes. You can also microwave the spaghetti squash if you need dinner on the table faster. Here's how to cook spaghetti squash in the microwave, along with full instructions on prepping and cooking it both ways.
While the spaghetti squash cooks, make the chili. Drizzle 1 tablespoon olive oil into a large saucepan over medium heat. Add the onions, green peppers, and oregano and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic, chili powder, cumin, and cayenne and cook, stirring constantly, for one minute. Add the tomatoes and beans and stir to combine. Cook until it starts to bubble (be careful, it may splatter because it's so thick) then reduce heat to medium-low and cover. Cook, stirring occasionally, for another 10 minutes, until heated through. Set aside.
When spaghetti squash are done cooking, flip them over. Sprinkle 1/4 cup of the cheese in the bottom of each half. Fill to the top with chili and top each with remaining cheese. Return to oven and bake until cheese is melted and bubbly, 20-25 minutes.
Serve with assorted toppings.

TEXAS BEST CHILI (ADOPTED, NOT TRIED YET )

Texas Best Chili (Adopted, Not Tried yet ) image

(I can't vouch for this recipe. It is adopted so take heed.) Best Chili you will ever eat. I got this recipe from someone I knew in Texas. She got it from someone else that won Texas cook-off contest.

Provided by Queen Dragon Mom

Categories One Dish Meal

Time 1h15m

Yield 15 Cups

Number Of Ingredients 17

Ingredients

5 tablespoons olive oil or 5 tablespoons cooking oil, of choice, divided
1 lb ground pork
1 lb ground chicken
1 lb ground turkey
1 teaspoon salt
1 1/2 cups chopped onions
2 tablespoons minced garlic
3 (14 1/2 ounce) cans chicken broth
2 (16 ounce) cans great northern beans, rinsed and drained
1 (16 ounce) can hominy, rinsed and drained
2 (4 1/2 ounce) cans chopped green chilies
3/4 cup seeded chopped poblano chile
2 tablespoons chopped jalapeno peppers
1/4 cup cumin
3 tablespoons fresh lime juice
1/2 teaspoon white pepper
1/2 cup fresh cilantro

Steps:

Heat 3 tbsp oil in a large skillet over medium-high heat.
Add pork, chicken, turkey and salt.
Cook breaking up meat with spoon, until cooked through about 10 minutes.
Heat remaining 2 tbsp oil in Dutch oven over medium-high heat.
Add onions; cook until softened about 5 minutes.
Add garlic; cook for 1 minute.
Add cooked meat, broth, beans, hominy, chilies, cumin, limejuice and pepper.
Bring to a boil; reduce heat and simmer for 40 minutes.
Stir in cilantro.

Nutrition Facts : Calories 324.3, Fat 17.1, SaturatedFat 4.6, Cholesterol 68.7, Sodium 548.5, Carbohydrate 19.9, Fiber 5, Sugar 2.9, Protein 23.6

ADOPTED CHILI

Adopted Chili image

I adopted this chili recipe recently as no one cared to take it in, and I will make a few changes here and there and "presto" it will be a new child! :)

Provided by *OzMan*

Categories Pork

Time 3h30m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

2 1/2 lbs beef brisket, 1-inch cubes
1 beef bouillon cube
1 lb lean pork, ground
12 ounces Budweiser beer
1 large onion, chopped fine
1 1/4 cups water
2 tablespoons Wesson Oil
6 tablespoons chili powder
1/2 teaspoon cayenne
3 garlic cloves, minced
2 1/2 tablespoons cumin, Ground
2 tablespoons green chilies, Diced
1/8 teaspoon dry mustard
8 ounces tomato sauce
1/8 teaspoon brown sugar
salt and pepper
1 pinch oregano
masa harina, to thicken to your preference

Steps:

In a large kettle or Dutch oven, brown the beef, pork and onions in hot Wesson oil.
Add salt and pepper to taste.
Add remaining ingredients.
Stir well.
Cover and simmer 3 to 4 hours, until meat is tender and chili is thick and bubbly.
Stir occasionally.

Nutrition Facts : Calories 783.5, Fat 37, SaturatedFat 10.9, Cholesterol 242.8, Sodium 1047.3, Carbohydrate 18.6, Fiber 6.2, Sugar 5.6, Protein 87.3

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