Shoot Out Chili Recipes

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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

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.

EASY STOUT BEER CHILI RECIPE BY TASTY



Easy Stout Beer Chili Recipe by Tasty image

Here's what you need: olive oil, ground beef, pepper, salt, large onion, kidney bean, crushed tomato, cumin, paprika, red pepper flakes, chili powder, water, stout beer, shredded cheddar cheese, sour cream, fresh chive

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 16

olive oil, drizzle
1 lb ground beef
2 teaspoons pepper
2 teaspoons salt
1 large onion, chopped
30 oz kidney bean, 1 can
28 oz crushed tomato
2 tablespoons cumin
1 tablespoon paprika
1 tablespoon red pepper flakes
8 tablespoons chili powder
¼ cup water
14.9 fl oz stout beer
shredded cheddar cheese
sour cream
fresh chive, chopped

Steps:

  • In a large heavy bottomed pot, brown the beef in a little bit of olive oil. Season with the salt and pepper.
  • Once browned, remove the beef and set aside.
  • In the same pot, add the chopped onions. Cook until slightly softened. Add the browned beef back to the pan. Mix to incorporate.
  • Add the kidney beans, crushed tomato, cumin, paprika, red pepper flakes, chili powder, water and stout beer. Give it stir. Bring to a boil. Cover and let it simmer for an hour.
  • Serve with shredded cheddar, sour cream and chives.
  • Nutrition Calories: 4377 Fat: 226 grams Carbs: 306 grams Fiber: 79 grams Sugars: 55 grams Protein: 254 grams
  • Enjoy!

Nutrition Facts : Calories 821 calories, Carbohydrate 78 grams, Fat 30 grams, Fiber 22 grams, Protein 55 grams, Sugar 13 grams

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