Think of it as a pre-emptive attack on chili overload. After your first meal, take a few reusable food containers and portion out individual servings of chili to eat at a later date. One way to do this: Spoon the remaining chili into a muffin tin and freeze it, then store individual servings in Ziploc bags (this post by Crystal Cattle provides easy-to-use instructions). These leftover chili peppers make the perfect take-to-work lunch or emergency backup dinner when you just don’t know what to cook!

Leftover chili peppers are the perfect excuse to prepare Reese Witherspoon’s Cornbread Chili Pie-a recipe that involves baking a layer of cornbread on a tasty mixture of meat and beans. With leftover chili at your disposal, you can easily skip several steps. Simply place your chilli in a baking dish or casserole dish. Prepare the cornbread batter, pour it over the chili and bake for 35-40 minutes until golden brown on top. Eat and enjoy.

As far as dinners go, this one is super easy. Make your favorite macaroni and cheese recipe, reheat your leftover chili and stir. Eat as is or finish the dish with your favorite chili and/or mac and cheese toppings (think: bacon bits, chopped green onions, diced avocado and shredded cheese).

When it comes to Stuffed peppers, the most time-consuming step is filling. Streamline the process with leftover chili peppers. follow this Peppers stuffed with cheese and chili recipe or simply scoop out your peppers, fill with chili, top with your favorite cheese (we love Monterey Jack) and bake for 20 minutes. Optional: garnish with sour cream, onions and/or your favorite dish salsa.

Whoever said “everything tastes better in a tortilla” is 100% absolutely right. Chili tends to thicken when left in the fridge overnight. To take advantage of. Add some remaining rice and cheese for the perfect burrito filling. Eat them right away or freeze a few burritos for when the mood strikes. Alternatively, make a batch of these chili enchiladas.

This recipe combines two of our favorite things: freshly baked cornbread and waffles—with a savory chilli and a hint of spice. do this Cornbread and Jalapeño Waffle Recipe from 12 tomatoes and top with leftover chilies and your favorite toppings. (Note: these cornbread waffles would also work well as a base for a classic twist. buttermilk fried chicken and waffles. No, you are beautiful the drooler.)

picadillo— the quintessential Cuban dish of ground beef and beans — is made easy with a leftover chili base. Follow the seasoning in this recipe for picadillo-style chili or simply heat up your chili with raisins and chopped green olives. Serve over rice or use as a garnish for these beef empanadas. Which brings us to our next suggestion…

Leftover chilies make the perfect garnish for empanadas. Try that Chili con carne empanadas recipe which involves a buttery batter paired with a chili filling and a hint of chipotle seasoning. Eat them as a meal or serve them at a party – either way, you’ll probably come back for seconds (and maybe even thirds).

Kill two birds with one stone (the leftover chili peppers and that box of lasagna noodles lying around on the back shelf of the pantry forever) with Tex Mex Lasagna. follow this chili cheese lasagna recipe or easily the wing: Take your favorite lasagna recipe and replace the usual toppings with chili and Tex Mex-inspired toppings (think: melted cheddar and/or Monterey Jack, pickled jalapenos, scallions, salsa, and guacamole).

The beauty of Shakshuka—a vegetarian dish with hot spices, usually consisting of tomatoes in sauce, peppers, onions and eggs cracked straight into the mix is ​​its simplicity. You don’t need a lot of ingredients to make it great. Similar to a frittata, it’s also a convenient way to use up leftovers, including chili. Sub in your leftovers with this easy Ground Turkey Shakshuka Recipe and enjoy.

Perhaps the easiest option of all: Top tortilla chips with leftover chili peppers and your choice of chili nacho toppings. Get our Chili Cheese Nachos Recipe.