10 Leftover Chili Recipes You Need to Try this Fall! - Shelf Cooking (2024)

FAQs

What can you do with left over chili? ›

Unless I'm stuffing it into sweet potatoes or using it as a love nest for eggs, the last bits of a pot of chili often make their way onto tortilla chips. Baked with cheese and topped with fresh salsa, canned beans, and avocado, nachos for dinner is often my kids' vote when it comes to using up the leftover chili.

The meat releases collagen and gelatinizes into a thicker, more luxurious texture. Same deal with vegetarian chili; the starches in beans break down, adding richness and viscosity. Plus, during that overnighter, the flavors soak into each other for a chili that's greater than the sum of its parts.

Cocoa powder, bacon, cinnamon, ground coffee and tomato paste will all add a rich sweet & salty flavors that are sure to surprise and delight. Warming spice blends, like Garam Masala, Ras el Hanout or Baharat are another simple and delicious way to add layered flavors to this simple one-pot meal.

If you reheat food that was forgotten on the counter overnight or was left out all day, will it be safe to eat? TWO HOURS is the MAXIMUM time perishable foods should be at room temperature (ONE HOUR at temperatures 90 degrees F and higher). This INCLUDES the time they're on the table during your meal.

Another question you may be thinking about is, "Can you freeze chili for a long time?" Yes, you can. In fact, you can store chili in a freezer for 4-6 months. After that, its taste and quality begin to diminish.

If you want more of a smoky flavor, add cumin, Spanish paprika, ancho chili powder, or a combination. If you are looking for more heat, add cayenne, crushed red pepper, or Hungarian paprika. If it's too spicy add a little brown sugar and some sweet paprika.

For an extra tangy, rich bite, incorporate a dollop (or five) into your batch. This is already common practice in many white chili recipes (which, ironically, are often made with green chiles), but a dollop of stirred-in sour cream can benefit red chili, as well.

If food has been hygienically prepared, cooled quickly after cooking (or reheating) and stored cold, reheating more than once should not increase the risk of illness. However, prolonged storage and repeated reheating will affect the taste, texture, and sometimes the nutritional quality of foods.

Peppers: For many people, chili isn't chili without some heat. To add some, experiment with dried ancho peppers or chipotle peppers (often sold in adobo). If you'd like to add flavor without much heat, anaheim peppers are wonderful.

What secret ingredient will deepen the flavor of your chili? ›

Stir some puréed pumpkin into your chili just after sautéing your aromatics (onions, garlic, etc...) and before adding any liquid. This will deepen and sweeten its flavor, making it a great balance for all the chile peppers and heat.

And to serve

In Mexico, they make a green rice, using a long-grain variety flavoured with salsa verde. Paul also suggests trying an ancient grain such as quinoa or faro, as well as corn tortillas and condiments such as guacamole, salsas and sour cream. “Chilli con carne is very communal,” he says.

Baked potatoes and chili is a classic combination that everyone loves. Chili also pairs well with baked sweet potatoes, roasted potatoes, potato wedges, fries, and more. Here's how to make an absolutely perfect baked potato every time, from choosing the right type of potato to how long to bake it for.

For instance, if your chili is beefy and heavy on red peppers, a full-bodied red wine like Cabernet Sauvignon or Merlot would be the best choice, but if your chili includes lighter ingredients like chicken and white beans, look for a white wine with bright acidity like Pinot Gris or Chardonnay.

Any type of chili can stay safe to eat in the fridge for up to 4 days. As long as it was stored correctly in an airtight container, it's safe to freeze anytime within that time frame. Before freezing, it's a good idea to check if the chili looks or smells off.

Some of the best choices for what to serve with chilli con carne instead of rice include sweet potato wedges, couscous, cauliflower and broccoli rice, tortilla wraps, fries, cornbread, mashed potatoes, roast potatoes, pitta breads, and quinoa.

Generally, homemade chili (chili con carne) will stay good in the refrigerator for about 4-5 days when stored in an airtight container. However, it's important to remember that the length does chili last in the fridge, the higher the risk of spoilage and foodborne illness.