This time of year my husband and I eat a lot of chili.
I've tried and created dozens of chili recipes over the years. Some traditional with chunks of beef simmered in a spice mixture made from hand-ground dried chile peppers, and others far from authentic, chock-full of beans and vegetables and no meat in sight. But our favorite recipe is an adaptation of the one on the back of the Williams Chili Seasoning package. It is quick, easy and tastes exactly the way we like chili to taste (aka the way our mothers made it).
Our adaptation makes enough chili to feed the two of us for several meals. And while our favorite way to eat leftover chili is atop cornbread waffles (prepare your favorite cornbread batter using an extra tablespoon or two of milk; cook batter on a waffle iron), occasionally we'll use the leftovers for something different.
Like these chili nachos and chili hand pies.
Chili Nachos
1/2 (11-ounce) bag tortilla chips
1 1/2 cups leftover chili with beans
4 to 5 ounces shredded sharp cheddar cheese
2 red or green hot chile peppers such as jalapeno or Fresno, thinly sliced
1/4 cup finely diced red onion
Cilantro leaves, sour cream, diced avocado, sliced black olives, optional
Heat oven to 375 degrees.
Line a rimmed baking sheet with a nonstick baking mat or parchment paper. Arrange chips in a single layer over the parchment. Top chips with chili, cheese, peppers and onion. Bake 7 to 10 minutes or until cheese is melted and bubbly. Top with cilantro and/or sour cream and other desired garnishes.
Makes 2 to 4 servings.
Chili Hand Pies
1 unbaked refrigerated or homemade pie crust for a 9-inch pie (see note)
Flour, for dusting
1/2 cup leftover chili, chilled
Heat oven to 375 degrees. Line a baking sheet with a nonstick baking mat or parchment paper.
If using refrigerated pie crust, unroll crust on a lightly floured surface. If using homemade pie crust, roll crust to 1/4-inch thick on a lightly floured surface.
Using a 3- to 4-inch cookie or biscuit cutter, cut dough into circles. Gather any scraps and gently press them together and cut again. I was able to cut 14 circles using a 3-inch cutter.
Spoon a dollop of chili, slightly off center, in each round of dough. Fold dough in half to create a half-moon shape. Pinch and crimp edges to seal. Using a wooden pick, pierce the top in a few places to vent. Arrange on the prepared baking sheet.
Bake until light golden brown, about 20 minutes. Cool slightly before serving.
Makes 12 to 14 (3-inch) hand pies.
Note: A cheddar pastry crust would be particularly good. To your favorite pie crust recipe, after cutting the flour and butter/shortening/lard together, cut in about 1/3 cup grated cheddar cheese, then add the water or other liquid and proceed with recipe.
Food on 12/31/2014