There are so many great conversations on the Hotline -- it's hard to choose a favorite. But we'll be doing it, once a week, to spread the wealth of our community's knowledge -- and to keep the conversation going.
Today: Baby, it's cold outside. You decided to make a big batch of chili, and then to make maybe just half a pot more -- now you have extra chili.
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It's January, which means that we're either talking about the weather (we're freezing), resolutions (did you make any?), or soup (lotsandlotsofsoup). Today it's the soup. And chili is the hearty, soul-warming, extremely versatile type of soup meant to get you through cold winter nights.
Which is probably what Tasha was thinking this week when she made a big batch of chili and ended up with leftovers. Freezing some for later is always a good option, but she wondered what other dishes she could make with it, and turned to the Hotline for help. As always, the community came through with soup-er suggestions:
C G, scruz, and Patricia Mack all recommend using leftover chili for tamale pie. You'll probably want to add cheddar cheese -- either mixed into a cornbread dough for the topping as C G does, or sprinkled on as a layer between the chili and a cornmeal crust as Patricia Mack prefers. Davidpdx suggests topping the chili with mashed potatoes instead, à la shepherd's pie.