Recipe of the Week: Leftover Chili, by L.H.

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Let’s face it, one cannot make a small batch of chili. There are always leftovers. Here are some ideas for recycling your favorite chili recipe into a whole new meal that your family will enjoy.

Chili Waffles– Prepare your favorite cornbread mix or recipe, adding 1 tbs. cooking oil to the mixture. Pour onto waffle iron and cook till crispy and done. Serve waffles topped with hot chili and shredded cheese.

Chili Cornbread Casserole – Heat chili to boiling, then carefully transfer to casserole dish. Top with your favorite cornbread mix or recipe, spreading all over to cover. Bake according to cornbread directions.

Cincinnati Chili – Serve heated chili atop cooked spaghetti, and sprinkle with shredded cheese and chopped onions if desired.

Chili Size – Prepare one hamburger patty and one slice toasted Texas toast per serving. On each plate place a patty atop a toast and smother with chili.

Chili with Cornbread Dumplings – Mix one box (8.5 oz.) Jiffy brand Corn Muffin Mix with 1 egg and ¼ c. water. Drop heaping tablespoons of batter into boiling chili. Cover, reduce heat, and simmer 10-15 minutes.

Chili Dog Burritos – Wrap hot dogs (along with some shredded cheese, hot peppers etc., optional) in taco-sized (small) flour tortillas. Place in greased casserole dish and smother with chili. Top with shredded cheese. Bake at 350 degrees for 30 minutes, or till hot and bubbly.

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