Chili is such a versatile dish, with such a variety of ways to “dress” it and eat it, that it makes me feel downright poetic:
Chilie Con Carne: How Can I Eat Thee?
Chili makes leftovers be so much more!
Do you think Elizabeth Barrett Browning will ever find it in her heart to forgive me?
Not only does chili freeze well, meaning you can easily make up a big ol’ pot of it and then freeze up portions for tasty meals later, it is also so versatile that you can eat the leftovers for the next several days and not feel as though you’re having the “same” meal again and again.
Just a few examples — each of which, of course, you “dress” as you like with your favorite accompaniments (e.g., sour cream, grated cheese, cheese sauce, diced onion, jalapeño, black olives, green chilies — whatever makes you happy!):
- Chili over fries = chili fries
- Chili over tortilla chips = nachos
- Chili as a filling in and over rolled flour tortillas = “chili-ritos” (as opposed to burritos)
- Chili over rice
- Chili over macaroni
- Chili on spaghetti
- Chili on a baked potato
- Chili on hot dog = chili dog (of course!)
- Chili on tater tots = chili tots 😉
- Chili as a soup/stew with crackers (oyster or saltine)
- Chili as a soup/stew with tortilla chips
- Chili on fry bread = Navajo (or Indian, as in “Native American”) taco (yes, they’re usually made with pinto beans, but chili works, too!)
- Chili layered with pasta and/or chips = a variety of casseroles
- Chili over a bit of Neufchâtel cream cheese along with chips = tasty dip
- Chili over enchiladas in place of enchilada sauce
Well, you get the idea…the versatility of chili is virtually limitless…and every single one of them smell (and taste) yummy!