The Shepherd’s Pie Treatment:
Transfer chili to a baking dish. Steam, boil, or bake 4 to 5 large sweet potatoes (depending on the size of your dish) until tender. Mash the potatoes and add about a cup of shredded cheddar. Spread potato mixture on top of chili and bake in a 425°F oven until heated through and starting to brown on top, 15 to 20 minutes.
The Enchilada Angle:
Spoon a thin layer of chili in the bottom of a baking dish. Fill soft flour tortillas with a tablespoon of shredded cheddar or Monterey Jack and a couple spoonfuls of chili. Roll up and place seam-side down in the baking dish. Top with a little more chili and cheese. Bake in a 425°F oven until cheese is melted and enchiladas are heated through, 10 to 15 minutes.
The Sloppy Joe Approach:
Bake a batch of buttermilk biscuits. Split, spread with butter, then top with warm chili.
The Hot Pocket Path:
Cut a sheet of puff pastry into 4 squares. Place a few spoonfuls of chili on one side of each rectangle. Brush edges with beaten egg and fold pastry over chili, crimping with a fork to seal. Brush tops with egg and season with salt and pepper. Bake in a 400°F oven on a parchment lined baking sheet until puffed and golden, 18 to 20 minutes.
The Pan Pizza Plan:
Press 1 pound prepared pizza dough into a lightly oiled rimmed baking sheet. Drizzle with a little more oil and top with a thin layer of chili. Top with 12 ounces sliced mozzarella. Bake in a 450°F oven until under side of crust is golden and cheese is melted, 12 to 15 minutes. Scatter with fresh basil leaves.
The Nacho Road:
Arrange a single layer of tortilla chips on a foil-lined baking sheet. Top with shredded cheddar and Monterey Jack then a layer of chili. Repeat with chips, cheese, and chili. Bake in a 425°F oven until cheese is melted (be sure to check the center), 8 to 10 minutes. Hit ’em with your favorite toppings.
Need mo’ inspo? It might just be a matter of switching up your toppings. Sour cream and shredded cheddar are great go-tos, but what about using a different cheese? Crumbled cotija or queso fresco are salty and satisfying; avocado (or a little leftover guac) is certainly welcome. My personal favorite? Sliced fresh and pickled jalapeños and a smattering of chips, preferably Fritos.
Whether you spoon it over broiled hot dogs or tuck it inside a baked potato, extra chili is a blessing. You should probably double down and make one of these recipes now. Or throw one of these in the slow cooker. We’d hate for you to run out of leftovers.
