Chili of any kind makes for all sorts of delicious second acts. TABLE Magazine contributor Rhonda Schuldt suggests four mouth-watering dishes that make the most of leftovers from her Mom’s Basic Chile.

 1. Loaded Baked Potatoes

Roast large russet potatoes in a 400° oven for 45 minutes, or until easily pierced with a small paring knife.

Cut along the top of the cooked potato. To pop open, gently push from each end (carefully, not to burn yourself).

Top with a scoop of warmed chili and garnish as desired.  I like the same toppings used for the Taco Salad.

2. Taco Salad

Slice iceberg or romaine lettuce into thin slices

Top with diced tomatoes & yellow onion, a scoop of warmed chili and garnish with shredded cheese of your choice, sour cream (optional), and your favorite hot sauce.

P.S Leftover Cuban Black Beans make for a delicious vegetarian taco salad or addition to one with the Chili.

3. Chili Mac

Stir together 1 cup of cooked macaroni with 1 ½ cups of warmed Chili.  

Garnish with shredded cheese if desired.

4. Chili Joes

Put 3/4 cup of chili per serving into a pot.  Add 1 tablespoon of tomato sauce per serving.  Heat and simmer until thickened.

Serve on a bun of your choice as a sandwich or open-faced.

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