Recycle Chili con Carne leftovers

Thinking about the next day's meal when cooking a meal saves money and time.

Yesterday I cooked colorful chili con carne - a very big pan full. Several already set recipes for this you can read on FM, my tip is the remaining use the day after.

I have already thought of the next meal. And today I have prepared a simple pasta dough, rolled out large cookies, filled and folded. And then I baked these dumplings in oil and served them with tomatoes and olives.


For this remainder use you need:

250 g wheat flour, 2 tablespoons oil, 1 teaspoon salt, a little cold water, enough to knead an elastic dough (about 2 tablespoons)

100 g of rice, weighed before cooking, oil for baking and of course the remains of chilli con carne.


And so it goes:

I go out of 4 people and cook 100 g rice in water.

For the dumplings, I kneaded 250 g of wheat flour with 2 tablespoons of oil and enough water (little) to form an elastic dough. Knead a few minutes (3-4), make dumplings as big as a tennis ball.


On a board with the back of your hand press round cookies, there must be no exact circles.

Now on each cookie first 1 tablespoon of cooked rice. First, it tastes good and second, it has the purpose of absorbing moisture. Then come 1 - 2 tablespoons from yesterday's Chili con Carne.

As visible in the photo fold up (I mean the dumpling!) And heat oil in a pan.

The bags are now fried on both sides until golden brown and crispy. Goes fast! Take care that they do not get too dark. Drain on paper and serve with tomatoes and olives.


Another idea: If you do not have chilli con carne, fry 200 g ground beef with a chopped onion, 1 tomato, Knofi and chilli powder, salt and pepper in a pan. Even with that you can fill quickly. While not as delicious as the actual chilli, it's quick and tastes good.

RV Cooking: Great "Store Bought" Chili. | May 2020