Adding fried rice to the list. Holds up so well and easy to refresh, I always make extra.
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Today I made 6 quarts of beef and pork chili with black beans:
Chili Mac
Chili Dogs
Frito Pie
Do you have any favorite dishes which call for chili as part of the recipe? I’m all ears…
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We just had chili mac for supper! It’s a great way to stretch chili - shredded cheddar on top. That’s the only other way we eat it . When we serve it straight up we top our bowls with shredded cheddar, sour cream, scallions, sometimes diced avocado and have taco chips for scooping (DH makes a pretty thick chili). If I make it, mine is soupier so we don’t add any condiments and we’re more likely to have cornbread with it, or crushed saltines!
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Chili size.
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Cool. I’d always wondered where the name “Chili Size” came from.
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That’s my buddy Ed! Longtime roadfooder.
he moved to Boise to be with his kids and now is a fellow Oregonian along with us! He’s in Tigard these days.
I see him whenever he shoots down I 5 which isn’t lately, since pre pandemic.
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I’m making beef stew with short ribs today - it’ll be re-eaten, not repurposed. Things I freeze portions of : chili and its first cousin, meat sauce. If I make a turkey or a brisket, I will vacuum freeze packets of slices (I freeze the packets opened first, then vacuum seal, to deal with the liquid/gravy). Otherwise almost everything I cook is two meals with. I like eating dinner for breakfast, so all is good! So is fried rice as a receptacle for meaty leftovers.
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I went back and read his “about”, what an interesting life he’s had.
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I made tamale pie recently and that’s a favorite way for me to use chili.
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I cooked up a pound of dry yellow eye beans today. Some of it will get used tonight for the NYT lemony shrimp and bean stew. Some of it will be used for a cod dish later this week. Some of it will be lunches with rice.
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Have you been to (rip) Gaffy’s (the diner in that LA Beat article)?
The food was bountiful, but as bountiful as the food was it was equally inedible.
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No, I don’t think I have ever been to San Pedro. Mr. BR used to fish from there when he was a kid, so he might have taken me on a tour but I don’t remember. Oh wait, is there, or was there, a elevated road that takes you out over the water to a plot of land with a tiki type restaurant?
I love this idea! Thought of this idea when I shared this here.
I will be looking for inspiration for me to eat this taco filling, which husband can eat several times a week, but which I stopped wanting to eat 100 cooks ago . Literally 
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Today I’m repurposing leftover beef pot roast and leftover mushroom and wild rice soup into beef stew with barley, wild rice, and mushrooms. When I told my DH my plan he said, “You’re a real lunch lady.”
I’m choosing to take that as a compliment 
.
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It’s not uncommon for me to make something when my wife is away and eat it over a few days. Doesn’t bother me to eat the same thing over a few days until it’s gone
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Me either.
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Made a big batch of vegetable soup the other day. Looks like we have again tonight. And as the temperature has dropped into the mid to upper 50s ( don’t laugh) a bowl of hot soup sounds just right
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My batch cooking last week included a big pan of refried beans.
Hello, Tex Mex:
Quesadilla
Burrito
Taco
Etc.
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That’s why spareribs come in racks. Easily two days’ worth of dinners when Mrs. ricepad is away.
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