Admiteddly this one relies having some chili in the freezer. Pro tip: make chili often, make it in big batches and always have some in the freezer. It’s one of THE perfect freezer foods – it defrosts and reheats easily, it loses nothing flavor wise, and it can be used as a game changer on everything rom burgers to hot dogs.
Or here, if you’re being a little greedy pig like moi, just throw in a bunch of leftovers…
After defrosting some handy homemade chili I went ahead and threw in some leftover grilled chicken and a few slices of Steak-umm for added beefiness. For added calories I served this monster stew over Kroger Tater Bites with a ketchup/mayo/sriracha sauce.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!