Food Geek Friday: Chili Bake

Chili is such a great dish because it lends itself to a lot of creativity with the leftovers. From the original, you can make chili mac, enchiladas or anything else your little heart can think of. Not to mention it's always better the next day.

This recipe was recommended as a use of leftovers from the chili recipe I adapted last week.

Yes, it's another Martha recipe.

Obviously something is wrong with me.

I took some seriously lazy liberties with this one though. Shredded potatoes and cheese. Bake and eat.

Perfect when you really can't be bothered, but don't want take-out either.

Chili Bake

Adapted from Martha Stewart


  • 1 cup leftover chili
  • 1 small potato, shredded (can use fresh or frozen hash browns. I shredded a potato in the food processor and called it a day.)
  • shredded cheddar cheese
  • Coarse salt and ground pepper to taste


  1. Preheat oven to 425. Put chili into an individual baking dish. (10 to 12 ounces each). Set aside.
  2. Place potatoes in a double layer of paper towels; squeeze out as much liquid as possible.
  3. In a bowl, combine potatoes and cheese; season with salt and pepper. Scatter potato mixture over chili. Place baking dish on a rimmed baking sheet. Bake until potatoes are golden brown and chili is bubbling, 20 to 25 minutes. Serve.

What's your favorite use of leftover chili?