armadillos breath chili

3 Chili Ideas for Memorial Day Leftovers

In Recipes by Mark MaskerLeave a Comment

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Every Memorial Day, millions of Americans grill tons of great food as both a celebration and as a remembrance of those who’ve died in US military service. If you’ve planned your grilling session properly, you’ve made too much food for everyone.

armadillos breath chili

Armadillo’s Breath chili team, from Central’s original series on chili.

Some will bust out the foil and take doggie bags that no dog will ever see but you may have leftover grilled and/or smoked yummy just begging to be made into chili. We’ve got an indepth chilifest of articles on our sister site, or you can use these three recipes for something a little different. You don’t even have to wait for leftovers; you could just make one or more of these instead of grilling or along with it.
beef rib chili
Mary Jane’s Short Rib Chili
Print Recipe
Servings
8 people
Cook Time
2 1/2 hours
Servings
8 people
Cook Time
2 1/2 hours
beef rib chili
Mary Jane’s Short Rib Chili
Print Recipe
Servings
8 people
Cook Time
2 1/2 hours
Servings
8 people
Cook Time
2 1/2 hours
Instructions
  1. Trim any excess fat from the short ribs. Heat the oil in a large pot and brown the ribs over high heat.
  2. Add the onion, bell pepper, and the garlic and saute for one minute. Add the beef stock to deglaze the pot and stir well.
  3. Add the remaining ingredients–except the beans and corn–and bring to a boil. Reduce the heat to a simmer. Cover and cook for 2 ½ hours, stirring occasionally.
  4. Just before serving, add the drained corn and the drained beans and heat through. Remove the ribs from the pot, trim the meat off the bones, coarsely chop the meat, return it to the pot, and stir well. Heat everything through and serve. Heat Level: Medium
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chicken chili
Tangy Chicken Chili
Print Recipe
Servings
4 people
Servings
4 people
chicken chili
Tangy Chicken Chili
Print Recipe
Servings
4 people
Servings
4 people
Ingredients
Servings: people
Instructions
  1. Place the chicken in a large, shallow dish. Combine the vinegar, soy sauce, garlic, bay leaves and ground red pepper in a bowl and pour it over the chicken, tossing to coat. Cover and refrigerate for 4 hours, stirring occasionally.
  2. Transfer the chicken to a heavy skillet; add the water and bring to a boil. Reduce the heat and simmer, uncovered, for 10 minutes, stirring occasionally.
  3. Remove the chicken with a slotted spoon and set aside. Bring the liquid to a boil and boil, uncovered until reduced to about ½ cup. Stir in the chili and chicken. Simmer 1 or 2 minutes or until thoroughly heated.
  4. Serve in bowls with the shredded cheese on top. Heat Scale: Mild
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pork tomatillo chili
Pork and Tomatillo Chili
Print Recipe
Servings
4-6 people
Servings
4-6 people
pork tomatillo chili
Pork and Tomatillo Chili
Print Recipe
Servings
4-6 people
Servings
4-6 people
Ingredients
Servings: people
Instructions
  1. Heat some of the oil in a heavy skillet over medium high heat. Brown the pork, remove and put in a large kettle or stockpot.
  2. Add the remaining oil to the skillet and saute the onions until soft. Add the garlic and serrano chile and cook for an additional couple of minutes. Remove and add to the pork.
  3. Pour one of the bottles of beer into the skillet, raise the heat and deglaze the pan scraping up all the bits and pieces. Add the liquid to the pork.
  4. Add the remaining beer, tomatillos, tomatoes, green chiles, oregano, and cumin to the stockpot. Bring the mixture to just below boiling, reduce the heat and simmer for 45 minutes.
  5. Add the pinto beans, adjust the seasonings and simmer for an addition 30 minutes. Heat Scale: Medium Hot
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.