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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I'm notorious for making huge pots of chili that our family can never finish so this recipe came out of all the left-over chili in our fridge. I think it makes an old dish taste new again, with very little effort. If you don't have any chili, then why not whip a small amount up? Serve this dish with crusty bread or a nice salad. Ingredients:
4 -5 medium potatoes |
3 -4 cups your favourite chili |
1 cup cheddar cheese, grated |
2 tablespoons butter |
1 onion, sliced |
pepper |
Directions:
1. Preheat oven to 350 degrees.
2. Cut the unpeeled potatoes in half and parboil for about 10 minutes.
3. Let potatoes cool slightly and then slice thinly, like you would for scalloped potatoes.
4. Line a casserole dish with tinfoil and put potatoes in the bottom, mixing in dabs of butter and onion.
5. Bake in oven for 10-15 minutes, until potatoes start to brown.
6. Take out of oven and pour chili on top, return to oven for 5-10 minutes or until warm.
7. Sprinkle cheese over top and bake until bubbling.
8. Serve immediately.
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