As I mentioned earlier, my husband makes a really great chili. However, he makes enough chili to feed an army, and since our kids don't eat it, we usually have a lot left over.
Since I'm not a fan of wasting food, we save (and I eat) the leftovers in our house. Luckily, his chili freezes well, so we freeze half of what he makes – and eat the remaining half over the course of the week.
Usually, I'll eat chili over rice for lunch, or make some super tasty nachos over the weekend; both work well, but I was in the mood for something different.
Then I came across these cool Tortilla Cups in the Jan/Feb issue of Martha Stewart's Everyday Food. Not only were these "cups" incredibly easy to make, but they even enticed my kids to eat something out of them. Granted, it wasn't chili, but they did eat theirs filled with rice, beans, corn and avocado.
* Leftovers from Brennan's Slow Cooker Chili
Step 1: Preheat oven to 400°F.
Step 2: Invert ramekins on a rimmed baking sheet and lightly coat them with cooking spray.
Step 4: Bake until golden and crisp, about 12 minutes. Check tortillas about halfway through to make sure they're still centered on the bowls (if they slid off, carefully reposition them). Repeat with more tortillas, if needed. Fill with Brennan's Slow Cooker Chili and enjoy!