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Hearty, spicy beef chili goes the dis­tance on game day and be­yond. Use our next-day ideas and spoon it over po­lenta, stuff it into bell pep­pers, or layer it into skil­let-baked na­chos, and make your crowd go wild.

Martha Stewart Living - - Everyday Food - TEXT BY CLAIRE SULLIVAN RECIPES BY RI­LEY WOF­FORD

Skil­let Chili Na­chos

Pre­heat oven to 425°, with a rack in up­per third. Spread 5 cups tor­tilla chips in a 12-inch heavy­bot­tomed skil­let (prefer­ably cast iron). Top with 1 cup Easy Beef Chili, then half of a 15-ounce can of drained and rinsed black beans, then 1 cup shred­ded ched­dar cheese. Layer with 5 more cups chips, 1 cup chili, re­main­ing beans, and 1 cup cheese. Bake un­til cheese is melted and bub­bly, 5 to 7 min­utes. Top with thinly sliced radishes, jalapeños, and cilantro leaves; serve with sour cream, salsa, and sliced av­o­cado.

AC­TIVE TIME: 10 MIN. | TO­TAL TIME: 20 MIN. SERVES: 4

Chili With Po­lenta and Veg­eta­bles

In a pot, bring 2 ½ cups whole milk and 2 ½ cups wa­ter to a sim­mer; sea­son lightly with salt. Whisk­ing con­stantly, add ⅔ cup quick-cook­ing po­lenta in a thin st ream. Re­duce heat to low; cook, whisk­ing oc­ca­sion­ally, un­til po­lenta is ten­der and creamy, about 5 min­utes. Re­move from heat; stir in 4 tablespoons un­salted butter. Sea­son with salt and pep­per; cover to keep warm. In a large skil­let over medium-high, heat ⅓ cup ex­tra-vir­gin olive oil and 1 smashed gar­lic clove un­til fra­grant, 1 to 2 min­utes. Re­move and dis­card gar­lic; add 1 pound crem­ini mush­rooms, quar­tered or halved, and cook, st ir­ring, un­til browned, 10 to 12 min­utes. Add 10 cups chopped fresh spinach (from 2 bunches, tough stems re­moved); sea­son with salt and pep­per and cook un­til just wilted, 1 to 2 min­utes. Add 1 ta­ble­spoon sherry vine­gar; cook 30 sec­onds. Sea­son with salt and pep­per. Re­heat 2 cups Easy Beef Chili. Serve with spinach mix­ture over po­lenta.

AC­TIVE TIME: 25 MIN. | TO­TAL TIME: 40 MIN. SERVES: 4

Chili-Stuffed Pep­pers

Pre­heat oven to 400°. Place 4 medium bell pep­pers di­rect ly over a gas flame (or un­der the broiler); cook, turn­ing oc­ca­sion­ally, un­til charred, about 8 min­utes. Trans­fer to a bowl, cover with plast ic wrap, and let steam about 15 min­utes. Rub off charred skins. Cut ½ inch off top of each pep­per; re­move ribs and seeds. In a bowl, st ir to­gether 2 cups Easy Beef Chili, 1 ½ cups cooked white rice, and 1 large egg, lightly beaten. In a sep­a­rate bowl, st ir to­gether 1 cup tomato sauce (from an 8-ounce can), ½ cup low-sodium chicken broth, and 1 ta­blesp oon hari ssa paste; pour into an 8-inch bak­ing dish. Nest le pep­pers in dish; di­vide chili mix­ture among cav­i­ties. Driz­zle with ex­tra-vir­gin olive oil. Cover with parch­ment-lined foil; bake un­til sauce bub­bles, 40 to 45 min­utes. Toss 1 cup loosely packed flat-leaf pars­ley leaves with 1 tea­spoon each oil and fresh lemon juice. Sprin­kle some leaves on pep­pers; serve the rest as a salad.

AC­TIVE TIME: 30 MIN. | TO­TAL TIME: 1 HR. 20 MIN. SERVES: 4

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