Today, when I shared my 4 Bean Chipotle Chili at $5 Dinners, I explained how it is hard to make it the right temperature for everyone in my family. My husband likes it hot, my daughter mild, and the boys and I like varying degrees of medium chili. So I try to tailor chili to who is home.
The last time my daughter was out I made the chili quite hot for my husband, but then he had to travel and wasn’t around to eat the leftovers. I thought about freezing it for his lunches next week, but as I surveyed the leftovers in my fridge I decided to make a Chili Pasta Bake.
To bring down the heat of the chili, I added approximately 1 cup of leftover baked beans and a cup of leftover spaghetti sauce to 4 cups of Chipotle Chili. I used leftover penne noodles and cut up some leftover lasagna noodles.
The combination of sweet and spicy was a hit with everyone!