Incredibly Delicious Spicy Chili Empanadas

These Spicy Chili Empanadas are not only delicious but super easy to make. The perfect way to reuse your chili leftovers. Enjoy as appetizers or entrees

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Incredibly Delicious Spicy Chili Empanadas

Remember that yesterday I made a quick instant pot sweet potato chili? Well, today I made a full beef one with all the bells and whistles. The leftovers were re-used to fill up yummy empanadas.

As a Venezuelan, I grew up eating empanadas. We had them for breakfast, appetizers, and dinner. The filling would always vary, depending on the time of day and season.

So with this recipe, I wanted to marry both of my cultures by filling my empanadas with a very American recipe. The results were more delicious than I imagined because I also added some shredded cheese to the chili.

Since these  Chili Empanadas are spicy, I served with with guacamole. You can also use sour cream, BBQ sauce, or simply omit the dip. This recipe is very customizable.

As for the dough, you can use refrigerated pizza dough, frozen dough, or refrigerated biscuit dough. Choose the one you like best since all of them can be found at your local Walmart.

The shape was made using a dumpling press but you can cut out circles, fill, and use a fork to seal the edges. Below are a few in-process pictures.

Craft your best bowl or… Empanada 😉

I hope you can try this delicious Delicious Spicy Chili Empanadas at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.

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Spicy Chili Empanadas

These Spicy Chili Empanadas are not only delicious but super easy to make. The perfect way to reuse your chili leftovers. Enjoy as appetizers or entrees

Prep Time20 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Appetizer, Main Course

Cuisine: American, Venezuelan

Servings: 8

Calories: 571kcal

Ingredients

For Chili

• 1 lb Lean Ground Beef
• 1 can Diced Tomatoes drained
• 1 can Chili Beans (I used Pinto Beans) do not drain
• 1 can Ro*tel Original (10 oz) drained
• 2 tablespoons Chili Powder
• 1 tablespoons Cumin
• 1/2 teaspoon Cayenne Pepper add more if you'd like
• 1 Onion Chopped
• Salt and pepper to taste
• 1/2 cup Water
• 2 teaspoons olive oil

For Empanadas

• 3 cans Refrigerated Pizza Dough *
• 1 cup Shredded Cheese
• 1 Egg lightly beaten

US Customary - Metric

Instructions

For chili (using the pressure cooker)

• Add olive oil to the pressure cooker and press the saute button
• Add the onion and cook until softened. About 3-4 minutes. Add the beef and brown while breaking the meat apart with a wooden spoon. Season will salt and pepper 
• When browned add the spices and mix well. Add the water, beans and canned tomatoes
• Place the lid on the pressure cooker and cook on MANUAL HIGH for 15 minutes
  
• When the machine beeps, let out the steam. (QUICK RELEASE)
  
• Open the lid and check for seasoning
  
• Let the chili cool before assembling empanadas

For empanadas

• Preheat oven to 400 degrees F
• Open can of dough a unroll on the counter. Using a rolling pin, roll the dough until to 1/4" thick
• Cut out circles using a glass or a cookie cutter
• Place the circles on a greased cookie sheet. Mound some chili and shredded cheese in the middle of the circle. Do not overfill them
• Fold the circles into a semi-circle shape and use a fork to crimp the edges making sure they are completely closed
• Brush the tops of the empanadas with the beaten egg and bake for 10-15 minutes or until browned on top
  
• Enjoy!

Notes

*You may also use refrigerated biscuit dough or thawed frozen empanada dough

Nutrition

Calories: 571kcal | Carbohydrates: 84g | Protein: 30g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 66mg | Sodium: 1687mg | Potassium: 622mg | Fiber: 5g | Sugar: 14g | Vitamin A: 845IU | Vitamin C: 6.7mg | Calcium: 128mg | Iron: 7.8mg