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.

The secret behind my delicious chili? – 3 power players: Hunt’s tomatoes , Ro*tel original and Bush’s chili beans. They give the exact taste and texture needed to create a thick and hearty meal without all the work.

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 definitely cut out circles, fill, and use a fork to seal the edges. Below are a few in process pictures.

Pick up a few cans of Hunt’s, Ro*tel and Bush’s at the grocery section of Walmart. Here’s a sneak peak of the aisles where I found them:

Check out the Chili Pride Site for more creative Chili Recipes such as this one. There’s a few there that I definitely would like to try.

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

Prep Time

20 mins

Cook Time

45 mins

Total Time

1 hr 5 mins

 

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

Course: Appetizer, Main Course

Cuisine: American, Venezuelan

Servings: 8

Calories: 571 kcal

Ingredients

For Chili

• 1 lb Lean Ground Beef
• 1 can Hunt's Diced Tomatoes (14.5 oz) drained
• 1 can Bush's 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

Instructions

For chili (using the pressure cooker)

1. Add olive oil to the pressure cooker and press the saute button

2. 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 

3. When browned add the spices and mix well. Add the water, beans and canned tomatoes

4. Place the lid on the pressure cooker and cook on MANUAL HIGH for 15 minutes
   

5. When the machine beeps, let out the steam. (QUICK RELEASE)
   

6. Open the lid and check for seasoning
   

7. Let the chili cool before assembling empanadas

For empanadas

1. Preheat oven to 400 degrees F

2. Open can of dough a unroll on the counter. Using a rolling pin, roll the dough until to 1/4" thick

3. Cut out circles using a glass or a cookie cutter

4. Place the circles on a greased cookie sheet. Mound some chili and shredded cheese in the middle of the circle. Do not overfill them

5. Fold the circles into a semi-circle shape and use a fork to crimp the edges making sure they are completely closed

6. Brush the tops of the empanadas with the beaten egg and bake for 10-15 minutes or until browned on top
   

7. Enjoy!

Recipe Notes

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

Nutrition Facts

Spicy Chili Empanadas

Amount Per Serving

Calories 571 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 4g25%

Cholesterol 66mg22%

Sodium 1687mg73%

Potassium 622mg18%

Carbohydrates 84g28%

Fiber 5g21%

Sugar 14g16%

Protein 30g60%

Vitamin A 845IU17%

Vitamin C 6.7mg8%

Calcium 128mg13%

Iron 7.8mg43%

* Percent Daily Values are based on a 2000 calorie diet.