When I first started preparing meals for myself I had, to put it lightly, a much, much smaller recipe book than I do now. Outside of a handful of casserole recipes (thanks Mom!), Ramen, and other college basics, all I really knew how to make well was chili. So I made it a lot. Which would have been one thing if my recipe was a single-serving recipe or anything near that. But instead I had a recipe designed for, oh I don’t know, a twelve-member family who liked seconds. Needless to say, I had leftover chili, a lot.

Here’s my advice on the matter.

To start, it’s worth keeping in mind that chili freezes very well and will survive just fine in a freezer for up to three months. So if you have a lot of extra chili — enough for several meals lets say — you should put it in tupperware or ziplock bags and freeze it.

(Note: if you go the ziplock route, I’d recommend writing the date the chili was made on the bag. Keep it on the safe side.)

And now for the list: The Best Meal & Snack Ideas For Leftover Chili!

1.) As a topping: Hot dogs, hamburgers, tamales, tacos, french fries, potatoes of any kind — really just about anything tastes great with a little chili on top. Even spaghetti. (Really.)

2.) As a breakfast option: Chili omelets are my personal fav, but it also tastes great with scrambled eggs, fried eggs and breakfast potatoes. Oh, and chili + breakfast burritos = the bomb.

3.) With mac ‘n cheese: Just follow the directions on the box, or from your recipe if you’re making it from scratch, and then add a healthy serving or two of chili on top. Sooo good.

4.) With biscuits: Before you bake your biscuits, slice them in half, put a dollop of chili in between, close it up and bake. Yum.

5.) As cornbread casserole: Layer the bottom of a baking pan with leftover chili. Add cheese, onion, and anything else you think sounds good. Pour the cornbread mix atop. Mix. Then bake as directed.

Anything I’m missing? Let me know in the comments.