When I make chili I usually try to stretch it out over two or three meals. I start by getting out my favorite "No Beans", tomato-based chili recipe. Not that I follow it, but it is nice to have a frame of reference.

Then I make the chili but I leave out the tomatoes... well most of the tomatoes. I do add tomato paste or a small can of tomato sauce. And even though this leaves me with a lot less total mass in the pot, I still add the full measure of seasonings (and sometimes more). I also use beef broth to keep it loose enough to not stick and burn. What I end up with is a concentrated chili flavored meat mixture (chili starter).

Then I divide it up according to how many meals I have planned for it.

Some ideas are:

1. Chili, of course. :0) Just add a few cans of stewed tomatoes, kidney beans, and a little beef broth if you need it. Let it simmer for a while so the flavors can get to know each other better, and there you have it.
2. Chili Mac. Add some beef broth and a small can of tomatoes, drained, or tomato sauce, or ketchup - whatever you like (or you could leave it as is and just use less of it). Simmer. Add to your favorite mac n cheese recipe.
3. Chili cheese fries. Same as above. Then fry some fries, make a cheese sauce... you get the idea.
4. And an all time favorite - chili dogs.

WR