My “Eats and Treats” column in the summer issue of Prairies North Magazine features a quick, delicious pressure cooker chili. Whether you make our Prairies North Magazine recipe or a familiar family favourite, you will be grateful for all the ways you can serve the leftovers.

We love to turn leftovers-night into a party by letting each family member decide how to reinvent the chili. Even my son-in-law, who isn’t fond of most leftovers, agrees that chili tastes even better the next day.

A variation on Huevos Rancheros can be served for a weekend breakfast or a filling lunch. The kids enjoy a choice of tortilla; my granddaughter likes spinach wraps. Each person can fill their tortilla with a selection of ingredients like chili, lettuce, cheese, and sour cream. Roll up the tortilla and top it with a fried egg. Delicious!

If there is rice available, I usually choose to make a Chili Rice Bowl. I simply layer chili over rice, add grated cheese, and top with chopped, crisp lettuce. Scrumptious!

Chili Nachos piled with cheese is another option. Layer corn chips on a cookie sheet, add a layer of chili, and a layer of shredded cheese. Bake nachos for about ten minutes at 350°F. Watch the nachos closely because these chips brown up quite quickly. My grandchildren use the microwave to warm their nachos and melt the cheese.

I have a friend who likes to make a Chili Omelette. I love the sound of that. Chili is also great served in a bread bowl, or in Tea Party Toast Cups. You can also fill treasure chests with chili: they are rectangular boxes cut from unsliced bread, hollowed out, and toasted in the oven.

Whatever way you reinvent your leftovers, you will likely want to pressure cook another batch of chili soon.

My granddaughter likes her wraps crispy.