I wrote two deep-frying posts back to back — does that break a variety rule? Maybe, but one of those was just a snack. In truth, I didn’t stop at two; I had three days of deep-fried treats. Why? Because of what I jokingly call the “Deep-Frying Rule of Three.” Once you heat a pot of oil for one fried recipe, you’re likely to use it for two more. The oil is freshly seasoned and still perfect for frying — it’s almost a culinary crime to toss it out.
So we went all in: frying everything that crossed our path. Among those experiments were these empanadas, which combine two favorites from very different food worlds — Cincinnati chili from Ohio and empanadas, a classic from outside Ohio. I was on an empanada kick after discovering frozen empanada dough discs (Hallelujah, thank you, Goya). While talking to a friend about using those convenient dough rounds for all kinds of fillings, I half-joked that I’d stuff some with leftover Cincinnati chili. Instead of laughing, she said, “Do it.” So I did.
I keep a stash of Goya discos — frozen packages of ten empanada dough discs — in the freezer. They’re inexpensive and incredibly versatile. I use them for leftover meats, chiles, stews, cheeses, vegetables, or even sweet fillings like pie filling or chopped dark chocolate. They make empanada-making fast, easy, and fun.
This version — Cincinnati Chili Empanadas — is easily my favorite so far. They’re meaty and saucy, with a satisfying spice and texture contrast: flaky, crispy dough around rich chili. These empanadas come together quickly and please all ages. My husband and I ate them piled with guacamole, while the kids split into teams of purists who ate them plain and others who dunked them in sour cream. Either way, they disappear fast.
Cincinnati Chili Empanadas
Rebecca Lindamood
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Ingredients
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2
packages of ten frozen empanada dough rounds
or equivalent amount of homemade dough -
5
cups
leftover Cincinnati chili -
Canola or vegetable oil for deep frying
*see notes if you prefer not to deep fry
Instructions
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Roll one empanada disc to a circle about 6 inches in diameter.
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Scoop about 1/4 cup of chili into the center of the dough.
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Fold the dough in half over the filling to form a semicircle.
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Crimp the edge with a fork, then fold and pinch to create a decorative seal.
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Repeat until all discs are filled and sealed.
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Heat a large, heavy-bottomed, high-sided pan of oil to about 375°F (190°C).
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Line a plate or tray with several layers of paper towels and set aside.
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Fry 3–4 empanadas at a time without crowding the pan for 4–6 minutes, or until golden brown.
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Use tongs or a skimmer to transfer empanadas to the paper towel–lined plate to drain.
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Let rest 5 minutes before serving hot, or cool to room temperature for serving later.
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Store leftovers wrapped, refrigerated.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use if desired.
did you make this recipe?
Tag @foodiewithfam on Instagram and use #foodiewithfamily so Rebecca can see your creation!
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