Cincinnati Chili Empanadas #ComfortFood

Cincinnati Chili Empanadas

Flaky, crispy empanada dough wrapped around spicy, meaty, Cincinnati Chili. Served as a snack, appetizer or main dish, these are hard to beat.
Author Rebecca Lindamood


  • 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


  1. Roll out one empanada disc to a circle about 6-inches in diameter.
  2. Scoop about 1/4 cup of chili into the center of the dough.
  3. Fold dough in half over the chili to form a semi circle.
  4. Crimp with a fork, then fold the dough up and pinch it to form a decorative edge.
  5. Repeat until all dough discs have been filled and crimped.
  6. Heat a large, heavy-bottomed, high-sided pan of oil to about 375°F.
  7. Line a plate of pan with several layers of paper towels. Set aside.
  8. Fry 3-4 empanadas at a time, taking care not to crowd the pan, for 4-6 minutes or until the dough is golden brown.
  9. Use tongs or a skimmer to transfer the empanadas from the hot oil to the paper towel lined plate or tray.
  10. Let rest 5 minutes before serving hot or let cool to room temperature before serving.
  11. Store leftovers, carefully wrapped, in the refrigerator.