Roll out one empanada disc to a circle about 6-inches in diameter.
Scoop about 1/4 cup of chili into the center of the dough.
Fold dough in half over the chili to form a semi circle.
Crimp with a fork, then fold the dough up and pinch it to form a decorative edge.
Repeat until all dough discs have been filled and crimped.
Heat a large, heavy-bottomed, high-sided pan of oil to about 375°F.
Line a plate of pan with several layers of paper towels. Set aside.
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.
Use tongs or a skimmer to transfer the empanadas from the hot oil to the paper towel lined plate or tray.
Let rest 5 minutes before serving hot or let cool to room temperature before serving.
Store leftovers, carefully wrapped, in the refrigerator.