As a leftover, it tastes better the longer it sits. I don't get sick of it, not even in the Summer. I don't mind it chilled, or heaped atop concession-stand favorites like cheese fries and onion rings.
Recently, I served it on two separate occasions. To keep things interesting, I paired it once with Fritos and melted cheese to make that Lone Star favorite, Frito pie — then on the second occasion, atop a bed of pasta, quasi-Cincinnati-style. Make this the most adaptable dish in your recipe reserve when you keep reading.