Don’t know what to do with Sunday’s Leftover Roast Beef? Try making Leftover Roast Beef Chili. It’s so delicious and easy to make. Come on in and I’ll share this amazing chili recipe that you’ll be sure to add to your list of favorites…
This is such a warm and cozy meal to make the night after you’ve made pot roast.
If you are lucky enough to have leftover Roast Beef Chili, you can squeeze one more meal out of your roast beef. Make the ultimate nachos with it on the next night. Just layer nacho chips, this chili, and taco toppings. Trust me!
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Leftover Roast Beef Chili
Ingredients
- 1 Tbsp. olive oil
- 1 medium sweet onion – diced
- 1 tsp. garlic powder
- 1 28 oz. can of diced tomatoes
- 1 14 oz. can of stewed tomatoes
- 2 cups Left over pot roast – from Sunday’s pot roast 🙂 – cubed amount will vary
- 1 15 oz. – can of black beans drained
- 1 can 15 oz. – of light red kidney beans (drained)
- 1 15 oz. can of mild chili beans – in chili sauce – do not drain
- 2 Tbsp. chili powder
- 2 cups of water
- ½ Tbsp. of salt
- ground pepper to taste
- Optional: Shredded Cheddar Cheese and Sour Cream, Chives
Instructions
- Heat oil in a large saucepan, over medium heat
- Add the onions, and cook until tender – about 5 minutes
- Stir in the garlic, and cook another minute
- Add the tomatoes, black beans, kidney beans, chili beans, chili powder, and water – mix well
- Add the roast
- Bring to a boil, then reduce the heat to a simmer
- Simmer with the lid on, for about 30 minutes
- Add the salt and pepper
- Serve with your favorite toppings like cheese, and sour cream
Notes
Nutrition
~ Melissa – KidFriendlyThingsToDo.com
Which step adds the leftover roast?
So sorry. I needed to check over this recipe better and obviously update it. 🙂 Thank you for bringing it to my attention. Stir the cubed roast in after you have mixed the beans, spices and water.
I had 1 lb of leftover beef roast so I needed to come up with a way to use it up. This recipe looked perfect! I didn’t have the chili beans so I skipped that. Also, I cooked the onions in bacon grease for the extra flavor. I loved that this was so flavorful and a bit brothy, but not spicy. Everybody went back for a second bowl! I served with sour cream, tortilla chips, and crispy Hatch Chiles, also with some sauteed yellow squash.
Yay! Thank you so much for coming back and taking the time to tell me you enjoyed it! It’s been too long since I’ve made this recipe. I’m going to have to put it on the menu after your review. 🙂
My husband gives this a 10. I had to make some substitutions because of what I had and didn’t have in my pantry. I found with the 2 cups of water it was pretty soupy. So after simmering for 30 minutes, I upped the temperature to medium and reduced it until it was our preferred consistency.
If your husband give it a 10, that is an awesome compliment! I love your modifications. Thank you so much for coming back to let me know you enjoyed the recipe.