I know what you are thinking: What am I going to do with all this leftover roast beef?
That’s not what you are thinking? How about what am I going to do with this extra pork, chicken, turkey? (You can adapt this recipe to use any protein really.)
When my husband said he was going to use roast beef for chili, I thought he was a bit off his rocker but heck, if he was going to cook dinner, I was going to keep quiet.
Guess what? It was great! So great, that I wanted to share it with you.
Ingredients:
2 teaspoons olive oil
1 green pepper, chopped
1/2 sweet onion, chopped
3-4 cloves of garlic, chopped
4-6 cups of chopped cooked roast beef
1 32 oz. can crushed tomatoes
2 15 oz. cans kidney beans
1 15 oz. can black beans, rinsed and drained
1-2 cups of water or low-sodium chicken broth
1/2 teaspoon dried oregano
1 teaspoon Sriracha or more to taste, optional
Handful chopped fresh parsley
Season to taste with salt and pepper, optional
Directions:
1. Heat the oil in a pan over medium heat and briefly saute the peppers and onions until softened. Toss in the garlic and saute one additional minute and place into the slow cooker.
2. Place the roast beef, tomatoes, beans, 1-2 cups of water or chicken broth (depending how thick you want the chili), oregano, and sriracha into the slow cooker.
3. Set the slow cooker to 4 hours on low. In theory, you really only need to heat up the the mixture since the meat is cooked but the flavors are even better if you allow the slow cook
4. Taste and season with salt and pepper if necessary.
Don’t you like how we ‘kicked it up a notch’?
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