Chili with leftover Keri’s Killer Beans and pot roast
Chili is a great way to re-imagine the leftovers from your pot of beans. By adding a few new ingredients, your leftover beans becomes a whole new and different bowl of comforting chili. Make sure to taste test as you go when adding the seasonings--remember that the beans are already seasoned, so taste before adding more salt.
For this recipe, I used leftover pot roast, but you could easily substitute whatever leftover meat you've got: pork, short ribs, even chicken would work in this recipe--just make sure to taste along the way to get the seasonings right.
- ~4 cup Leftover beans
- 1 lb leftover pot roast (chopped)
- 1 28 oz Can Crushed tomatoes
- 1 14 oz Can Diced tomatoes
- 1 Onion (diced)
- 1 clove Garlic (Smashed)
- 1-2 tsp Chili Powder
- Salt (To taste)
- Pepper (To taste)
- ~2 tbsp Olive oil
- 1
Heat a large, heavy Dutch oven over medium-high heat. Add oil to pot and swirl around. When hot, add onion and saute, stirring frequently to make sure it does not brown.
When translucent, about 3-4 minutes, add the smashed garlic and stir constantly for about a minute, making sure the garlic doesn't brown.
Add the rest of the ingredients, except for the leftover pot roast meat (if you add this too soon, it has a tendency to disintegrate--no fair asking me how I know ;-).
Bring to a boil and then turn the heat down to a gentle simmer.
Let simmer covered for 30-45 minutes, stirring occasionally to prevent sticking.
Add the roast beef and stir to combine. Bring the mixture back to a boil. Stir and then bring temperature down again to a gentle simmer.
Let the mixture simmer until it has reduced slightly and thickens. Taste for additional seasonings and serve with cornbread.
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