Slow Cooker Pot Roast Chili

Take Two Chili - slow cooker pot roast chili

I bought a huge roast for our Italian Pot Roast last week.  We had it for dinner two nights and still had a ton leftover.  I decided to turn the remaining meat into chili.  I’ve been wanting to try a heartier chili for a while and this fit the bill. I substituted the roast for the ground beef in our Deen Bros Chili recipe and it turned out great.  This chili was very filling – a little goes a long way.  We served it over Fritos and topped it with sour cream and cheddar cheese.  I made Chicken Leg’s favorite Cheesy Biscuits to go with it.  It was an easy meal and everything tasted great!  This chili would be great over tortilla chips and topped with melted cheese for nachos. 

Take Two Chili - slow cooker pot roast chili
Take Two Chili - slow cooker pot roast chili

Take Two Chili
(Printable Recipe)

1 – 1 1/2 lbs leftover pot roast (can use uncooked pot roast too)
2 cans diced tomatoes, drained
2 cans chili beans, undrained
4 Tbsp chili powder
2 Tbsp minced onion flakes

Combine all ingredients and place in crock-pot.  Cook on low for 8-10 hours.  Serve with Fritos, sour cream and cheddar cheese.

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Comments

  1. Yum Steph…. I just talked to my hubby this morning about making some more chili before it gets too warm. We eat it in winter–but not so in summer. Your recipe does look hearty… Thanks!!!

    Hugs,
    Betsy

  2. This looks good and I love serving it on fritos. Reminds me of a local delicacy (ok, it's fast food but STILL it's a delicacy to me), the Petro.

  3. I've been craving chili lately and it's going to rain here all weekend. I just might have to make pot roast and then this yummy chili!

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