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
1 – 1 ½ 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.