Why You’ll Love This Recipe
This recipe is a fantastic way to give leftover roast beef a whole new life. It’s packed with robust spices, tender chunks of beef, and a thick, satisfying texture. It’s easy to make, perfect for batch cooking, and tastes even better the next day. Whether you like your chili mild or spicy, it’s easy to customize to your preference.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- leftover roast beef, chopped or shredded
- onion
- garlic
- bell pepper
- canned tomatoes
- tomato paste
- kidney beans or black beans
- beef broth
- chili powder
- cumin
- paprika
- olive oil
- salt
- black pepper
- optional toppings such as shredded cheese, sour cream, or green onions
Directions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and bell pepper, cooking until softened.
- Stir in garlic and cook for about a minute until fragrant.
- Add chili powder, cumin, and paprika, stirring to toast the spices.
- Mix in tomato paste and cook briefly to deepen the flavor.
- Add canned tomatoes and beef broth, stirring to combine.
- Stir in the beans and bring the mixture to a simmer.
- Add the leftover roast beef and let the chili simmer for 20–25 minutes, allowing flavors to blend.
- Season with salt and black pepper to taste.
- Serve hot with your favorite toppings.
Servings and timing
This recipe serves 4 to 6 people.
Preparation time is about 10–15 minutes, and cooking time is 30–35 minutes, making the total time approximately 45–50 minutes.
Variations
You can easily adapt this chili to suit your taste. Add corn for a touch of sweetness or diced jalapeños for extra heat. Swap beans or use a mix for variety. For a smokier flavor, include smoked paprika or a bit of chipotle. You can also make it thicker by simmering longer or thinner by adding more broth.
Storage/Reheating
Store leftover chili in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 2–3 months. Reheat on the stovetop over medium heat or in the microwave, adding a splash of water or broth if needed to loosen the texture.
FAQs
Can I use any type of roast beef?
Yes, any cooked roast beef works well, whether it’s rare or well-done.
Can I freeze this chili?
Yes, chili freezes very well and is great for meal prep.
What beans are best for chili?
Kidney beans and black beans are the most common, but you can use any you prefer.
Can I make it spicier?
Yes, add chili flakes, jalapeños, or hot sauce.
Can I make this in a slow cooker?
Yes, combine everything and cook on low for 4–6 hours.
Do I have to use beans?
No, you can make a bean-free version if you prefer.
How do I thicken chili?
Let it simmer longer uncovered or mash some of the beans.
What toppings go well with chili?
Cheese, sour cream, green onions, and avocado are all great choices.
Can I use fresh tomatoes instead of canned?
Yes, but you may need to cook them longer to break them down.
Does chili taste better the next day?
Yes, the flavors develop more over time, making it even more delicious.
Conclusion
Leftover Roast Beef Chili is a simple yet flavorful way to turn leftovers into a hearty, crowd-pleasing meal. With its rich spices and satisfying texture, it’s a go-to recipe for comfort food that’s both practical and delicious.
PrintLeftover Roast Beef Chili
A bold and hearty chili that transforms leftover roast beef into a rich, slow-simmered dish with beans, spices, and deep comforting flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Simmer
- Cuisine: American
- Diet: Low Fat
Ingredients
- 2 cups leftover roast beef, chopped or shredded
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 2 cups canned tomatoes
- 2 tablespoons tomato paste
- 1 can kidney beans or black beans, drained and rinsed
- 1 1/2 cups beef broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Optional toppings: shredded cheese, sour cream, green onions
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and bell pepper, cooking until softened.
- Stir in garlic and cook for about 1 minute until fragrant.
- Add chili powder, cumin, and paprika, stirring to toast the spices.
- Mix in tomato paste and cook briefly.
- Add canned tomatoes and beef broth, stirring to combine.
- Stir in beans and bring to a simmer.
- Add leftover roast beef and simmer for 20–25 minutes.
- Season with salt and black pepper to taste.
- Serve hot with desired toppings.
Notes
- Add corn or jalapeños for variation.
- Use smoked paprika or chipotle for a smoky flavor.
- Simmer longer for a thicker chili.
- Store in the refrigerator for up to 4 days.
- Freeze for up to 3 months for meal prep.
Nutrition
- Serving Size: 1 portion
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 85 mg
