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Leftover Roast Beef Chili

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A bold and hearty chili that transforms leftover roast beef into a rich, slow-simmered dish with beans, spices, and deep comforting flavor.

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

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and bell pepper, cooking until softened.
  3. Stir in garlic and cook for about 1 minute until fragrant.
  4. Add chili powder, cumin, and paprika, stirring to toast the spices.
  5. Mix in tomato paste and cook briefly.
  6. Add canned tomatoes and beef broth, stirring to combine.
  7. Stir in beans and bring to a simmer.
  8. Add leftover roast beef and simmer for 20–25 minutes.
  9. Season with salt and black pepper to taste.
  10. 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

Find it online: https://thefamilycooking.com/leftover-roast-beef-chili/