Homemade Chuck Roast Chili
Whenever you make a roast and have leftovers, you may be looking for ideas to make with leftovers, besides vegetables beef soup. Making a chuck roast chili is a definite alternative to ground beef chili. Both are great and full of flavor. This recipe is great to make and freeze leftovers to enjoy throughout the year.
Watch our video on how we made the chili.
1-2 cups chopped cooked chuck roast
2 Tablespoons minced onions
1 can chili beans
1 can kidney beans (drained)
3 teaspoons chili powder (add to taste)
2 cans tomato juice
Chop the roast into small bite size pieces.
Add the roast and onions into a tall pan and cook in medium heat.
Once warmed, add the chili beans, kidney beans, tomato juice and chili powder.
Only add the amount of chili powder to the heat level you like.
Stir the chili and cook on low.
Stir every 10 minutes and allow to cook for about 30 minutes.
Allow the chili to set and then serve.
- This chili is good served after making, but will develop more heat if it is made the day before and then heated up.
- The meat will absorb the chili heat if allowed to sit over night.
- We use whatever leftover roast meat we have after making a roast in the slow cooker.
- Whatever roast we have is the ‘chuck’ roast we use.
- You want to have the meat cooked tender so it falls apart to make this chili awesome.
- Leftover chili is great on top of nachos, in stuffed peppers and on hotdogs.
- Serve with your chuck roast chili with your favorite corn bread.