This version of chili replaces ground beef or pork with leftover beef roast. Delicious!

Here’s what you need.

  • 2 tablespoons olive oil
  • Leftover beef roast
  • 1 chopped leek
  • 6-8 mini red and yellow peppers chopped
  • 1 package mild chili seasoning
  • 1 tall can Mexican style diced tomatoes
  • 1 cup drippings from roast or beef broth
  • 1 small can tomato sauce
  • 3 cans pinto beans ( don’t drain)
  • Fresh ground sea salt to taste
  • Water as needed

Trim away fat from roast. Cut roast into tiny pieces. Heat olive oil in large kettle. Add meat, leeks and peppers and sauté until vegetables a tender. Add chili seasonings and stir to coat meat and vegetables. Stir in broth, tomatoes and tomato sauce. Add beans and liquid and stir. Season to taste with sea salt. Add 1 cup water and bring to a boil. Reduce heat and allow to simmer and thicken. Add more water if it becomes too thick.

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