Pot Roast Chili Recipes

CONTEST-WINNING OLD-FASHIONED POT ROAST

Steps:

• Place roast in an ungreased roasting pan. Combine the chili sauce, water and onion soup mix; pour over roast. Cover and bake at 350° for 2 hours. , Cut roast into 1/2-in. slices; return to pan. Top with the potatoes, carrots and celery. Cover and bake 1 hour longer or until meat and vegetables are tender, stirring the vegetables once.

ROUND 2 RECIPE - SOUTHWEST BEEF AND BLACK BEAN CHILI

Steps:

• Heat a large saucepan over medium heat and add the oil, diced onion and garlic and saute until the onions are golden, about 5 minutes. Add the tomatoes, pot roast, black beans, chili powder, and 2 cups water. Lower the heat and simmer for 30 minutes. Season with salt and pepper, to taste. Ladle the chili into serving bowls and sprinkle each bowl with 1 tablespoon of cheese. Serve hot.
• For Pot Roast:
• Season the beef with salt and pepper and lightly coat with flour. Heat the canola oil in a large skillet on medium-high heat and brown the meat on all sides. Remove to a platter and set aside. Arrange the carrots, celery and onion in bottom of slow cooker and top with the seared beef. Add the broth, water, garlic, Worcestershire sauce, and thyme, and set the cooker on low for 8 hours. When finished, remove the meat to a serving platter. Let the vegetables and broth cool for about 5 minutes, then add to a blender. Slowly blend until smooth and transfer to a serving bowl. Serve the gravy with the pot roast and roasted root vegetables.
• For Roasted Root Vegetables:
• One hour before the pot roast is done cooking, preheat the oven to 400 degrees F. Add all the vegetables to a large bowl and add the canola oil, rosemary, thyme, and onion. Season with salt and pepper, to taste, and arrange on a sheet tray. Roast for 30 minutes, then toss and roast another 30 minutes. Arrange on a serving platter and serve.

CHUCK ROAST SPICY CHILI

Steps:

• Heat oil in a cast iron skillet or large frying pan over medium heat.
• Cut chuck roast into small bite size pieces, set aside.
• Pour flour, salt, pepper and garlic salt into a large baggie and add chuck roast pieces. Shake to coat.
• Remove from bag, shake off excess flour and add to skillet.
• Cook until roast pieces are browned on all sides, then add ground beef, chopped onions, bell pepper and garlic.
• Sprinkle cayenne pepper, chili powder, cumin, salt and pepper into meat mixture and cook until ground beef is cooked completely and veggies are tender.
• Add meat mixture to a large dutch oven or sauce pan.
• Pour enchilada sauce, diced tomatoes and kidney beans into pan. Stir, cover, and continue cooking over low heat for 45 minutes to an hour, stirring occasionally.
• Enjoy with some corn bread.

AWARD WINNING CROCKPOT CHILI

Steps:

• Heat oil over medium-high heat in a medium-sized skillet. When the oil shimmers, stir paprikas, cumin, chili powder and onion powder into the pan. Cook for 1 minute or until spices are very aromatic and remove from heat.
• Add beef, sugar, oregano, onion, vinegar, garlic, tomatoes, green chilies, beef broth, beans and salt to the slow cooker. Transfer spices from the skillet into the slow-cooker and stir to combine.
• Cover and cook for at least 4 hours on high or until the meat is tender-- 6 hours on low.

CHUCK ROAST CHILI

Steps:

• Remove fat and ligaments from chuck roast and cut into 1/2-inch cubes.
• Heat 1 tablespoon oil in a large pot over medium heat. Add cubed roast. Cook and stir until browned, about 5 minutes. Drain and discard grease. Transfer meat to a bowl and set aside.
• Return pot to medium heat. Add remaining oil and vinegar, scraping up any bits at the bottom of the pot. Add onion and bell peppers and cook until onion is translucent, 5 to 10 minutes. Add stock and water. Add diced tomatoes, light kidney beans, dark kidney beans, brown sugar, tomato paste, chili powder, barbecue sauce, ketchup, garlic, cumin, hot sauce, mustard, Worcestershire sauce, and salt. Bring chili to a simmer, about 5 minutes.
• Cover pot and simmer 2 to 4 hours.

SLOW COOKER JALAPEñO POT ROAST

Steps:

• Gather the ingredients.
• Place meat in slow cooker or crock pot. Add peppers, onion, garlic, salt, black pepper, and vinegar.
• Cover and cook beef on low 8 to 10 hours or until it is very tender.
• Remove beef to a platter and shred for sandwiches, tortillas, or served with rice or potatoes.