Leftover Pot Roast Chili
Rich low carb chili built from leftover shredded pot roast, reserved pan juices, quality canned tomato, and simple chili spices.
Servings: 4
Ingredients
Base:
- 3 cup beef roast shred
- 2 cup roast gravy or pan juice
- 2 Tbsp oil or butter
- ½ onion chop
- 2 rib celery chop
- 2 cup beef broth
- salt to taste
- fresh pepper to taste
Chili:
- 3 Tbsp tomato paste
- 1 diced tomato quality can
- 1 Tbsp chili powder
- 1 tsp Cajun seasoning
- 2 tsp Better Than Bouillon Chili Base
- pinch cayenne
- 1 chili bean canned
Instructions
- Heat oil in a heavy pot over medium heat until shimmering.
- Add onion and celery, cook until soften and lightly golden.
- Add beef roast and gravy, stir to coat.
- Stir in tomato paste, cook 2 min until brick red and glossy.
- Add chili powder, Cajun seasoning, and cayenne.
- Add tomato and BTB Chili Base, and stir.
- Add broth and chili beans.
- Simmer uncovered about 25 min until it reaches desired thickness.
- Adjust salt at the end.
Notes
Shred beef is mandatory, chunks change the dish.
Quality canned tomato is worth it, the juice carries the chili.
Using budget diced tomato instead, drain it, cheap tomato juice ruins the chili.
Chili bean, not plain beans, for authentic flavor.
Should look thick and juicy, not soupy.
Quality canned tomato is worth it, the juice carries the chili.
Using budget diced tomato instead, drain it, cheap tomato juice ruins the chili.
Chili bean, not plain beans, for authentic flavor.
Should look thick and juicy, not soupy.
Nutrition Summary (per serving)
Net Carbs 7g
Carbs 10g
Fiber 3g
Calories 442kcal
Fat 28g
Sugar 5g
Protein 39g