Monday, October 3, 2011

31 Days in the Kitchen--Day 3

Leftover Makeover
Pot Roast Chili

What do you do when you have pot roast, along with a few carrots and onions cooked with the roast, leftover? MAKE CHILI!

Leftover pot roast, chopped
Leftover carrots
Leftover onions
1 can Original Ro-tel
1 small can tomato sauce
1 (15 oz.) can diced tomatoes
2 (15 oz.) cans mild chili beans (I use Brooks Mild Chili Beans)
1 (15 oz.) can Great Northern beans
1 Tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon seasoned salt
¼ teaspoon black pepper
Dash of cayenne pepper

Place carrots, onions, and Ro-tel in blender and puree; add a little water if it seems too thick to blend. Add puree mixture, pot roast, beans, tomato sauce, tomatoes, and spices to soup pan. Bring to a boil. Turn down heat to low and simmer for 30 minutes to an hour. I serve with Fritos and shredded cheese. You can also top with chopped onions, jalapenos, or whatever else you like on your chili.

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