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!

Ingredients:

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

Directions:

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.