Leftover Roast Beef Chilli
Try this Leftover Roast Beef Chilli recipe, or contribute your own.
Try this Leftover Roast Beef Chilli recipe, or contribute your own.
- olive oil
- 1 onion, diced
- 2 garlic cloves crushed or chopped small
- 500 g leftover roast beef cut into small cubes (or browned mince)
- 3 teaspoons mild chilli powder
- 1 teaspoon dried chilli flakes
- 2 x 400ml tins chopped tomatoes
- 1 x 400g tin kidney beans
- 500 ml beef stock fresh or from a cube (i used kallo organic)
- 300 g basmati or long grain rice to serve
- Carbohydrate 1.754835 g
- Cholesterol 0 mg
- Fat 0.2605274998875 g
- Fiber 0.122400003433228 g
- Protein 2.516545 g
- Saturated Fat 0.068128749984466 g
- Serving Size 1 1 Serving (326g)
- Sodium 247.636406249998 mg
- Sugar 1.63243499656677 g
- Trans Fat 0.0236590624969535 g
- Calories 18 calories
Step-by-step
- Put a drizzle of olive oil into a wide, deep pan and add the diced onion.
- Put the lid on and cook on a low heat for 5 minutes until softened but not brown. Stir occasionally
- Add the garlic, stir and cook for one more minute, uncovered.
- Add the diced beef, chilli powder and flakes and stir together. Cook for 2 minutes.
- Add the chopped tomatoes, kidney beans and beef stock and bring to the boil.
- Turn the heat down and bubble away for 20 minutes, stirring occasionally.
- While the chilli is cooking, cook your rice according to the packet instructions / your own preferences.
My Leftover Roast Beef Chilli Adventure: A Weeknight Winner
As a busy working mom, time is my most precious commodity. Finding quick, delicious, and budget-friendly meals is a constant quest, and this Leftover Roast Beef Chilli has become a true lifesaver. Last Sunday's roast beef, usually destined for sandwiches or a somewhat sad, reheated dinner, is now transformed into a vibrant, flavorful chili that the whole family enjoys. It’s a testament to the magic of repurposing leftovers, turning potential food waste into a satisfying and comforting meal.
The beauty of this recipe lies in its simplicity. It's incredibly easy to adapt to whatever ingredients I have on hand. Sometimes I add a handful of frozen corn or peas for extra veggies; other times, I might throw in some chopped bell peppers for a little extra sweetness and color. The flexibility is what makes it such a perfect weeknight staple. It’s the kind of recipe I can whip up even after a long day at the office, knowing I'll still have time to help with homework and read bedtime stories.
The aroma alone is enough to make my mouth water. The rich, savory scent of the beef mingles with the subtle heat of the chili powder and flakes, creating a tantalizing invitation to dinner. The texture is just as appealing – tender chunks of beef nestled amongst soft kidney beans and juicy tomatoes, all swimming in a delicious, deeply flavored sauce. I usually serve it with fluffy basmati rice, but it's equally delicious with cornbread or even crusty bread for dipping. It's a meal that satisfies on multiple levels, nourishing both body and soul after a long, busy day.
This chili is more than just a recipe; it's a time-saver, a stress-reliever, and a celebration of resourcefulness. It proves that delicious and satisfying meals don’t have to be complicated or time-consuming. In the whirlwind of everyday life, this simple chili is a small act of self-care, a moment of comfort and satisfaction that reminds me that even amidst the chaos, I can still enjoy a delicious and well-deserved meal. The leftovers are also fantastic, making it a double win!
Beyond the practicality, this recipe connects me to a sense of culinary heritage. My grandmother, a master of resourcefulness in her own right, would have heartily approved of this recipe – turning leftovers into something new and exciting was a hallmark of her cooking. The simple act of making this chili feels like a nod to her, a way of honoring her legacy of resourceful and delicious home cooking. And that, for me, is just as important as the delicious taste itself. I encourage you to try this recipe, and let me know what variations you come up with!
Ingredients I Often Add or Substitute:
- Different Beans: Black beans, pinto beans, or even a mix of beans work wonderfully.
- Vegetables: Chopped bell peppers, carrots, zucchini, or even leftover roasted vegetables add depth and texture.
- Spices: Experiment with cumin, oregano, or smoked paprika to customize the flavor profile. A dash of Worcestershire sauce adds an umami punch.
- Liquids: Instead of beef stock, vegetable broth or even tomato juice can be used.
This Leftover Roast Beef Chilli is more than a meal; it is a celebration of resourcefulness, simplicity and deliciousness. It’s a testament to the fact that delicious food doesn’t have to be complicated. And the best part is that there are always delicious leftovers for lunch the next day, which means less cooking and more time for life’s other adventures.
