Spicy Roast Beef Chili over Cornbread
Thanks to the convenience of purchasing a fully-cooked pot roast with gravy, this easy recipe is ready to eat in just minutes—and this dish is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc.
1 (1 1/2 to 2-pound) package refrigerated fully-cooked boneless beef pot roast with gravy
2 (14.5-ounce) cans Italian-style diced tomatoes
1 (15.5-ounce) can spicy chili beans, undrained
1/2 cup sliced green onions
6 medium cornmeal muffins or cornbread squares, warmed (store-bought or use your favorite recipe)
3/4 cup sour cream for garnish
Sliced green onions for garnish
- Remove pot roast from package; set aside. Transfer gravy to Dutch oven. Stir in tomatoes and beans; bring to a boil. Reduce heat; simmer 5 minutes.
- Meanwhile cut pot roast into 1/2 to 3/4-inch pieces. Add beef to tomato mixture; heat through, stirring occasionally.
- Stir in 1/2 cup green onions; remove from heat.
- Break muffins into halves or quarters; place in shallow bowls. Top evenly with chili, then with sour cream. Garnish with green onions.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): 471 calories; 36 g protein; 41 g carbohydrate; 20 g fat; 1,697 mg sodium; 123 mg cholesterol; 5.1 mg niacin; 0.4 mg vitamin B6; 3.6 mcg vitamin B12; 4.9 mg iron; 8.6 mg zinc.
Recipe and photograph provided courtesy of The Beef Checkoff.