Spouse seems to be on a bit of a quest to make the perfect bowl of chili. She does several great versions of great chili, including the recently featured 15 Bean Sausage Chili which incorporates some spicey Italian sausage into the mix.
This is a real comfort food version of chili that is totally made in the oven, making it a perfect meal idea on a day like today when we are in the middle of a snow storm that promises to dump about 12 inches of the white stuff on us before it lets up.
The difference in this recipe is that it uses a beef roast, that is slowly braised to tender perfection in the spicy tomato based sauce. Imagine a slow simmered thick bowl of chili with pieces of pot roast in it... it's just an amazing comfort food meal.
Serves 6 - 8
2 lb beef roast
Cheap cuts are fine and are actually best for braising. I've used a lean outside round roast here but a blade or cross rib roast would work fine too.
Season the roast with salt and pepper and brown it all over in a hot cast iron skillet with a little vegetable oil, then transfer the browned roast to a medium sized covered roasting pan or large covered casserole dish. Then add:
4 cloves minced garlic
1 small red onion diced
6 oz beer
28 oz can crushed tomatoes
14 oz can tomato sauce
2 large tomatoes diced
1 large roasted red pepper, peeled and diced small
½ to 1 whole jalapeño pepper finely minced (optional)
1 tsp kosher salt
1 teaspoon coarse ground black pepper
5 tbsp chilli powder (more or less to taste)
3 tbsp smoked paprika
3 tbsp ground cumin
6 tbsp molasses
1 can kidney beans (or 1 1/2 cups of your favorite cooked beans)
Stir all together then cover the roasting pan with aluminum foil and then the cover to create a tighter seal. Place in a 325 degree F oven for 2 to 2 1/2 hours or until the sauce is thickened and the beef is falling apart. Remove the roast from the pan, trim any fat and break the roast up into small chunks like when making pulled pork. Return the beef pieces to the chili and stir in. You can also stir in a little freshly chopped cilantro at the end as well if you like.
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+ comments + 5 comments
I have so many packages of beef pot roasts in my freezer! I'm running out of things to do with them aside from the traditional. This is a great idea! Thank you for sharing. :)
This time it was the recipe idea that led me to your site, what a surprise to see that I was here again! Excellent idea for the chili; I've got leftover pot roast that I'm going to use. Excellent idea, thank you, and once again excellent pictures!
tomorrow will be cold, raw and rainy. i'm going by the grocery store after the gym and will make this for supper. sounds amazing. any tips on roasting a pepper (i'm most certainly a novice...)
I think I will have to try this one one a cool autumn weekend! Thank you for the recipe and all your amazing recipes!
I made this a couple of weeks ago and it was amazing. I'm making it again tomorrow! :)