Leftover Roast Beef Chilli, a quick and easy recipe that is ready in well under 20 minutes. Transform your leftovers into a delicious meal that the whole family will tuck into, there is little prep and effort involved.
It might be too hot for having the oven on, but a Sunday roast is a tradition that can’t be missed. In which case, you have roast, and we have lots of leftovers. Which isn’t quite a big problem, given that these leftovers can be used to create new delicious recipes that everyone will love.
My Leftover Roast Beef Curry, Leftover Roast Beef Cottage Pie and Leftover Roast Beef Pie are recipes that I often come back to when I don’t know what to do with all those leftovers. And it really would be a shame to waste all that good food.
Now, I know that a classic chilli is made with mince rather than beef chunks, but you can chose to chop the roast beef any way you like it, either shred it using 2 forks, chop with finely to resemble ground beef, or just chop it roughly, it doesn’t matter much.
I left the beans out this time, although I do love beans and I use them a lot in my cooking, you can, of course add them though towards the ends. The canned beans are already cooked, so they don’t need to go in from the start.
HOW TO MAKE LEFTOVER ROAST BEEF CHILLI
As promised, this is a very easy job, even for beginners in the kitchen. Since the beef is already cooked, we just need to get the sauce ready.
- heat up the oil in a large pan, add the chopped onions and fry until golden – you can use either yellow or red onion
- add the garlic and chopped carrots, and give it a stir – you can use any other veggies you have, either fresh or leftover vegetables from your Sunday roast
- add the chopped tomatoes, beef stock and bay leaves, and give it a good stir
- in go the beef chunks
- cover the pan with a lid, and leave to cook for 10-15 minutes until the sauce has thickened – if you have tougher bits of beef, these can be cut smaller to soften quicker, if the beef is already tender, it can be added right towards the end of the cooking, when the sauce is thickened
- add the tomato paste, season with salt, pepper, chili flakes or chilli powder and garnish with freshly chopped parsley
HOW TO COOK THE LEFTOVER BEEF CHILLI IN THE SLOW COOKER
If you’d rather throw everything is the slow cooker to have it ready for dinner time, this can be done easily. Especially if the leftover beef you have it quite tough, and could do with a bit of softening.
I recommend frying the onion in the pan before adding it to the slow cooker, the frying gives extra flavour and a good texture. Once the onion is golden, add it to the slow cooker together with the rest of the ingredients – minus the beef stock. The slow cooker is good at retaining the liquid, so there is no need for anything extra in there, otherwise it becomes too liquidy.
Cook in on low for high for 3-4 hours, or on low for 5-6 hours. Check for seasoning and garnish with fresh parsley too. The chilli, either cooked on the stove or in the slow cooker is best served with rice, bulgur wheat, couscous or pasta too.
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Leftover Roast Beef Chilli, a quick and easy recipe that is ready in well under 20 minutes. Transform your leftovers into a delicious meal that the whole family will tuck into, there is little prep and effort involved.
- 2 cups leftover roast beef
- 1 tin chopped tomatoes (400g, 13 oz)
- 1 cup beef stock/broth
- 1 onion
- 3 cloves of garlic
- 1 large carrot
- 2 tbsp cooking oil
- 2 tbsp tomato puree
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 2 bay leaves
- 2 tbsp fresh chopped parsley
- 1/2 tsp chilli flakes
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In a large pan, heat up the oil, and add the peeled and chopped onion.
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Fry until golden.
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Add the peeled and chopped garlic and carrot, and give it a good stir.
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Add the chopped tomatoes, beef stock, bay leaves and chopped beef.
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Place the lid on, and leave to cook on a medium heat for 10-15 minutes or until the sauce has thickened.
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Season with salt, pepper and chilli peppers, and garnish with freshly chopped parsley.
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