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Good Housekeeping published a recipe for using leftover pot roast in a black bean chili that serves six and takes 25 minutes total. It combines chopped beef and vegetables with reserved cooking liquid, canned black beans and spices, then simmers for 10 minutes.
Good Housekeeping has published a recipe for turning leftover pot roast into a black bean chili that serves six and takes 25 minutes, offering a way to reuse cooked beef, vegetables and their reserved cooking liquid for a warm dinner. The recipe uses pantry staples including canned beans, cumin and chili powder, and calls for a 10-minute simmer.
The recipe starts with reserved beef, vegetables and cooking liquid from a pot roast. Cooks chop the beef and vegetables, then heat one teaspoon of vegetable oil in a five-quart saucepan over medium heat. Pressed garlic, ground cumin and chili powder cook in the oil for two minutes, with stirring.
Two 15-ounce cans of no-salt-added black beans, rinsed, go into the pan along with the chopped roast and vegetables, the reserved cooking liquid and a quarter teaspoon of kosher salt. The mixture is brought to a boil, then reduced to a simmer for 10 minutes, with occasional stirring. Good Housekeeping lists the yield as six servings, the total time as 25 minutes and the nutrition estimate as 380 calories per serving.
The suggested toppings are chopped cilantro, sour cream and lime wedges. The recipe describes the leftover roast as a source of additional protein and beef flavor, but does not provide a separate nutrition breakdown for the chili’s ingredients or specify how much reserved beef, vegetables or liquid to use. The amount available will depend on the original pot roast.
A Second Meal From Pot Roast
The recipe offers a practical way to use more of a prepared meal rather than starting dinner with raw meat. Because the roast and its vegetables are already cooked, the listed stovetop process is short: the main steps are heating spices, combining the ingredients and simmering them together. The 25-minute total may appeal to households looking for a relatively quick dinner from leftovers.
It also connects a familiar roast dinner to a different flavor profile. Black beans add substance, while cumin and chili powder season the reserved beef and cooking liquid. Cilantro, sour cream and lime are optional serving suggestions, allowing diners to finish individual bowls to taste. The recipe’s six-serving yield provides a stated portion estimate, though actual portions will depend on the amount of roast and liquid on hand.
5 quart stainless steel saucepan with lid
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From Slow-Cooked Roast to Chili
Good Housekeeping identifies its own Pot Roast with Red Wine Sauce recipe as one possible source for the leftovers. The chili directions rely on reserved beef, vegetables and cooking liquid from that dish; they do not require that particular recipe, but the amount and seasoning of leftovers can vary if a different pot roast was made.
The published method is a stovetop recipe in a five-quart saucepan. It does not call for dried beans, lengthy cooking or a new roast. Instead, it uses two cans of rinsed black beans and a brief simmer to bring the ingredients together. The supplied report does not include a publication date, testing notes or additional comments from the recipe’s author.
“Total Time: 25 mins”
— Good Housekeeping recipe listing
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Leftover Amounts Shape the Result
The directions do not give specific quantities for the reserved beef, vegetables or cooking liquid. That leaves the recipe dependent on what remains from the earlier meal and may affect the chili’s thickness, flavor and number of portions. The source also does not say whether extra liquid or seasoning should be added if the mixture is too thick or mild.
The listed 380 calories per serving is presented by the source, but the supplied material does not specify the assumptions or ingredient amounts behind that estimate. It is not clear whether it includes any toppings. No storage, reheating or food-safety guidance is included in the recipe text.
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Prepare and Adjust the Pot
The next step for someone making the dish is to chop the leftover roast and vegetables, then follow the listed stovetop method: cook the garlic and spices for two minutes, add the beans and reserved ingredients, bring the mixture to a boil and simmer for 10 minutes. The recipe suggests serving the chili with cilantro, sour cream and lime.
Because the directions leave the quantities of the leftovers open, cooks will need to work with what they have and judge the consistency as the chili simmers. Good Housekeeping’s supplied recipe provides no additional guidance or later update, so details such as adjustments for different amounts of roast remain unspecified.
black bean chili seasoning cumin chili powder
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Key Questions
How long does the leftover pot roast chili take?
Good Housekeeping lists 25 minutes total, including a 10-minute simmer. Its directions also call for cooking the garlic and spices for two minutes before adding the remaining ingredients.
How many servings does the recipe make?
The recipe lists a yield of six servings. The amount of leftover beef, vegetables and cooking liquid is not specified, so portions may vary depending on what is available.
What ingredients are added to the leftover roast?
The recipe adds two 15-ounce cans of rinsed black beans, garlic, cumin, chili powder, vegetable oil and a quarter teaspoon of kosher salt, along with the reserved vegetables and cooking liquid. Cilantro, sour cream and lime wedges are suggested for serving.
Does the chili require Good Housekeeping’s pot roast recipe?
No particular roast recipe is required by the chili directions, but they do call for reserved cooked beef, vegetables and cooking liquid. Good Housekeeping names its pot roast with red wine sauce as one possible source for those leftovers.
Source: rss
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