ROAST CHILI RECIPES

CHILI-STYLE POT ROAST | BETTER HOMES & GARDENS

Chili-Style Pot Roast | Better Homes & Gardens image

Part down-home American and part spiced-up Mexican, this pot roast is the best of two worlds. Serve it with fresh lime slices and cornbread.

Provided by Better Homes & Gardens

Categories Recipes and Cooking

Total Time 2 hours 10 minutes

Prep Time 25 minutes

Cook Time 1 hours 45 minutes

Number Of Ingredients 14

Ingredients

1 tablespoon canola oil
6 medium carrots, peeled and cut into 2- to 3-inch pieces
2?½ - 3 pound boneless beef chuck roast or beef arm chuck pot roast
Salt and ground black pepper
2 tablespoons Dijon-style mustard
2 cloves garlic, minced
2 teaspoons chili powder
2 cups vegetable juice
2 tablespoons Worcestershire sauce
2 15 ounce cans pinto beans, rinsed and drained
2 medium Anaheim or poblano peppers, seeded and cut up
1 medium onion, chopped
Snipped fresh cilantro and/or lime wedges
Cornbread (optional)

Steps:

In a 4- to 6-quart Dutch oven heat oil over medium-high heat. Add carrots. Cook for 4 to 6 minutes or until browned, turning occasionally. Remove and set aside, reserving oil in pan. Trim fat from meat. Sprinkle meat with salt and pepper. In the Dutch oven, brown roast on all sides in hot oil over medium-high heat. In a small bowl stir together mustard, garlic, and chili powder. Spread over top and sides of browned roast. Add vegetable juice and Worcestershire sauce. Bring to boiling; reduce heat. Simmer, covered, for 1 hour.
Add carrots, beans, chile peppers, and onion to Dutch oven. Return to boiling; reduce heat. Simmer, covered, for 45 to 60 minutes or until meat is tender. Transfer meat to a cutting board and vegetables to a serving platter. Cover each to keep warm.
Bring liquid in Dutch oven to boiling. Boil gently, uncovered, or until reduced to desired consistency (about 1 cup). If necessary, transfer to a measuring cup and skim off the fat. Slice meat and add to platter with vegetables. Spoon sauce over meat and vegetables. Garnish with cilantro and serve with lime wedges and cornbread, if desired.

Nutrition Facts : Calories 411 calories, CarbohydrateContent 32 g, CholesterolContent 123 mg, FatContent 11 g, ProteinContent 50 g, SaturatedFatContent 3 g, SodiumContent 1055 mg, SugarContent 8 g

SLOW COOKER POT ROAST CHILI | RECIPE - RACHAEL RAY SHOW

Slow Cooker Pot Roast Chili | Recipe - Rachael Ray Show image

This hearty, meaty chili that's topped with roasted pumpkin seeds is made in a slow cooker.

Provided by Tina Wu

Number Of Ingredients 23

Ingredients

3 ½- to 4-pound chuck roast
Salt and pepper
3 tablespoons olive oil
One 28-ounce can diced tomatoes
1 medium onion
cut into small dice (around 2 cups)
1 small butternut squash
cut into medium dice (around 4 cups)
2 tablespoons thyme
chopped
1 cup chicken stock
1 can kidney chili beans
1 can sriracha beans
½ cup pepitas (pumpkin seeds)
½ teaspoon chili powder
½ teaspoon paprika
½ teaspoon onion granules
½ teaspoon garlic granules
¼ teaspoon cayenne pepper
½ teaspoon salt
1 tablespoon olive oil
Chopped cilantro
Shredded cheddar

Steps:

Season chuck roast liberally with salt and pepper
Heat olive oil in a large sauté pan over medium-high heat then sear the chuck roast on all sides until browned
Place the seared chuck roast in the bottom of a 7-quart slow cooker
Add in the diced tomatoes, onions, butternut squash, thyme and chicken stock
Turn cooker on high for 5-6 hours
Once the chuck roast is tender, take it out of the slow cooker and shred the chuck roast into medium pieces
Place the shredded meat back into the slow cooker along with all the beans
Mix everything up, replace the lid and cook another hour
For the pepitas, preheat an oven to 350°F
Toss the pepitas with olive oil and spices then place on a sheet tray in a single layer
Bake for 10 minutes then toss the seeds around again
Bake for an additional five minutes or until toasty
Top your Pot Roast Chili with fresh cilantro, shredded cheddar, and toasted seasoned pepitas seeds
Enjoy!

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CHILI-STYLE POT ROAST | BETTER HOMES & GARDENS

Part down-home American and part spiced-up Mexican, this pot roast is the best of two worlds. Serve it with fresh lime slices and cornbread.
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