SPICY ROAST BEEF CHILI OVER CORNBREAD

Spicy Roast Beef Chili Over Cornbread --
30 Minutes or Less
  • Total Recipe Time: 30 minutes
  • Makes 6 servings

INGREDIENTS

  1. 1 package (1-1/2 to 2 pounds) refrigerated fully-cooked boneless beef pot roast with gravy
  2. 2 cans (14-1/2 ounces each) Italian-style diced tomatoes
  3. 1 can (15-1/2 ounces) spicy chili beans, undrained
  4. 1/2 cup sliced green onions
  5. 6 medium cornmeal muffins or cornbread squares, warmed
  6. 3/4 cup dairy sour cream
  7. Sliced green onions

INSTRUCTIONS FOR SPICY ROAST BEEF CHILI OVER CORNBREAD

  1. 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.
  2. 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.
  3. Break muffins into halves or quarters; place in shallow bowls. Top evenly with chili, then with sour cream. Garnish with green onions.
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