Meal Ideas Appetizers & Sides Salads Family Dinners Entertaining Recipe Type Burgers, Tortillas & More Kabobs Oven Dishes Soups, Stews & Chili Cut of Beef Ground Beef Steaks! Roasts Pot Roast Corned and Deli Beef Convenient Beef Veal Ethnic Dishes American Asian Italian Mediterranean Mexican Method Grill Broil Braise / Pot Roast Oven Roast / Bake Stir-Fry Skillet Time 30 min or less 30 to 60 min 60 min or more Eating Light Lean Choices Print recipe —> Send recipe to a friend —> Back to browse results —> This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc. Spicy Roast Beef Chili Over Cornbread Ingredients: 1 package (1-1/2 to 2 pounds) refrigerated fully-cooked boneless beef pot roast with gravy 2 cans (14-1/2 ounces each) Italian-style diced tomatoes 1 can (15-1/2 ounces) spicy chili beans, undrained 1/2 cup sliced green onions 6 medium cornmeal muffins or cornbread squares, warmed 3/4 cup dairy sour cream Sliced green onions Instructions: 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. Makes 6 servings. Nutrition information per serving: 471 calories; 36 g protein; 41 g carbohydrate; 20 g fat; 1,697 mg sodium; 123 mg cholesterol; 5.1 mg niacin; 0.4 mg vitamin B6; 3.6 mcg vitamin B12; 4.9 mg iron; 8.6 mg zinc. View more recipes that are Family Pleasers. View more recipes that are Quick & Easy.

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