soup

Roast Beef Chili

This hearty Roast Beef Chili is a rich, deeply comforting bowl perfect for cold days and hungry crowds. Unlike ground-beef chilis, this version uses tender cubes of cooked roast beef, giving every bite satisfying texture and depth. Tomatoes, kidney beans, black beans, jalapeño, beef broth, and a robust chili seasoning blend come together in a slow simmer that melds the flavors beautifully. Finished with sour cream and grated cheddar, it’s a bold, beefy chili that feels rustic, homey, and perfect for game-day gatherings or winter meals at RizzieFarms.

Servings: 6 to 8 servings
Total Time: 135 min
Pan: 4-quart Dutch oven

Ingredients

Chili Base
  • 1–2 pounds cooked roast beef, cut into 1-inch cubes
  • 1 tablespoon vegetable oil
  • 1 large onion, coarsely chopped (1 cup)
  • 1 medium green bell pepper, chopped (1 cup)
  • 2 cans (15 oz each) diced tomatoes, undrained
  • 1 can (15 oz) tomato sauce
  • 1 can (16 oz) red kidney beans, drained
  • 1 can (15 oz) black beans, drained
  • 1 cup beef broth
  • 1 jalapeño pepper, seeded and chopped
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 tablespoons ground cumin
  • 2 tablespoons chili powder
Garnish
  • 1/2 cup sour cream
  • 3 tablespoons grated cheddar cheese
Roast Beef Chili

Instructions

  1. Sauté onions and peppers Heat 1 tablespoon vegetable oil in a 4-quart Dutch oven over medium-high heat. Add 1 large chopped onion and 1 chopped green bell pepper, cooking until the onions are clear and softened.
  2. Add roast beef and liquids Stir in 1–2 pounds of cubed roast beef, 2 cans (15 oz each) diced tomatoes with their juices, 1 cup beef broth, and 1 can (15 oz) tomato sauce.
  3. Add beans and jalapeño Add 1 can (16 oz) drained kidney beans, 1 can (15 oz) drained black beans, and 1 seeded, chopped jalapeño pepper. Stir to combine.
  4. Season the chili Add 1 teaspoon salt, 1 teaspoon paprika, 1/4 teaspoon cayenne pepper, 1 1/2 tablespoons ground cumin, and 2 tablespoons chili powder. Stir well so the spices coat all ingredients.
  5. Simmer Reduce the heat to medium-low and cook the chili for 2 hours, stirring occasionally to prevent sticking and to help the flavors meld.
  6. Serve Ladle the hot chili into bowls and garnish each serving with 3 tablespoons grated cheddar cheese and a dollop of sour cream.

Notes

  • This chili is excellent for using up leftover roast beef or pot roast.
  • Add additional broth if you prefer a thinner chili.
  • Tastes even better the next day as the flavors deepen.
  • Historical chili information (from Wikipedia) included in the original recipe can be saved as an optional sidebar or blog entry.

Tags

chili beef hearty comfort food fall winter