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Good Housekeeping published a recipe for turning leftover pot roast into black bean chili. The recipe takes 25 minutes, serves six and uses the leftover beef, vegetables and cooking liquid; it does not provide storage or reheating guidance for the roast.
Good Housekeeping has published a recipe for using leftover pot roast in a black bean chili that takes 25 minutes and serves six. The dish combines chopped beef and vegetables with two cans of black beans, spices and the roast’s reserved cooking liquid, offering a way to turn leftovers into another meal.
The recipe calls for the reserved beef, vegetables and cooking liquid from a pot roast, along with vegetable oil, garlic, ground cumin, chili powder, salt and two 15-ounce cans of no-salt-added black beans. Good Housekeeping lists the yield as six servings and the total preparation and cooking time as 25 minutes. It gives a calorie estimate of 380 per serving.
To make it, chop the leftover beef and vegetables. Heat oil in a five-quart saucepan over medium heat, then cook pressed garlic, cumin and chili powder for two minutes, stirring. Add the beans, chopped leftovers, reserved cooking liquid and a quarter teaspoon of kosher salt. Bring the mixture to a boil, then lower the heat and simmer for 10 minutes, stirring occasionally.
Good Housekeeping suggests serving the chili with chopped cilantro, sour cream and lime wedges. The recipe’s stated timing assumes the pot roast has already been cooked and its beef, vegetables and cooking liquid are available. It does not require making a fresh roast as part of the 25-minute chili preparation.
A Second Meal From Pot Roast
The recipe offers a practical use for cooked beef and vegetables that might otherwise be served again in the same form. Adding black beans, cumin and chili powder changes the meal’s flavor and texture, while the reserved cooking liquid provides a base for the chili. The approach may suit households looking to make another dinner without starting with raw beef.
The stated 25-minute total time applies to the chili itself, not to cooking the original pot roast. That distinction matters for meal planning: the key ingredients need to be prepared and on hand before the quick simmer begins. The source gives no comparison of cost, nutrition beyond its calorie estimate, or food-waste reduction, so those benefits should not be treated as measured results.
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From Slow-Cooked Roast to Chili
Good Housekeeping describes the beef as leftover pot roast, which can be made in a slow cooker using the publication’s separate Pot Roast with Red Wine Sauce recipe. The chili instructions do not include that roast recipe or specify how much cooked beef, vegetables or cooking liquid to use, instead referring to the portions that were reserved.
The chili’s main additions are black beans and warm spices. The recipe specifies no-salt-added beans, rinsed before use, and adds a measured quarter teaspoon of salt to the pot. Cilantro, sour cream and lime are listed as serving suggestions rather than ingredients required for the simmer.
““Leftover pot roast, made easily in your slow cooker with our recipe for Pot Roast with Red Wine Sauce Recipe, adds extra protein and delicious beefy flavor to this spicy black bean chili.””
— Good Housekeeping
Portion Sizes and Safe Storage
The supplied recipe does not state how much leftover beef, vegetables or cooking liquid to use, nor does it give a specific quantity for the finished roast leftovers. That leaves the balance of meat, beans and liquid dependent on what remains from the original pot roast. It also does not say how to adjust the seasoning or cooking time for different amounts.
The source gives no instructions for cooling, refrigerating, freezing or reheating leftover pot roast, and it does not state a target internal temperature for the finished dish. The recipe’s 10-minute simmer is a cooking direction, not a substitute for safe handling guidance. Readers should follow current food-safety advice for prompt refrigeration and thorough reheating of leftovers. Sour cream is a dairy allergen; the source does not list allergen information for every possible brand of ingredients.
Prepare the Leftovers Before Cooking
There is no follow-up announcement or additional development identified in the supplied report. For cooks using the recipe, the next step is to chop the reserved roast and vegetables and measure the available cooking liquid before heating the spices. The recipe then calls for adding the beans and leftovers, bringing the mixture to a boil and simmering it for 10 minutes.
Because quantities for the roast leftovers are not specified, cooks will need to work with what they have and check the chili’s consistency and seasoning as it simmers. The source does not provide a tested variation for fresh beef, other beans or a different serving size.
Key Questions
How long does the pot roast chili take?
Good Housekeeping lists a 25-minute total time, including the chili preparation and cooking. The original pot roast must already be cooked; its preparation time is not included.
How many servings does the recipe make?
The recipe lists six servings and an estimate of 380 calories per serving.
What ingredients go into the chili?
It uses leftover pot roast beef, vegetables and reserved cooking liquid; vegetable oil; garlic; cumin; chili powder; two 15-ounce cans of rinsed, no-salt-added black beans; and kosher salt. Cilantro, sour cream and lime wedges are suggested for serving.
Can the chili be made without leftover pot roast?
The supplied recipe is specifically written for cooked pot roast leftovers and does not provide a tested substitute or instructions for using raw beef.
Does the recipe provide leftover storage instructions?
No. The report does not specify storage or reheating steps for the roast or the finished chili. Follow current food-safety guidance for refrigerating and reheating leftovers.
Source: rss
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