Wondering what to do with your leftover roast beef? Why not make this delicious Leftover Roast Beef Chilli? It’s quick, simple and even tastier than a chilli made with mince. No roast beef leftovers? No problem! Read on to find out how you can ‘create’ some leftovers.
I love a joint of roast beef on a Sunday, but inevitably there are leftovers! You could of course have cold meat the next day or roast beef sandwiches, but I much prefer to use my leftovers to make this delicious Leftover Roast Beef Chilli con Carne. And because it’s made with roast beef it’s much tastier than a chilli made with mince and much quicker than a slow cooked beef chilli, making it perfect for a busy weeknight.
This recipe makes a medium hot chilli, just enough spice to balance the flavour of the beef, but still keep it family friendly (this is just about on the limit of what my kids can cope with!), but if you prefer a milder or hotter flavour, simply adjust the chilli powder and chilli flakes to your liking.
This Leftover Roast Beef Chilli is great served with steamed basmati rice, Homemade Guacamole and my Easy Peasy Salsa. Alternatively serve in tortilla wraps or on baked potatoes with grated cheese and sour cream.
No leftover roast beef? No problem. You can easily make this quick and tasty beef chilli using beef mince, diced beef or even steak if you want a real treat! Simply brown off the mince or diced beef and then follow the recipe below. For the steak version, cook your steak in a super hot pan for 2 minutes on each side, then leave to rest for 5 minutes before cutting into bite-sized pieces and continuing with the recipe.
Do you prefer chicken to beef? Why not check out my Chicken Chilli Con Carne. Or if you want a veggie (and indeed vegan) version, why not try my Quick Beany Chilli?
Leftover Roast Beef Chilli
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 2 garlic cloves crushed or chopped small
- 3 teaspoons mild chilli powder
- 1 teaspoon dried chilli flakes
- 400 g tin chopped tomatoes
- 400 g tin kidney beans
- 300 ml beef stock fresh or from a cube (I use Kallo Organic)
- 500 g leftover roast beef cut into small cubes (see note)
- 300 g basmati or long grain rice to serve
Method
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Put a drizzle of olive oil into a wide, deep pan and add the diced onion. Put the lid on and cook on a low heat for 5 minutes until softened but not brown. Stir occasionally.
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Add the garlic, chilli powder and chilli flakes. Stir and cook for 1 more minute, uncovered.
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Add the chopped tomatoes, kidney beans and beef stock and bring to the boil. Turn the heat down and simmer for 15 minutes, stirring occasionally.
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Add the beef and cook for a further 5 minutes until the meat is piping hot all the way through.
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While the chilli is cooking, cook the rice according to the packet instructions or your own preferences.
Notes
(1) If using beef mince or diced beef, simply brown off the meat first and then continue with the recipe. Add the beef back into the pan when you add the tomatoes and stock and cook your chilli for 20 minutes.
(2) If using steak, cook your steak in a super hot pan for 2 minutes on each side, then leave to rest for 5 minutes before cutting into bite-sized pieces and continuing with the recipe exactly as written (adding the meat into the pan 5 minutes before the end).
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I am linking this up to Brilliant Blog Posts, Cook Blog Share, Cook Once Eat Twice, Free From Fridays and Recipe of the Week.
Another beautiful recipe Eb! Hubby is confused as to what leftover roast beef is though – LOL!!!
Aw, thanks Midge…I did wonder if anyone was going to make that point! You know the answer, though right? Buy a bigger joint!! 😉 Eb x
Like Midge, roast beef leftovers are hard to come by in my house. But next time I make it, I will make a point of squirreling some away so that I can make this delicious chili! Failing that, I will definitely give the steak variation a try. The timing of this recipe is perfect, too: it’s getting quite nippy at night here in Wisco USA—even though it’s AUGUST. Sigh. I’ll feel better about the end of summer with a bowl of THIS, I’m sure. 🙂
I really recommend the steak version, if you don’t have any leftovers…it is soooo nice and such a treat! I am sad about summer ending…but not too sad as autumn really is my favourite season…early autumn is often much nicer weather than August and I much prefer autumn food!! 😀 Eb x
What a good idea – I tend to just make sandwiches if there is any leftover #cookblogshare
Aw, thanks Louise…I must admit leftover roast beef sandwiches are nice…but this is even yummier…IMHO!! Eb x
I love recipes that make good use of leftovers. Also love that you have a chicken version! #cookblogshare
Thanks Stephanie! Yes, I love creating yummy ways to use up leftovers…I’m gradually creating quite a collection! The chicken chilli is super yummy too and a great easy peasy midweek meal…in fact, it’s one of the most popular recipes on my site! Eb x
Roast Beef and Chilli,two of my fave things.This recipe sounds divine. Great idea.We had chilli this week too. We went to Bournemouth in a static caravan and I made up a big batch to take with us.All the family love it and it’s so versatile isn’t it? Lovely pics too,it’s made me very hungry!xx
Haha – me too! Especially chilli – I am chilli obsessed…I have so many versions on EPF!! (and even more in my blog planning spreadsheet) Thanks for your kind comments 🙂 Eb x
Great idea! I have three younger kids so we often have left overs in our house, that is unless it’s pizza night, somehow then my children eat like adults! hehe 🙂 Anyway, love this idea. Chili is always a favorite of mine, love how quick this is.
Oh don’t get me started on children and leftovers – aaaaaargh!!! But yes, you are so right about pizza…the same happens in this house…and they seem to have room for garlic bread too! Thanks for your kind comments 🙂 Eb x
Oh yum! I adore chilli beef and I love how you have used leftover beef x #CookBlogShare
Thanks Kirsty, me too! Such a great way to use leftover beef and tastes so yummy – better (and quicker) than a chilli made with mince!! Eb x