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 Spicy Roast Beef Chili
Over Cornbread
Patricia Schroedl, WISCONSIN
Total preparation and cooking time: 30 minutes ยท Makes 6 servings.
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1
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package (1-1/2 to 2 pounds) refrigerated fully-cooked boneless beef pot roast
with gravy
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2
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cans (14-1/2 ounces each) Italian-style diced tomatoes
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1
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can (15-1/2 ounces) spicy chili beans, undrained
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1/2
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cup sliced green onions
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6
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medium cornmeal muffins or cornbread squares, warmed
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3/4
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cup dairy sour cream
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Sliced green onions
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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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