Spicy Roast Beef Chili Over Cornbread
Total Recipe Time: 30 minutes
Makes 6 servings
Ingredients1 package (1-1/2 to 2 pounds) refrigerated fully-cooked boneless beef pot roast with gravy2 cans (14-1/2 ounces each) Italian-style diced tomatoes1 can (15-1/2 ounces) spicy chili beans, undrained1/2 cup sliced green onions6 medium cornmeal muffins or cornbread squares, warmed3/4 cup dairy sour creamSliced green onions
- 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.
- 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.
- Break muffins into halves or quarters; place in shallow bowls. Top evenly with chili, then with sour cream. Garnish with green onions.
Nutrition information per serving: 471 calories; 2 g fat; 123 mg cholesterol; 1697 mg sodium; 41 g carbohydrate; 36 g protein; 5.1 mg niacin; 0.4 mg vitamin B6; 3.6 mcg vitamin B12; 4.9 mg iron; 8.6 mg zinc.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc.
© Cattlemen's Beef Board and American National CattleWomen, Inc.