Pot Roast Super Chili
A hearty and flavorful chili featuring tender pot roast, beans, and rich sauces, perfect for feeding a crowd and ideal for cozy gatherings or family dinners.
Ingredients
Instructions
- Pour red wine and dry onion soup mix over the roast.
- Cover and bake until the roast is tender.
- Shred the roast into pieces.
- Save all the juices from the roast.
- Add the shredded roast, juices, and all canned ingredients to a large pot.
- Simmer the mixture together until flavors meld.
Tips & Substitutions
For a richer flavor, consider using a full-bodied red wine such as Cabernet Sauvignon or Merlot. If you prefer a non-alcoholic option, beef broth can substitute for the wine. To enhance the dish, add a tablespoon of chili powder or cumin. If you like it spicy, include some diced jalapeños or a sprinkle of cayenne pepper.
Serving Suggestions
Serve the Pot Roast Super Chili with warm cornbread or over a bed of rice for a hearty meal. Top with shredded cheese, diced onions, or sour cream for added flavor. This dish pairs beautifully with Mrs. Cates Potato Salad for a comforting spread that is sure to satisfy.
Storage & Reheating
Store leftover chili in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze portions in freezer-safe bags for up to 3 months. To reheat, thaw in the refrigerator overnight and heat on the stove over medium heat, stirring occasionally until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Pot Roast Super Chili contains roughly 253 calories, with 17g protein, 37g carbohydrates, and 4g fat. It is an excellent source of dietary fiber (41% of the Daily Value), protein (34% of the Daily Value), and iron (24% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 567mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat for this chili?
Yes, while a roast is ideal for shredding, you can use chuck roast or brisket for similar results. Just ensure the meat is well marbled, as it will provide the tenderness and flavor needed for this dish.
How can I make this chili vegetarian?
To make a vegetarian version, substitute the roast with a mix of sautéed mushrooms, lentils, and additional beans. Use vegetable broth instead of red wine and canned beans for a hearty and satisfying chili without meat.
What can I do if the chili is too thick?
If your chili turns out too thick, simply add a bit of beef broth or water until the desired consistency is reached. Stir well to combine and allow it to simmer for a few minutes to ensure the flavors meld.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).