Spicy Roast Beef Chili Over Cornbread



  • 1 pkg. (1-1/2 to 2 lbs.) refrigerated fully-cooked boneless beef pot roast with gravy
  • 2 cans (14-1/2 oz. each) Italian-style diced tomatoes
  • 15.5 oz. can spicy chili beans, undrained
  • 1/2 cup sliced green onions
  • 6 medium cornmeal muffins or cornbread squares, warmed
  • 3/4 cup dairy sour cream
  • Sliced green onions


    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 five 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.

    VA Beef Industry Council 540-992-1992
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