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