Last month I tried taking my mother’s pot roast recipe and by adjusting it slightly I turned it into pot roast soup. This month I’ve taken her recipe and combined it with my favorite chili and VOILA you end up with pot roast chili. I promise that next month I WON’T be making pot roast ice cream or pot roast muffins. I know where to draw the line. Truth be told, I love plain old pot roast – but for a change of pace, this chili is mighty good.
Pot Roast Chili (serves six, can easily be doubled)
- 3 tablespoons olive oil
- 3½ to 4½ lbs pot roast (cross rib, shoulder clod, chuck)
- 1 large shallot, chopped fine
- 2 medium onions, chopped fine
- 1 teaspoon oregano
- 1 tablespoon ground cumin
- ¼ teaspoon cayenne pepper
- 2 tablespoons chili powder
- One 15-oz can tomato sauce
- One 15-oz can chopped tomatoes
- One 15-oz can diced tomatoes with chilies
- 1 teaspoon salt
- ½ cup Masa (Mexican corn flour)
- 1 cup water
- 1 can pinto beans (drained)
- 1 can kidney beans (drained)
Preheat oven to 400 degrees.
Brown the chuck roast in a large pot on both sides in hot olive oil. Remove pot roast from the pan and set aside. Brown the garlic and the onions in the pan drippings until soft, approximately 10-12 minutes. Add the tomato sauce, both kinds of chopped tomatoes, the spices and the salt. Stir together and let simmer for five minutes uncovered. Correct seasoning. Add back the pot roast and cover. Place pot roast in oven and reduce heat to 300 degrees. Bake 3 ½ to 4 ½ hours.
Remove pot roast from covered pot and place on cutting board. Shred the meat, removing any excess fat. Return meat to pot. Place pot on stovetop.
Place the masa in a medium bowl and pour in the cup of water. Blend together with a fork or a whisk until it forms a smooth paste. Add the masa to the chili and mix well.
Add the beans and cook on low for ten more minutes. Serve with whatever you like on chili. Sour cream, grated cheese, green onions or white onions all work. We like this chili over mashed potatoes. You can also cool the chili and freeze it.