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Good Housekeeping’s recipe listing describes turning reserved pot roast, vegetables and cooking liquid into black bean chili. The listing gives six servings and a 25-minute total time; it calls for cumin, chili powder and garlic, then simmers the ingredients for 10 minutes.
Good Housekeeping’s recipe listing presents a way to turn leftover pot roast into black bean chili, with six servings and a listed 25-minute total time. The recipe calls for reserved beef, vegetables and cooking liquid from a pot roast, combined with canned beans, garlic, cumin and chili powder.
According to the Good Housekeeping recipe, the ingredients include one teaspoon of vegetable oil, two pressed garlic cloves, one tablespoon plus one teaspoon of ground cumin, one teaspoon of chili powder and two 15-ounce cans of no-salt-added black beans. It also calls for reserved beef, vegetables and cooking liquid from the pot roast, along with a quarter teaspoon of kosher salt.
The recipe’s directions say to chop the reserved beef and vegetables, heat the oil in a five-quart saucepan over medium heat, and cook the garlic and spices for two minutes while stirring. The directions then call for adding the beans, beef, vegetables, cooking liquid and salt. Bring the mixture to a boil, lower the heat and simmer for 10 minutes, stirring occasionally.
Good Housekeeping suggests serving the chili with chopped cilantro, sour cream and lime wedges. Its listing gives the dish as 380 calories per serving. The supplied source does not specify how optional toppings affect that figure.
A Second Meal From Pot Roast
Good Housekeeping’s recipe uses both the meat and the vegetables and cooking liquid left from a pot roast. The directions add the reserved cooking liquid to the chili, carrying the roast’s beef flavor into another meal. For households planning around leftovers, the recipe gives a defined next use and lists a 25-minute total time.
The recipe calls for a short simmer rather than cooking raw beef from scratch. Its listed timing and yield can help readers assess whether it suits a weeknight meal, although actual preparation time may vary depending on the leftovers and chopping required.
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How the Leftovers Become Chili
Good Housekeeping presents the chili as a use for beef made with its separate Pot Roast with Red Wine Sauce recipe. The chili instructions call for the roast’s reserved beef, vegetables and cooking liquid, connecting the two dishes. The supplied source does not give substitutions or adjustments for different amounts of leftover meat or liquid.
According to the recipe, the main additions are canned black beans and garlic, cumin and chili powder. It instructs readers to rinse the beans and specifies no-salt-added cans, then calls for a measured amount of kosher salt. The listing provides no detailed nutrition breakdown beyond its stated calorie count.
Details the Recipe Does Not Give
The supplied Good Housekeeping recipe does not state the exact weight or volume of leftover beef, vegetables or cooking liquid to use. Since those amounts can vary with the original roast, the final thickness and flavor may differ. The listing also does not specify a chili powder heat level, alternatives for dietary restrictions, or storage and reheating instructions for the finished chili.
Good Housekeeping lists a 25-minute total time and six servings but provides no separate preparation-time estimate or serving-size measurement. Its 380-calorie figure is given per serving, without explaining the effect of toppings such as sour cream. The supplied recipe does not give food-safety temperatures; readers should follow safe handling practices for cooked leftovers, including prompt refrigeration and thorough reheating.
Preparing the Meal at Home
Readers following Good Housekeeping’s recipe need cooked pot roast and its reserved vegetables and liquid. The listed method is to chop the leftovers, cook garlic and spices in oil, add the beans and reserved roast components, bring the mixture to a boil and simmer for 10 minutes. The supplied source gives no further update or follow-up milestone; this is a published recipe rather than a developing event.
Key Questions
How long does the pot roast chili take?
Good Housekeeping lists a 25-minute total time, including a 10-minute simmer. The supplied recipe does not break out preparation time, so chopping and handling time may vary.
How many servings does the recipe make?
Good Housekeeping’s recipe lists six servings. It does not specify the volume or weight of each serving.
What ingredients are used?
Good Housekeeping’s recipe combines reserved pot roast, vegetables and cooking liquid with two 15-ounce cans of no-salt-added black beans, garlic, vegetable oil, cumin, chili powder and kosher salt. It suggests cilantro, sour cream and lime wedges for serving.
Can the recipe use any leftover pot roast?
The instructions call for leftover beef, vegetables and cooking liquid from pot roast, but do not specify quantities or adjustments for different roast recipes. Good Housekeeping pairs the recipe with its pot roast with red wine sauce.
How should leftovers be stored and reheated?
The supplied Good Housekeeping recipe does not give storage or reheating instructions. Follow standard food-safety practices for cooked leftovers: refrigerate promptly and reheat thoroughly before serving.
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