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Favorite Recipes: Spicy Roast Beef Chili Over Cornbread

Recipe Author

Name: Billie K. (booklady2)
Total Recipes: 2



Spicy Roast Beef Chili Over Cornbread

Dish: Stews
Dish Type: Meats
Cooking Method: Stove Top
Difficulty: 2 / 10
Servings: 6
Prep Time: 10
Cook Time: 20

  • 1 package 1-1/2- 2 lbs - refrigerated fully-cooked boneless beef pot roast w/gravy
  • 1 can 15-1/2 oz. - 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 5 minutes.

2. Manwhile 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. Makes 6 servings.


2001 National Beef Cook-Off- Prepared Beef Category Runner- Up Patricia Schroedl- Wisconsin- TDR- Jan. 2008

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