Leftover Roast Beef Chilli

Ingredients

• 30 ml (2 tablespoons)olive oil
• 1onion, diced
• 2garlic cloves, crushed or finely chopped
• 3 teaspoonsmild chilli powder
• 1 teaspoondried chilli flakes
• 1 × 400 g tinchopped tomatoes
• 1 × 400 g tinkidney beans
• 300 mlbeef stock, fresh or made from a cube
• 500 gleftover roast beef, cut into small cubes
• 300 gbasmati or long-grain rice, to serve

Instructions

1. 1

   Soften the onion

   Heat the olive oil in a wide, deep pan and add the diced onion. Cover and cook over a low heat for 5 minutes, stirring occasionally, until softened but not browned.

2. 2

   Cook the spices

   Add the garlic, chilli powder and chilli flakes. Stir and cook uncovered for 1 minute.

3. 3

   Simmer the sauce

   Add the chopped tomatoes, kidney beans and beef stock, then bring to the boil. Lower the heat and simmer for 15 minutes, stirring from time to time.

4. 4

   Heat the beef

   Stir in the cubed beef and cook for a further 5 minutes, until piping hot all the way through.

5. 5

   Cook the rice

   While the chilli cooks, prepare the rice according to the packet instructions or to your preference.

What is roast beef chilli?

Chilli is a hearty, spiced dish associated with American cooking, commonly made with beans, tomatoes and meat. This version uses cooked roast beef instead of mince, making it a useful way to turn leftovers into a substantial meal.

The beef is added near the end, so it warms through in the tomato and stock sauce without needing a long braise. Kidney beans add body, while rice makes the chilli easy to serve as a complete dinner.

Nutrition and macros by portion

The nutrition label shows one serving as written: 760 calories, 44g protein, 82g carbs, 19g fat.

The rice and kidney beans provide most of the carbohydrates, while the roast beef contributes most of the protein. Olive oil and the beef account for much of the fat, with the exact amount depending on how lean the leftovers are. Serve with extra vegetables and, if you prefer a lighter plate, use a smaller scoop of rice.

Choosing and preparing the beef

Small cubes: cut the leftover beef into pieces of a similar size so they warm through evenly. If the roast has a thick layer of fat or any string, remove it before cubing.

Already cooked: the beef does not need to brown or cook from raw in this recipe. Add it only after the sauce has simmered, then heat it through thoroughly.

Building the chilli flavour

Soft onion: cook it gently with the lid on for the full 5 minutes, stopping when it is tender rather than browned. This gives the sauce a mellow base.

Spices: briefly cook the garlic and chilli in the pan before adding the wet ingredients. Keep them moving and avoid letting the garlic catch, which can make its flavour harsh.

Getting the sauce right

Gentle simmer: after bringing the tomatoes, beans and stock to the boil, turn the heat down and simmer for 15 minutes. Stir occasionally to prevent the beans or sauce from sticking to the bottom.

Final texture: the sauce should be hot and spoonable, with the beans intact and the beef warmed through. If it seems thinner than you like, allow it to simmer gently a little longer before adding the beef.

Rice and serving

Rice: cook the 300 g according to its packet instructions while the chilli simmers. Basmati gives a fragrant, separate grain; long-grain rice is another straightforward option.

To serve: spoon the chilli over the rice so each portion gets sauce, beans and beef. A simple green salad or steamed vegetables can add a fresh contrast.

Recipe notes & tips

• Use a wide, deep pan so the sauce can simmer evenly without splashing.
• Drain and rinse the kidney beans if you want to reduce the liquid they bring to the pot.
• Taste the stock before adding salt, as stock cubes and leftover beef can already be seasoned.
• Keep the heat low while softening the onion so it turns tender without browning.
• Cut the beef into small, even cubes for more consistent heating.
• Start cooking the rice while the sauce simmers to have both ready together.

Variations

• More heat: increase the chilli flakes gradually to suit your preference.
• Milder chilli: leave out the dried chilli flakes for a gentler result.
• Extra vegetables: add diced peppers with the onion and soften them together.
• Smoky flavour: use a smoky chilli powder in place of some of the mild powder.
• Rice alternative: serve the chilli with baked potatoes instead of rice.

Common mistakes to avoid

• Browning the onion: keep the heat low and the lid on so it softens without catching.
• Burning the garlic: cook it with the spices for only 1 minute, stirring constantly.
• Boiling hard: lower the heat once the sauce reaches the boil so it simmers gently.
• Adding beef too early: wait until the sauce has simmered for 15 minutes to avoid overcooking the roast.
• Serving beef before it is hot: cook it for the full 5 minutes and check that it is piping hot throughout.
• Guessing the rice timing: follow the packet instructions while the chilli simmers.

How to store

Cool leftovers promptly, refrigerate in a covered container and use within 2 days. Reheat the chilli until piping hot throughout; reheat rice separately until steaming hot, adding a splash of water if needed.

Frequently asked questions