Pot Roast Chili Pie

It's about to rain in the desert, and that means it's comfort food time!  I always keep a beautiful pot roast in the freezer, waiting for cool weather.

I was going to make gumbo today, but instead decided that Chili pie would work for my food cravings as well!

I love making chili and this version is so simple and truly is a one pot dish. If you have a slow cooker you can transfer the mixture to the slower cooker after browning the meat.

We start off with a nice spice blend of chili powder, black pepper, onion and garlic powder,  creole seasoning and oregano.

Lightly season the diced pot roast. Remember, the pot roast will dice easier if it's slightly frozen. 

Now for the easy part, throw all the vegetables into a blender and blend well.

We made a quick sauce and it's delicious. 

Look at the meat, I browned it in batches. You don't want to steam the meat, so please brown in small batches. 

Once you brown all the meats, add the roast back to the pot, pour in the blended vegetables, add more spices, mix well.

Allow the chili to cook for about 1 hour. Add more liquid if needed to thin sauce.

The chili turned out perfectly. I placed corn chips in the bowl, topped with chili, sour cream, lots of cheese and a little onion or chives. 

It's all assembled and ready to eat!

Pot Roast Chili Pie

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6

Ingredients:

2 lb. beef pot roast, diced
1 white onion
1 bell pepper
3 cloves garlic
2 chipotle peppers
2 Serrano peppers
6 ounces hot tomato sauce 
4 ounces roasted hatch chiles   
15 ounces pinto beans, drained, rinsed 
3 1/2 cups beef broth, low sodium 
3 tablespoon of chili powder 
2 tablespoon creole seasoning  
1 tablespoon garlic powder  
1 tablespoon onion powder 
1 tablespoon ground oregano 
1 tablespoon black pepper 
extra virgin olive oil. 
cheese 
corn chips  
green onions to garnish 
 
Directions: 
 
Mix seasoning blend and set aside. Place vegetables in a blender and chopped finely. Chop pot roast into about 1/2 inch chunks. Season with 2 tablespoons of seasoning blend, mix well and set aside. 
 
Add about 2 tablespoons of olive oil to a pot and heat over medium heat.  

Add pot roast to pan in batches, brown about 3 minutes on each side, repeat. 

Place all meat back into pan, season with 1 tablespoon of seasoning blend, mix well. 

Add chopped vegetables to pot, hot tomato sauce, roasted Hatch chilies, broth, and remaining seasonings, mix well. Add remaining seasonings.  

Cook over medium-low heat, stirring occasionally for about 45 minutes or until meat is tender.  Chili will thicken upon standing. 

Serve in a large bowl, topped with cheese, Frito corn chips, and sour cream.