Leftover Roast Beef Chilli

Looking for a way to use up Beef from your Sunday Lunch? This Leftover Roast Beef Chilli is perfect. Soft, tender beef that melts in your mouth in a tasty chilli sauce. A wonderful way to avoid waste while enjoying another filling family dinner.

A big roast beef dinner with roast veggies and Yorkshire puddings is one of my favourite things in the world! It’s so comforting and lovely.

We always had a Sunday lunch when I was a kid, and it’s something that I try to carry on now that I’ve got a family of my own.

That’s actually been one lovely thing about the lockdown. Husband usually works on Sundays, so Sunday roasts kind of fit in around what he’s doing.

If I’m cooking, keeping the kids entertained and trying to work, it’s a bit stressful.

Now, the husband is home, and more often than not, cooking our Sunday lunch. It’s such a nice time to sit down as a family and eat.

We’ve also got into the habit of watching an episode of The Mandalorian on Disney + with some cake afterward. It’s become my favourite time of the week.

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Roast Beef on plate

Another fantastic thing about a Sunday roast is the leftovers. We’ve always got plenty of beef left, and I love nothing more than creating another big family meal with it.

This Leftover Roast Beef Chilli is a great way to use up leftover meat, avoiding waste, saving money, and eating nutritious family food.

What is the Difference Between Chilli and Chilli Con Carne?

Well, I call this meal my Leftover Beef Chilli. But, technically speaking, it is a chilli con carne. Chilli is little red/green…vegatable? Fruit? Thing? That we put in in.

We’ve been learning Spanish in homeschool, and apparently con carne translates as “with meat”. Chilli Con Carne is the meal, chilli is the fruit/veg/thing or the flavour.

Cooking with Leftover Roast Beef

Leftover beef is so great to cook with. It’s already nice and tender from roasting, so it’s exceptionally versatile.

I find that leftover roast beef works especially well slow-cooked in a rich sauce, like in this Leftover Roast Beef Chilli. But, it’s also great in a hotpot, stroganoff, curry, chow mein, cottage pie or ragu.

If you like this chilli, you should definitely try my leftover roast beef burritos too!

Closer shot of chilli in ovenproof dish.

Can You Make This Leftover Roast Beef Chilli Later in the Week?

Absolutely! I generally dice my leftover roast beef into small cubes or chunks on Sunday evening, after we’ve eaten and the joint is cooled.

I then pop it in the fridge in a sealed tub.

If you don’t want to cook this chilli on Monday, as long as the joint was in date, it will be fine in the fridge for 2-3 days.

Top shot of leftover beef chilli in ovenproof dish. 2 Bowls of served chilli with rice to side. Forks and salt and pepper at bottom of image.

Could You Follow This Leftover Roast Beef Chilli Recipe with Fresh Beef?

Yes! When I’m making chilli with fresh beef I typically use beef mince, but if you’ve got some diced beef, or just prefer chunkier meat, you could absolutely still use this recipe.

Just fry the beef in a little oil until browned and then set it to one side and follow this recipe.

What is the Best Secret Ingredient in Chili?

Everyone that makes chili con carne regularly seems to have a secret chili ingredient, that just gives it that something extra, a slightly different taste that they think makes their chili special.

My secret chili ingredient is cinnamon. Either a stick, popped in while my chili simmers, or a little pinch of ground cinnamon in with the other spices.

Other secret ingredients in a chili might include coffee powder, chocolate, marmite, Worcester sauce, vinegar, soy sauce, nutmeg, cloves, or peanut butter.

Give them a go, or experiment to find your own secret chili ingredient!

Can You Freeze This Beef Chilli?

Closer view of served beef chilli with rice

I know some people are a bit fussy about freezing food. This article from the NHS has some great tips if you’ve got any worries.

You can freeze this chilli once cooked, just leave it to cool and place in an airtight tub.

Thaw slowly in your fridge and reheat slowly in a pan until piping hot. Eat within 24 hours of taking it out of the freezer.

How To Serve Beef Chilli

I love chilli and rice, but we sometimes serve it with pitta bread too, and beef chilli on a soft buttered jacket potato is great! How do you serve your chilli?

Close shot of beef chilli on fork, ovenproof dish in background, blurred.

What If You Don’t Have Much Beef?

500g of leftover roast beef is perfect for a family of 4. If you have less than this though, don’t worry, you can still make a fab Leftover Roast Beef Chilli.

Just add some extra beans, or some tortilla chips to serve to fill you up.

If you are adding extra beans, kidney are great, but butter beans, haricot beans, pinto beans or pretty much any other bean would taste great too.

Is Chilli a Healthy Meal?

Chilli can be healthy, it really does depend on the fat content of your meat.

I use low-calorie cooking spray to avoid any excess fat, and I like to think that the inclusion of fresh ingredients and fibre packed beans means that while it might be quite high in fat, it’s certainly nutritious and very filling.

Yield: 4 People

Leftover Roast Beef Chilli

Cooking pot filled with leftover beef chilli, 2 portions in bowls at side

Soft, tender beef that melts in your mouth in a tasty chilli sauce. A wonderful way to avoid waste while enjoying another filling family dinner.

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes


  • Calorie controlled spray
  • 500 g Leftover roast beef - Chopped into small chunks
  • 2 Red Chillies – Finely chopped or 1 tsp easy chilli
  • 1 Onion – Finely Sliced
  • 3 Cloves Garlic – Crushed
  • 1 Red Pepper – Finely Chopped
  • 150 ml Red wine
  • 500 ml Beef stock
  • 400 g Tinned tomatoes
  • Splash Henderson’s Relish
  • 1 Tin Red kidney beans – Drained and rinsed
  • 1 tsp Cumin
  • 1 tbsp Chilli powder
  • 1 tsp Smoked Paprika
  • Pinch Cinnamon
  • 1 Bay leaf
  • Pinch salt and pepper


  1. Mist a large ovenproof dish, saucepan or frying pan with cooking spray and heat gently
  2. Fry the onions and garlic for 5 minutes, until soft and fragrant
  3. Add the beef, peppers, and chilli and stir well
  4. Pour in the red wine and simmer for 3 minutes, stirring often
  5. Add the stock, tinned tomatoes and Henderson’s relish and mix together
  6. Return to a simmer
  7. Add the kidney beans, cumin, chilli powder, paprika, cinnamon, bay and a pinch of salt and pepper and stir
  8. Simmer for 1 hour, stirring often


  • Serve with rice for a filling dinner
  • If using uncooked diced beef, brown by frying in a little oil first, remove from the pan, set to one side until needed and follow this recipe
  • I keep a jar of “lazy chilli” in the fridge, and often use 1tsp instead of fresh chilli

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 336Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 65mgSodium: 1662mgCarbohydrates: 30gFiber: 7gSugar: 11gProtein: 34g

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors.

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2 thoughts on “Leftover Roast Beef Chilli”

  1. We do the same here in the states. Traditionally we’d serve it with cornbread, either homemade or from a mix. I might reheat the beef roast in a pressure cooker or a slow cooker to further tenderize the meat, and then continue on with adding the rest of the ingredients.


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