🔥 Pot Roast Chili Mac & Cheese with Cornbread Muffins 🧀🥣🌽
Comfort food just got a serious upgrade — this isn’t your regular bowl of chili. We’re talking slow-cooked tender pot roast, hearty beans, rich tomato chili, and creamy mac & cheese all piled together like a warm hug. And don’t forget those sweet cornbread muffins to soak it all up! 😮💨 Let’s make this magic happen 👇
📌 Ingredients
For the Pot Roast Chili:
2.5–3 lbs chuck roast (cut into large chunks)
1 tbsp oil (for searing)
1 small onion, diced
1 green bell pepper, diced
4 garlic cloves, minced
1 (15 oz) can kidney beans, drained
1 (15 oz) can black beans, drained
1 (15 oz) can diced tomatoes
1 (8 oz) can tomato sauce
1 tbsp tomato paste
1 cup beef broth
1 tbsp chili powder
1 tsp cumin
1 tsp smoked paprika
1 tsp garlic powder
Salt & pepper to taste
Optional: ½ tsp crushed red pepper for heat 🌶️
For the Mac & Cheese:
2 cups elbow macaroni
2½ cups whole milk
2 cups shredded sharp cheddar cheese
1 cup shredded Colby Jack cheese
2 tbsp butter
Salt & pepper to taste
Optional: ¼ tsp ground mustard or a splash of hot sauce for extra flavor
For the Cornbread Muffins:
1 cup cornmeal
1 cup all-purpose flour
⅓ cup sugar
1 tbsp baking powder
½ tsp salt
1 cup milk
2 eggs
⅓ cup oil or melted butter
Optional: Honey for brushing on top after baking 🍯
🔥 Instructions
1. Cook the Pot Roast Chili:
Season chuck roast with salt, pepper, garlic powder & paprika.
In a Dutch oven or heavy pot, heat oil and sear roast pieces until browned on all sides.
Add onions, peppers & garlic. Sauté for 3 minutes.
Stir in tomato paste, diced tomatoes, tomato sauce, beans, and all seasonings.
Pour in beef broth and stir well. Cover and simmer on low for 2½–3 hours (or until the roast shreds easily).
Shred beef in the pot and let it simmer uncovered for 15 minutes to thicken.
2. Make the Mac & Cheese:
Boil macaroni until al dente. Drain and return to the pot.
Add milk, butter, and seasonings. Stir until heated, then slowly melt in cheeses.
Mix until creamy and gooey! You can also broil it for 2-3 minutes for a baked cheese crust. 🔥
3. Bake Cornbread Muffins:
Preheat oven to 375°F (190°C).
Mix dry ingredients in one bowl, wet in another. Combine and stir until smooth.
Pour into greased muffin tin or liners. Bake 15–18 minutes.
Brush with honey or butter while hot for that golden shine ✨
🍽️ To Serve:Spoon your rich, meaty chili in a bowl, top with a mound of mac & cheese, and sprinkle a little parsley on top if you fancy. Serve with 1–2 cornbread muffins on the side to soak up every last drop. Heaven in a bowl. 🥄💯
💡 Pro Tip:
Add a splash of BBQ sauce or a smoked chipotle pepper to your chili for a bold, smoky twist. Want it extra cheesy? Add a handful of mozzarella or cream cheese to your mac!