Ingredients
Scale
- 1 package Hurst’s Slow Cooker Chili with seasoning packet
- 6 cups water (if you soaked overnight) or 8 cups water (if you didn’t soak the beans)
- 2 tsp beef bouillon
- 3 Tbsp dehydrated onion or 1 onion minced
- 2 tsp garlic powder
- 1 lb leftover roast beef
- 2 tsp salt
- 2 cups leftover beef gravy
- 2 Tbsp tomato paste
- Leftover mashed potatoes
- Salt and pepper
Instructions
- Soak beans overnight if you remember. If not, rinse them and add to the slow cooker. Add in 8 cups of water if you didn’t soak the beans and 6 cups water if you did soak the beans. Add in half of the Hurst’s seasoning packet. Reserve the rest for later.
- Add in bouillon, onion, garlic powder, roast beef and salt.
- Cover and cook on low for 8-12 hours, or until beans are tender and roast is falling apart and easily shreddable. Shred the meat, it really shouldn’t be hard to do this step.
- Add in remaining portion of seasoning packet, 2 cups of leftover beef gravy, tomato paste and then stir. Taste and add salt and pepper as needed.
- Warm up leftover mashed potatoes and scoop into individual servings bowls. Ladle beef and bean mixture over the mashed potatoes and enjoy.
Notes
Next time I make this I will add in a bag of frozen peas at the end.
Ideal slow cooker size: 6 quart