This chili is thick and hearty, very Midwestern and takes a good amount of time. So start it early in the
day or better yet, cook the roast a day ahead then assemble the chili on game day. Pot roast hash was
something we all looked forward to growing up. Mom would make it with the leftover pot roast from the
day before and quite frankly, I always wondered why we bothered with the pot roast at all – just make
the hash. So we did that here and chili-ed it up a good bit. As always, not too spicy, so add heat if you
like it. Traditional hash is topped with a fried egg, so we suggested that here in Special Teams. That
way it works for brunch too!
Level of Difficulty: Advanced
4 tablespoons olive oil, divided
3 lb. pot roast, trimmed of all excess fat
2 onions, diced
2 stalks celery, diced
2 cups beef stock – divided
4 large carrots, peeled and diced
3 large potatoes, peeled and diced
1 poblano pepper, seeded and minced
1/2 cup steak sauce (we used A-1 but use what you like)
2 tablespoons Worcestershire
¼ cup tomato paste
2 tablespoons chili powder
1 tablespoon cumin
2 teaspoons kosher salt
1 teaspoon Smokehouse pepper
Heat 2 tablespoons olive oil in a large stockpot over high heat. Add the pot roast and sear well on both
sides (about 5 minutes per side without touching!). Add the onions, celery and 1 cup beef stock.
Cover, reduce heat to low and allow to simmer for 2 hours. At the end of 2 hours, remove roast, veggies
and liquid* and reserve.
In same stockpot, heat remaining 2 tablespoons olive oil. Add carrots, potatoes and poblano pepper
and sauté for 6-8 minutes. Add remaining 1 cup beef stock reserved, degreased liquid from pot roast
(about 2 cups), steak sauce, Worcestershire sauce, tomato paste, chili powder, cumin, salt and pepper.
Stir well and bring to a boil.
Chop the roast into bite size pieces. Add the reserved meat (and onions/celery) to the stockpot and mix
well. Simmer over medium-low heat for 1 hour, stirring occasionally.
Corn on the cob
Rolls and butter
* Degreasing cooking liquid allows you to add flavor without fat. The easiest way to do it is with a
degreasing cup that allows you to pour off the liquid and leaves the fat behind. You can also
approximate the same thing by putting the cooking liquid into a tall cup, letting the grease settle on top
and then using a turkey baster, suction out the fat-free liquid underneath into another container.
Finally, if time is available, you can prepare the roast itself a day ahead, refrigerate the liquid and then
peel off the fat easily once it has hardened.