Pasta Sauce to Chili (2 Meals in One)

This is a really easy way to make your ingredients stretch and get two different dishes in one day!

You start by making the pasta sauce, then cut that in half and make your batch of Chili from there.


  • 1 chuck roast (cut into medium sized cubes)
  • 2 tablespoons of Extra Virgin Olive Oil
  • 1 White Onion
  • 8 cloves of minced garlic
  • 2 small carrots chopped finely
  • 2 celery stalks chopped finely
  • 1 can of sliced mushrooms
  • 1 large can of crushed tomatoes
  • 1 large can of diced tomatoes
  • 1 fresh tomato chopped finely
  • 1 cup of red wine
  • 1 cup of water
  • 2 – 3 parmesan rinds from a good Italian shoppe
  • 1 tablespoon of beef bouillon paste
  • 1 small can of tomato paste
  • 2 tablespoons of garlic salt
  • 8 fresh basil leaves chopped finely
  • 2 tablespoons of dried Italian herb mix
  • 1 tablespoon of dried thyme
  • 2 teaspoons of ground black pepper
  • 4 dried bay leafs
  • 1 large can of baked beans in tomato sauce
  • 1 can of kidney beans rinsed
  • 2 x packages of prepared chili seasoning


  1. Heat up a large dutch oven on medium high heat. When heated, add your oil and let it warm up to just before smoking point.
  2. Sear your cut beef cubes on all sides until nicely browned. Remove and set aside.
  3. Add more olive oil if needed to the pan, and turn down heat to medium.
  4. Add chopped onions, minced garlic, celery and carrots.
  5. Allow to sweat down for a few minutes until slightly soft. Do not let burn.
  6. Deglaze the pot with your wine.
  7. Add the mushrooms, tomato paste, beef bouillon, crushed and diced tomatoes, garlic salt, pepper, and all the herbs. Mix. Add water if it’s looking a bit too thick.
  8. Add your beef back in to the sauce.
  9. Add your parmesan rinds and bay leafs, and simmer with the lid on for 3-5 hours on low heat. Remove lid and let slowly simmer for the last hour of cooking.
  10. You want your beef to be fork tender and easily pulled apart with two forks.
  11. When beef is ready, remove the bay leafs and parmesan rind and discard.
  12. Pull apart the beef and stir well. Add any further salt or pepper to taste.
  13. Set aside half of the pasta sauce to use with pasta. Keep the other half in the dutch oven to make your chili.
  14. Add your canned beans and chili seasoning, and let slowly simmer another hour, mixing frequently to ensure the beans don’t burn to the bottom.

Serve your chili on rice (to make it last even longer), with cheddar cheese and sour cream and enjoy!

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