Prime rib chili is one of those things that just sort of happened. With the end of winter in sight I decided to start rummaging around in the freezer for anything I need to use up. I came across a nice rib roast that I’d forgotten about. I’d picked up a few of them last time they were on sale. They were so cheap in fact that I didn’t mind using a slightly more expensive cut of meat in a chili. And boy, does prime rib ever make for a fantastic chili. Great beefy flavor and of course tender as you can get.
Other than the prime rib, this chili is pretty much your standard fantastic chili. I really love poblanos in a chili. To make them extra special I roast them on the grill or under the broiler first. For the same reason, I prefer fire-roasted tomatoes in my chili. That char adds a lot of flavor.
Prime Rib Chili
Prime rib chili is one of those things that just sort of happened. And boy, does prime rib ever make for a fantastic chili. Great beefy flavor and of course tender as you can get.
- 2 pounds prime rib trimmed, cut into 1/2″ cubes
- Kosher salt
- ground black pepper
- 1/4 cup olive oil
- 1 large red onion diced
- 2 poblano peppers seeded, chopped (optional: roast the peppers first and remove any loose skin)
- 4 cloves garlic minced
- 2-4 tablespoons chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 5 cups beef broth
- 1 14 1/2 ounce fire-roasted diced tomatoes
- 1 15 ounce red kidney beans rinsed and drained
- 2 tablespoons lime juice
- pepper jack cheese shredded
- cilantro chopped, for garnish (optional)
Season the beef well with the salt and pepper.
Working in batches, heat some of the oil in a large Dutch oven or pot over medium-high heat and add the beef. Brown on all sides, 4-5 minutes, and remove to a plate.
Add the onion to the Dutch oven and cook 5 minutes.
Add the poblano and cook another 3 minutes.
Add the garlic and cook another minute.
Stir in the chili powder, cumin and coriander and cook another 3 minutes.
Add the broth, tomatoes and cooked beef.
Bring to a boil then reduce heat to a simmer and simmer uncovered for 45 minutes.
Add the beans and simmer another 15 minutes.
Remove from heat and stir in the lime juice.
Serve topped with cheese and garnished with cilantro.
Calories: 376kcal | Carbohydrates: 5g | Protein: 18g | Fat: 32g | Saturated Fat: 13g | Cholesterol: 69mg | Sodium: 709mg | Potassium: 458mg | Fiber: 2g | Sugar: 2g | Vitamin A: 724IU | Vitamin C: 27mg | Calcium: 37mg | Iron: 2mg
Nutritional values are approximate.
When I had lunch last week at my favorite local BBQ joint, I was looking forward to two things. Well, one thing really but in two different ways. First, I was going to enjoy (devour is probably a better word for it) a nice big smoked brisket sandwich. And second I was going home with a pound of smoked brisket for this three bean two meat chili. I wanted that great tender beef with a nice smokiness, the perfect compliment to my chili.
Anita’s not a big fan of chunks of beef in her chili (or anywhere else for that matter) unless they are crazy tender. That’s why she absolutely loved this chili: both the ground beef and brisket were fall-apart delicious.
The broth this chili makes it my favorite. It’s red and that means it’s going to be spicy thanks to plenty of cayenne. The chili powder and paprika don’t hurt either, that’s for sure. I could just drink it right out of the bowl.
To make this a Texas-style chili just leave out the beans. I guess.
Three Bean Two Meat Chili
The broth this chili makes it my favorite. It’s red and that means it’s going to be spicy thanks to plenty of cayenne. The chili powder and paprika don’t hurt either, that’s for sure.
Servings 8 -10 servings
- olive oil
- 1 medium onion diced
- 4 tablespoons chili powder
- 1 tablespoon ground cumin Note: Anita doesn’t care much for cumin, so I used just about 1/2 tablespoon. Use more or less, to taste
- 4 tablespoons cayenne Note: This makes for a mighty hot chili. If you like your chili milder, start with 1 tablespoon of cayenne and go from there.
- 4 tablespoons paprika
- 1 pound smoked brisket cut into small cubes (I picked up a pound of brisket from one of my favorite Indianapolis BBQ joints, Rackz. You can also use leftover smoked brisket.)
- 1 pound ground beef browned and drained
- 1 16 ounce black beans rinsed and drained
- 1 16 ounce red beans rinsed and drained
- 1 16 ounce red kidney beans rinsed and drained
- 1 16 ounce diced tomatoes with juices
- 1 16 ounce petite diced tomatoes with juices
Heat the oil in a large Dutch oven over medium heat. Add the onion and saute until just soft, 2-3 minutes.
Add the chili powder, cumin, cayenne and paprika. Stir to coat the onion and cook for 1 minute.
Add the remaining ingredients. Stir well.
Bring to a boil then reduce heat to a low simmer. Cover and continue simmering for 1 hour.
The spices in this chili are meant to be pretty aggressive, and they are. You may want to start with half the amounts stated, taste and adjust from there. Since all of the meats you are adding are already cooked you can taste/adjust to your liking.
Calories: 266kcal | Carbohydrates: 6g | Protein: 23g | Fat: 17g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 153mg | Potassium: 534mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2396IU | Vitamin C: 9mg | Calcium: 51mg | Iron: 4mg
Nutritional values are approximate.
Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.
Well now, these were different! I’d never thought of making chili-stuffed mushrooms on my Char-Broil Big Easy. Not even in my dreams, where sometimes odd food things can happen. I have to say, they’re quite the addicting little bites. Further proof that the Char-Broil Big Easy isn’t just for poultry (but let’s face it, it does one heck of a good job at that!).
You could definitely spice up your version of chili-stuffed mushrooms. Use a spicy chili (you probably saw that coming) and shredded habanero jack cheese. Top the mushrooms with jalapeno just before serving. That’ll get the party going!
Also try my pesto-stuffed mushrooms on the Big Easy.
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Chili-Stuffed Mushrooms on the Char-Broil Big Easy
Well now, these were different! I’d never thought of making chili-stuffed mushrooms on my Char-Broil Big Easy.
Servings 16 bites
- 16 cremini mushrooms stems removed
- 1/2 cup chili
- 1/4 cup cream cheese softened
- 1/4 cup cheddar cheese shredded, plus a bit more for topping
- kosher salt to taste
- freshly ground black pepper to taste
Fire up your Big Easy.
Combine the chili, cream cheese, and 1/4 cup of cheddar. Season with salt and pepper, to taste.
Spoon mixture into the center of the mushrooms. Push it in (gently) to fill the cavity. It’s ok to mound it up a good bit too.
Transfer the mushrooms to the Big Easy basket and the Bunk Bed Basket.
Place into the Big Easy and cook until the mushrooms are starting to soften, about 15 minutes.
You can add the cheese now and return the mushrooms to the Big Easy to melt it, or remove them, transfer to a platter and sprinkle with more cheese.
Calories: 26kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 24mg | Potassium: 111mg | Fiber: 1g | Sugar: 1g | Vitamin A: 110IU | Vitamin C: 7mg | Calcium: 20mg | Iron: 1mg
Nutritional values are approximate.