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.
This chili is crazy good on cheese fries.
Prime Rib Chili
- 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.
Nutritional values are approximate.