Prime Rib Chili

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.

Prime Rib Chili

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
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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.
Course Main
Cuisine American
Keyword chili, prime rib
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 8
Calories 376kcal

Ingredients

  • 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)

Instructions

  • 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.

Nutrition

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.