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

Cook Time 1 30

Total Time 1 45

Servings

Calories 376kcal

Author Based on a recipe from Todd English

Ingredients

2 pounds prime rib trimmed, cut into 1/2" cubes
Kosher salt
ground black pepper
¼ 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
½ teaspoon cumin
½ teaspoon ground coriander
5 cups beef broth
1 14 1/2 ounce fire-roasted diced tomatoes
1 15 ounce dark 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