Prime Rib Chili

Post-Christmas Prime Rib Chili

As previously noted, after Thanksgiving, on Friday I always make turkey enchiladas. So I thought…why not make a post Christmas meal, and since I always cook a Standing Rib Roast, I’ll incorporate that.

Thus, Prime Rib Chili. I decided to pull back on the heat a bit so the meat could shine…and it did.

I sliced off a thick steak after the Christmas meal, and set it aside. The next day I chopped it up to spoon size pieces.

The next day I caramelized 1 onion with olive oil on the bottom of my crock pot, set on high. I added a diced yellow bell pepper, let that cook till soft and then added about 4 cloves of minced garlic. I cooked this for a few minutes until the garlic was fragrant. I ground in some fresh black pepper, stirred this for a bit, then added 2 cans of fire roasted diced tomatoes and 2 large cans of crushed tomatoes. To this I added a little cumin and most of a bottle of chili powder. I put in a hint of cayenne and crushed red pepper. Add a lot if you want a hot chili.

I normally would add a small can of chipolte in adobe, but I wanted the prime rib to be forward, so I left this out. With a good stir I let this stay on high for an hour and added the prime rib on top, and away from the sides. Then I turned it down to low for the next six hours. Ladle off the grease that forms on the top when done.

I served this with jasmine rice, shredded Colby jack, sour cream and a handful of Frito’s.One of the best chilies I’ve ever made. Perfect for a cool, rainy Colonial Beach evening.