Prime Rib Chili
Prime Rib Chili
With all of the holiday entertaining, dealing with leftovers can be a challenge. Rib roasts are often a good buy during the holidays. I like to take advantage of those bargains, using up all of the leftovers makes a rib roast an even better bargain.
When we’re tired of roast beef sandwiches and roast beef hash, my next choice is chili. This version is easy and delicious. Best of all, if you are dealing with a large amount of leftover roast beef, chili freezes extremely well. I don’t mind having a bag or two of chili in the freezer for those winter nights when I don’t feel like cooking.
Any kind of leftover roast beef works extremely well for this. I also do this when I have leftover London Broil or Tri Tip that we’ve grilled outside. That bit of outdoor grilled flavor makes an amazing bowl of red. This recipe is versatile; it’s also a clever way to use up those opened jars of salsa in the fridge. I’ve used black beans here, but any variety of canned beans will do just fine.
2-3 cups leftover roast beef cut into very small cubes
1 large onion
2 cloves garlic, minced
1 eight ounce jar salsa (find a fire roasted type if you can)
1 28 ounce can fire roasted, diced tomatoes
1 15 ounce can plain tomato sauce
2 beef boullion cubes
Chile powder (or your favorite package of dry chili mix seasoning) to taste
1 can black, pinto or kidney beans, undrained
3 tablespoons vegetable or olive oil
Heat the oil up over medium high heat and brown the beef cubes. Add the onions, garlic and boullion cubes and cook until the onions are transparent.
Add the salsa, canned tomatoes or tomato sauce and enough water to cover the meat and bring to a boil. Reduce heat to low, cover and simmer about and hour or until the beef is tender.
Taste and add the chili powder to taste. Simmer for 5 minutes and add the can of beans. Stir well and continue to cook another 10 minutes.
Serve with your favorite chili toppings (cheese, chopped onions, sour cream, sliced black olives, sliced pickled jalapenos, etc.). Serves 4-6 people.