Prime Rib Chili
Yield: 4-6 servings
Prep Time: 30 minutes
Cook Time:2.5 hours
3 pounds cubed beef prime rib
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1 large sweet onion diced
5 garlic cloves, peeled and halved
3 canned chipotle peppers in adobo, chopped*
1/2 cup Chili Powder (see recipe, below)
2 tablespoons tomato paste
1 28-ounce can whole San Marzano tomatoes
1 tablespoon grated unsweetened chocolate
For the Chili Powder
Seed and hand-tear 2 ancho chiles (these are dried pablano peppers). Toast chile pieces and 2 tablespoons whole coriander seeds in a dry skillet over low heat until fragrant, shaking the skillet so they don't scorch. Put the chiles and coriander seeds in a blender and pulse until you have a fine powder. Add 2 tablespoons purchased chili powder, 2 tablespoons sweet paprika, 1 tablespoon ground cumin, 1 tablespoon dried oregano, 1 tablespoon sugar, and 1/4 teaspoon ground cinnamon. Process until well combined and you have a fine powder. Stir in 2 tablespoons kosher salt. Store in an airtight container for up to 4 months.
For the Chili
1. Season the beef with salt and black pepper. Set a large, French Oven over medium-high heat and add in extra-virgin olive oil. When the pot is very hot, add the beef and stir until brown.
2. Add in the onion, garlic, and chipotle peppers. Stir in chili powder. Stir in tomato paste and the entire can of tomatoes with their liquid into the pot. Stir in chocolate.
3. Add enough water to just cover the meat and simmer over medium-low to low heat, uncovered, until the meat is forktender, about 2 hours.
4. When the meat is forktender, use a slotted spoon to remove the beef to a cutting board. Using two forks, shred the beef into pieces and return it to the pot. At this point, taste the chili and season with salt and black pepper. Continue simmering for another 30 minutes, stirring occasionally. Garnish with fresh cilantro.
- Chile peppers are HOT, so wear gloves when preparing them for this chili. Be sure to keep your hands away from your face. Wash hands thoroughly after prepping the peppers.
- This chili is spicy – if you are fond of heat, you’ll want to cut back on the chipotle peppers in adobo.
- If you think the chili to too thick, gradually add in a little water until you reach the desired consistency.
- I have not tried this recipe with another chili powder; therefore I cannot comment as to how it will turn out.
- I found my dried ancho chiles near the fresh peppers at my local grocery store.