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Prime Rib Beer Bacon Chili. A luxury leftover meal

Prime Rib Beer Bacon Chili. A leftover luxury meal. A terrific use for leftover prime rib or beef roast to stretch it into another complete, flavourful meal.

Prime Rib Beer Bacon Chili close up photo of a single serving

Prime Rib Beer Bacon Chili. A luxury leftovers meal!

I’ve often used the term “leftover rescue recipe” on Rock Recipes but today, I think I’ve coined another term, “luxury leftovers”!

I have to confess I am not a fan of just plain reheated leftovers. I don’t like eating the same thing two days in a row and it’s never as good the second time around in the vast majority of cases.

Especially if it’s reheated in that destroyer of texture, moisture and taste, the God-awful microwave! I’m not a fan of those either.

My microwave’s primary function is melting butter!

Prime Rib Beer BAcon Chili square cropped featured image of chili in a white bowl with crispy bacon garnish

Prime Rib Beer Bacon Chili. A luxury leftovers meal!

When I do use my leftovers, especially in my Leftover Turkey Recipes I like to be a little more creative with them and create a completely different and delicious meal. This exceptional chili is another great example of that approach.

Let’s face it , prime rib ain’t cheap, but I am! We always buy standing prime rib when it’s on sale.

Plus, always buy a roast that’s larger than we need, and always plan for leftovers.

Bacon slice being cooked in frying pan. Close up.

Crisp cooked bacon really elevates the flavour of this chili.

Stretching your prime rib dollar.

One other thing that I often do is turn a prime rib roast into a rib eye roast by cutting off the ribs and freezing them for later. This is very easy to do with a sharp knife by following the natural structure of the meat.

Breaking down a prime rib roast for braised beef ribs

Breaking down a prime rib roast for braised beef ribs

The rib eye roast becomes dinner and leftovers and the ribs will be frozen to use later in some of the most fall-apart tender and delicious braised beef ribs you can ever eat. The ribs saved from two large roasts can easily feed 4-6 people.

This recipe for Beer Braised Beef Ribs is one of my favourite ways to serve them. That’s winter comfort food at its very best.

St. John's Stout Braised Beef Ribs photo with title text for Pinterest

 

My prime rib roast is generally cooked to medium rare and that works very well when reheating. There is still plenty of moisture left in the meat so that it doesn’t dry out.

Thinly sliced leftover prime rib roast gently warmed in leftover gravy and served on toasted sub rolls makes a great lunch or dinner too.

The cubed leftovers still stay pretty tender when added in the final few minutes of cooking time for this chili too. Also, this can be made in a slow cooker, on the stove top or in the oven.

Either way this “luxury leftover” meal is sure to please and can be an impressive contribution to any pot-luck dinner.

Originally published 2012. Updated to include a new print page and to add nutritional information.

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Prime Rib Beer Bacon Chili photo with title text for Pinterest

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Prime Rib Beer Bacon Chili close up photo of a single serving
Yield: 8 Servings or more

Prime Rib Beer Bacon Chili

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Prime Rib Beer Bacon Chili - a leftover luxury meal. A terrific use for leftover prime rib or beef roast to stretch it into another complete, flavourful meal.

Ingredients

  • 2 pounds of leftover prime rib roast, cut in cubes
  • ½ pound of smoked bacon, cooked crisp and chopped
  • 4 tbsp olive oil
  • 4 cloves minced garlic
  • 1 small red onion diced
  • 1 bottle of beer, or substitute 12 ounces of low sodium beef stock
  • 28 oz can crushed tomatoes
  • 14 oz can tomato sauce
  • 1½ cups canned red kidney beans
  • 1½ cups canned Romano beans
  • 2 large tomatoes diced
  • 1 large roasted red pepper, peeled and diced small
  • ½ to 1 whole jalapeño pepper finely minced, optional
  • 1 tsp kosher salt
  • 1 teaspoon coarse ground black pepper
  • 3-5 tbsp chili powder, more or less to taste
  • 1-3 tsp chipotle powder
  • 1 tbsp ground cumin
  • 6 tbsp molasses

Instructions

  1. Heat olive oil in a large heavy bottom pot. Toss in the garlic and onions and cook until softened.
  2. Next add the beer (or beef stock) and simmer for 5 minutes before adding the beans and the remainder of the ingredients except for the red peppers and fresh tomatoes.
  3. Bring to a boil and reduce the heat to minimum. Cover and very slowly simmer the chili for an hour or so, stirring about every 10-15 minutes. Alternatively you can cook this in the oven at 325 degrees F. I like to do it that way because you don't have to tend it as much and it is much less likely to stick or burn to the bottom of the pot if you forget to stir it. A slow cooker is also an excellent choice for this recipe.
  4. Add the fresh diced tomatoes, bacon and roasted red pepper in the final ½ hour. In the last 5 or 10 minutes add the leftover prime rib roast. Adding it last preserves the tenderness and moisture of the roast beef. Serve with the rest of the bacon sprinkled on top.

Nutrition Information

Yield

8

Serving Size

1 serving

Amount Per Serving Calories 609Total Fat 28gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 15gCholesterol 121mgSodium 1000mgCarbohydrates 44gFiber 8gSugar 22gProtein 47g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

 
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Dick Lund

Thursday 7th of January 2021

Very tasty recipe. We used coffee stout IPA, could use doppelbock or Guinness; they give it more umami.

Sarah Van Lanen

Sunday 27th of December 2020

This is hands down the best chili we've ever made! I didn't have tomato sauce and was short on crushed tomatoes so I ended up using a can of diced tomatoes, a can of tomato paste with water to take the place of the sauce and a jar of smoky Chipotle salsa. For the beer I used a bottle of my husband's IPA. I wasn't sure how it wold work but the hint of bitterness worked perfectly with the flavors! Looking forward to adding this to our favorite recipes!!

Adam

Saturday 29th of February 2020

How would you do this in a slow cooker?

Niki Adler

Thursday 2nd of January 2020

No exaggeration: this is the best chili recipe I have ever made. We have prime rib for Christmas dinner every year, and this makes the perfect New Year's meal. I didn't have molasses, so I substituted maple syrup. The beer I used was a smoky porter (one of the leftovers from a holiday beer swap) and I skipped the chipotle powder since I didn't have any. It was still incredible.

Jan

Tuesday 31st of December 2019

This is freakin deliciouses. Used beer and a tablespoon of better than bouillon. Had no jalapeño peppers so gave it a shot of cayenne. Like it a bit on the sloppy side so we can dunk fresh homemade garlic bread. Another winner.

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