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Prime Rib Beer Bacon Chili
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.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 Servings
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
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Heat olive oil in a large heavy bottom pot. Toss in the garlic and onions and cook until softened.
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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.
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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.
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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.