Easy Prime Rib Chili

If you ask me, leftover prime rib deserves a second act.

This hearty winter chili takes that special holiday roast and gives it new life in a bowl of pure comfort. Tender chunks of prime rib mingle with beans and tomatoes in a rich, smoky broth that’s loaded with depth.

It’s simmered with a blend of classic chili spices and a splash of robust coffee that brings out the meat’s natural flavors. Topped with shredded cheese and a dollop of sour cream, each spoonful feels like a warm hug.

It’s a cozy dish that makes the most of those precious prime rib leftovers, perfect for those chilly winter evenings.

What Kind of Prime Rib Should I Use?

Since this recipe calls for leftover prime rib, you’ve got some flexibility in how you approach it. The most common scenario is using meat from a previous dinner – and honestly, slightly overcooked ends work just as well as the medium-rare center pieces. If you don’t have leftover prime rib hanging around, you can substitute with ribeye steak or even pick up some pre-cooked prime rib from your local deli counter. Just make sure to cut your meat into bite-sized cubes, about ¾ inch in size, so they’re easy to eat in the chili. For the best results, try to keep some fat on the meat rather than trimming it all away – those little bits of fat will melt into the chili and add extra flavor during cooking.

Options for Substitutions

This chili recipe is pretty flexible and you can make several swaps based on what you have available:

• Prime rib or ribeye: While this recipe is perfect for leftover prime rib, you can use any cooked beef like roast beef, chuck roast, or even ground beef. If using raw meat, just brown it first before adding other ingredients.
• Prime rib au jus: No leftover au jus? Use beef broth or stock instead. For extra richness, add 1 tablespoon of Worcestershire sauce to the broth.
• Beans: Feel free to mix and match your beans – pinto beans, navy beans, or great northern beans all work well. You can even use all one type if that’s what you have.
• Jalapeños: Swap these with serrano peppers for more heat, or bell peppers for a milder version. You can also use canned green chiles as an alternative.
• White onion: Yellow or red onions work just as well here. If you’re out of fresh onions, you can use 1 tablespoon of onion powder instead.
• Homemade chili seasoning: Store-bought chili seasoning works fine too. Or make your own by mixing chili powder, cumin, paprika, garlic powder, and oregano.

Watch Out for These Mistakes While Cooking

The biggest mistake when making prime rib chili is overcooking the already-cooked prime rib – add it towards the end of cooking to prevent the meat from becoming tough and losing its rich flavor. A common error is rushing the cooking process; this chili needs at least 45-60 minutes of simmering to allow the flavors to properly combine and the sauce to thicken. When it comes to the beans, don’t skip the rinsing step – this removes excess sodium and starch that can make your chili too salty or give it an odd texture. For the best results, taste and adjust your seasonings gradually throughout cooking rather than adding everything at once, and remember that the flavors will continue to develop as the chili sits – making it even better the next day.

What to Serve With Prime Rib Chili?

This rich and meaty chili calls for all the classic toppings – I love setting up a little buffet of shredded cheddar cheese, sour cream, diced avocado, and sliced green onions so everyone can customize their bowl. A pan of warm cornbread makes the perfect side dish, especially when slathered with honey butter. For some extra crunch, try adding crushed tortilla chips on top or serving the chili with a side of crispy jalapeno poppers. You could also keep it simple with some warmed flour tortillas or a basic green salad dressed with ranch to balance out the hearty chili.

Storage Instructions

Keep Fresh: This prime rib chili tastes even better the next day! Pop it in an airtight container and keep it in the fridge for up to 4 days. The flavors will continue to develop and meld together, making each bowl more delicious than the last.

Freeze: Got leftovers? This chili freezes like a dream! Let it cool completely, then portion it into freezer-safe containers or bags. It’ll stay good in the freezer for up to 3 months. I like to freeze it in individual portions for easy lunch options.

Warm Up: When you’re ready to dig in, warm up your chili on the stovetop over medium-low heat, stirring occasionally. You can also microwave it in 1-minute intervals, giving it a good stir between each. If it seems a bit thick after storage, just add a splash of beef broth to thin it out.

Preparation Time	15-20 minutes
Cooking Time	180-240 minutes
Total Time	195-260 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 150-160 g
• Fat: 80-90 g
• Carbohydrates: 150-160 g

Ingredients

• 1½ cups red wine prime rib au jus (adds rich flavor)
• 1 large white onion (finely chopped)
• 2 cans kidney beans (rinsed and drained, I prefer Bush’s Best)
• 1 can diced tomatoes
• 2 jalapeno peppers (deseeded and diced)
• 1 can tomato paste
• 2 to 3 garlic cloves (freshly minced for best flavor)
• 4 tbsp chili seasoning blend
• 1 can black beans (rinsed and drained)
• 2 lb leftover prime rib (cut into 1-inch cubes)
• 2 tbsp olive oil
• 1 can tomato sauce

Step 1: Sauté Aromatics

In a large stockpot, heat 2 tablespoons of olive oil over medium-high heat.

Add the chopped onion, garlic cloves, and jalapenos.

Sauté these ingredients for 2-3 minutes until they become tender and fragrant.

Step 2: Add Tomato and Bean Ingredients

Add the diced tomatoes, tomato paste, tomato sauce, and your choice of au jus or beef stock to the pot.

Stir in the kidney and black beans as well.

Sprinkle in the chili seasoning mix and stir to ensure all ingredients are well combined.

Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes, stirring occasionally.

Step 3: Incorporate Prime Rib and Simmer

After the initial simmering, add the leftover prime rib and continue to simmer for an additional 10-15 minutes or until the meat is warmed through.

If using an oven, preheat to 325°F (163°C), transfer the chili to a covered, oven-safe dish, and bake for 30-35 minutes.

Add the prime rib and bake for another 10-15 minutes.

Step 4: Slow Cooker Method (Optional)

For a slow cooker option, add all the ingredients, except the prime rib, into the slow cooker.

Cook on low for 6-8 hours until the vegetables are tender, or sauté the onion, garlic, and jalapenos first to reduce the cooking time to 4-6 hours.

Add the prime rib in the last 15-20 minutes of cooking.

Step 5: Instant Pot Method (Optional)

For the Instant Pot, set it to the SAUTE function, heat olive oil, and sauté the onion, garlic, and jalapeno for 2-3 minutes.

Use 1/2 cup of beef broth to deglaze the pot by scraping any browned bits.

Add the remaining ingredients, except for the prime rib, and stir.

Seal the lid and cook at high pressure for 10 minutes, followed by a natural pressure release.

Add the prime rib and return to SAUTE for 3-5 minutes until warmed through.