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Crock-Pot Chili With Leftover Prime Rib Recipe

Crock-Pot Chili With Prime Rib

I usually make my crock-pot chili purely vegetarian because I think sometimes it is just wise to eat a few meatless meals—and it helps to know how to cook vegetarian dishes if you happen to have family or friends who don't eat meat! This recipe though for crockpot chili with prime rib is a great recipe!

I like to try things out before the fact though, and it just so happens that I started making this dish when my daughter was trying out being a vegetarian. It was so popular that I've just kept to the same recipe though from time to time, if the mood strikes, I throw in some meat.

This particular time, I had a leftover batch of prime rib pieces that I had cut off the bone and froze. While going through my freezer, I happened to spy those and since I was making the chili anyway, I decided to just go ahead and add the cooked beef to the recipe. Since it was prime rib, it was deliciously tender! So now I have a use for any of those pieces in the future.

Serve this with a green salad of some sort or cornbread. Some folks like chili served over rice as well. It is also good with French bread!

chili

chili

Chili With Prime Rib

You can make this strictly vegetarian or you can add any kind of meat, even chicken/turkey.

Ingredients

  • Olive oil spray
  • 1 small onion, diced and sauteed until soft
  • 1-2 cloves of garlic, minced and sauteed with onions above
  • Fresh cilantro or dried cilantro
  • 1/2 cup to 1 cup shredded or cut-up leftover prime rib pieces
  • 1 (15-ounce can) no-salt-added tomato sauce
  • 2 (15-ounce) can diced tomatoes
  • 1-2 tablespoons tomato paste
  • 3/4-1 cup broth or water
  • Chili powder to taste
  • Salt to taste
  • Pepper or red pepper flakes, to taste
  • 1/4 teaspoon cumin
  • 1-1/2 teaspoons dried basil
  • 1-1/2 teaspoons dried parsley
  • Dried oregano, if desired
  • 1 tablespoon sugar
  • 1-1/3 cup dried beans soaked overnight (see prep tip below) or cooked for 2 minutes (see quick-prep version below), any combination of beans or substitute 2 (15-16 ounce) cans of kidney beans or mixture of red beans, black beans, kidney beans, or even white beans

Garnish

  • Cheddar cheese
  • Parmesan cheese
  • Green onions
  • Sour cream
  • Fresh tomatoes

Instructions

  1. Sauté the onions and garlic until soft.
  2. Spray inside of slow cooker with olive oil spray (or use vegetable spray). Add onions and garlic/cilantro to slow cooker.
  3. Add the rest of the ingredients. Stir to combine.
  4. Set on low and cook for at least 8-12 hours to desired consistency.

Dried Beans

Dried beans can be kept indefinitely, although some folks will say that after 12 months, they lose their flavor. I’m kind of on the fence about that because they are in the dormant state until cooked! I store mine in airtight containers in the cupboard and measure out what I need but like to have a variety on hand such as

  • Small white beans
  • Small red beans
  • Garbanzo beans
  • Kidney beans
  • Pinto beans
  • Adzuki beans
  • Black beans
  • Green split peas
  • Yellow split peas

Other favorites are:

  • Black-Eyed peas
  • Black Soybeans
  • Lima beans

How to Prepare the Beans

Soak-Overnight Method

  1. Measure 1-1/3 cup dried beans.
  2. Pick out any imperfect, broken ones or pick out stones or withered beans and discard.
  3. Add 4 cups of water and place beans and water in a container with a lid.
  4. Let sit 6-8 hours (or overnight).
  5. Drain and rinse beans.

Quick-Prep Method

  • Measure out 1-1/3 cup dried beans.
  • Cover with water.
  • Heat to boiling.
  • Remove from heat, cover and let stand (not cooking) for 2 hours.

Bean Measuring Stats

When dealing with beans in recipes remember these points:

  • Dry beans will expand to 2-1/2 times their original size when soaked
  • 2 cups dry beans will equal 5-6 cups of beans when cooked
  • Need a substitute for a 15 ounce can of beans? That would be 1-2/3 cups cooked beans.
  • Starting from the beginning, 2/3 cup of dry beans will equal 1 can of cooked beans, but you need to prep them!

Comments

Audrey Kirchner (author) from Washington on March 26, 2013:

Thanks for stopping by, VT~! Enjoy if you get the chance.

Susan from India on March 25, 2013:

Wow.. This looks very yummy. Thanks for sharing.

Kay Mitchell from California on October 31, 2011:

Loved this. I'm following you now, and added this link to my slow cooker chili hub!

Audrey Kirchner (author) from Washington on February 26, 2010:

Me, too - it's all about using what you have in my humble opinion....too much these days is disposable. Thanks so much for commenting - and it wasn't even a chocolate chip recipe as I know you love those!

Simon Cook from NJ, USA on February 26, 2010:

"meatless meals" - nahhhh - I don't mind veggie-less meals though! I love meals like this where you can take leftovers and make them into a tasty second meal! Yummmm! Sounds really good - and it's nearly lunchtime here....yumm!!!

Audrey Kirchner (author) from Washington on February 21, 2010:

Thanks Dohn - and it is a mystery why some people think that about beans because if they are cooked properly they should not make anyone have the problem more than some other foods! Thanks for reading and commenting - always appreciated....Audrey

dohn121 from Hudson Valley, New York on February 20, 2010:

Another great recipe that I'm going to have to steal from you :D I once made some Hormel can chili for myself and my nephew and he gave me a funny look. When I asked the little guy why he reacted in such a way, he told me he didn't like beans because they made him fart! Who knew? LOL I don't have such a problem! *sighs* I can't understand why anyone doesn't like chili. Bookmarked!

Audrey Kirchner (author) from Washington on February 20, 2010:

Thanks as always Gus - and yes - there are about a million recipes or so but you can't have enough!

Gustave Kilthau from USA on February 20, 2010:

Audrey - Beans with beans and chili with beef. There are more chili recipes out there than there are people to eat the stuff. I like to cut up some chuck into small "cubes" and brown the rascals, plus add some chopped tomatoes with green chilies. Depends on the people downing the chili, but a finely chopped jalapeno pepper goes well, too. You mentioned red pepper flakes. They are great, but next time try pepper flakes that are called "6-pepper." Good stuff. Love chili. Even if someone makes a mistake and dumps in some beans, chili is the bestest. You can download my chili recipe in the Rednecks Kitchen Cookbook for free at http://www.sampsonafb.com . Click on the download books tab.

Gus :-)))

Audrey Kirchner (author) from Washington on February 20, 2010:

Habee- that is hilarious! Yes, that's what I do - I plant hidden cameras and then I watch them in my 'spare time' when I'm not working, writing, cleaning, or training my little Lucifer. You made me laugh out loud - thanks - needed that this morning as I sign on for my 'real job' with my aching back and bones. Glad I could be of help in the recipe department and beware the roving camera eye!

Audrey Kirchner (author) from Washington on February 20, 2010:

Thanks for commenting prasetio - you can spice this one up as hot as you like!

prasetio30 from malang-indonesia on February 19, 2010:

It look delicious. But for me more chili will give better taste. I like "hot" taste. And I am fans of rib. Thanks

Holle Abee from Georgia on February 19, 2010:

girlfriend, we are totally simpatico! I cooked prime rib today for the first time in months, and I have leftovers! And I love chili. Do you have a hidden camera in my house??

Audrey Kirchner (author) from Washington on February 19, 2010:

Too funny - yes indeed! I think a lot about recipes (obviously) and think I am a caterer wannabee. It is really hard now that the kids are grown and we don't have a houseful 24/7 - I keep trying the recipes but I need a larger audience - I guess doing it virtual though is helping!

Sage Williams on February 19, 2010:

akirchner - You always make me hungry. This is one that I think I might actually try. I absolutely love the video. No need to read just turn on the computer and watch the video when it's time to cook.

Works for me!!!!

Thanks,

Sage

Audrey Kirchner (author) from Washington on February 19, 2010:

Thanks for commenting as always!

Darlene Sabella from Hello, my name is Toast and Jam, I live in the forest with my dog named Sam ... on February 19, 2010:

yum, sounds good. Great recipe and great hub