Slow Cooker Prime Rib Chili
15 Comments Dec 28, 2020
Updated Oct 19, 2024
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Have leftover prime rib? Try my rich and decadent leftover prime rib chili that has a spicy and rich tomatoey broth.
If you are a chili lover also try my Slow Cooker White Chicken Chili, Hot Chili, Slow Cooker Chili Recipes.
We make prime rib just a few times a year, and we always buy too much. The next day we make Prime Rib French Dips. Then we still have leftovers after that.
Always having the problem of what to make next with the leftover prime rib, I created the best prime rib chili recipe for the slow cooker.
How to make Prime Rib Chili:
- Prime rib – Leftover cooked prime rib. Cut into cubes and cut off any big fatty pieces. You can use 2-4 cups of prime rib.
- Crushed tomatoes – Buy Cento brand if you can find it. It has a deep tomato flavor.
- Beef Broth – Adds more beefy flavor.
- Onion – I use half of a red and half of a sweet yellow onion (save the remainder for topping the chili).
- Seasonings – LOTS of chili powder, cumin, garlic powder, and salt and pepper.
- Worcestershire sauce – Adds another layer of flavor.
- Canned beans – I use black beans but can use pinto or kidney.
How long can I keep leftover prime rib?
- 5 days is the longest I keep leftover prime rib in the fridge.
- Keep the prime rib whole until ready to use in another recipe.
- You can freeze leftover prime rib, but do this closer to the day you made it, not days later.
Can I use a different kind of meat for this recipe?
- Can use 1.5 – 2 pounds of beef stew meat. You can brown it if you desire before putting it in the slow cooker, or leave it raw.
- Cooked and crumbled ground will work well in this recipe.
What should I serve with this chili?
- Sharp white cheddar cheese
- Onion – I use the leftover yellow and red onion from the recipe
- Saltine crackers – Look for mini crackers
- Cornbread – Homemade cornbread or store-bought cornbread (box mix).
Other leftover prime rib ideas:
- Leftover Prime Rib French Dips – Recipe from Grill Girl
- Slow Cooker Hearty Italian Beef Soup
- Slow Cooker Leftover Prime Rib Stew – Recipe from Allrecipes
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Slow Cooker Prime Rib Chili
How to Video
Ingredients
- 2-4 cups diced leftover prime rib , (remove big fatty pieces)
- 30 oz. canned black beans, (two 15-oz. cans) drained (can use pinto beans or kidney)
- 28 oz. can Cento Crushed tomatoes
- 15 oz. can beef broth
- 7 oz. fire roasted green chiles, (optional)
- 1 Tbsp. Worcestershire sauce
- 1/2 red onion, (save remainder for serving)
- 1/2 sweet yellow onion, (save remainder for serving)
- 3 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 1/2 tsp. garlic powder
- 2 tsp. salt
- 1/2 tsp. pepper
Serving ideas:
- remaining diced onion (from above)
- sharp white chedar cheese
- saltine crackers , (look for mini saltine crackers)
- cornbread, (I make Krusteaz honey cornbread from a boxed mix)
Instructions
- Add the diced cooked prime rib, beans, tomato sauce, beef broth onion, green chiles, seasonings and Worcestershire sauce. Stir.
- Cook on HIGH for 5 hours or LOW for 8 hours.
- Serve and enjoy.
Sarah’s Notes
- 5 days is the longest I keep leftover prime rib in the fridge.
- Keep the prime rib whole until ready to use in another recipe.
- You can freeze leftover prime rib, but do this closer to the day you made it, not days later.
- Can use 1.5 – 2 pounds of beef stew meat. You can brown it if you desire before putting in the slow cooker, or leave it raw.
- Cooked and crumbled ground will work will in this recipe.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
I made this today and just had a bowl of it. It smelled wonderful while cooking. I made a double batch because I had a lot of leftover prime rib. I read comments from others about it having too much liquid so I limited the beef bone broth I used to 2 cups, in a double batch. I found there was still a bit more liquid than I prefer so I took the lid off and continued to cook on high for about an hour to let some of the liquid evaporate off. I didn’t have greed chilis so substituted jalapenos. Some noted the spices were too hot, even though they like hot, so I was a bit nervous about the 6 Tbls of chili powder and 2 Tbls of cumin, along with the jalapenos. When I first tasted it about 1 1/2 – 2 hours after starting, I could definitely taste the heat. But by the time I’d cooked it on high for 5 hours it was about perfect. Next time I’ll add a little more jalapeno as I went light on those to ensure it wasn’t overly hot. I also threw in the rib bones because I had nothing else to do with them and I hated the thought of wasting the bone. I topped with cheddar cheese. Would have been perfect with cornbread but I wasn’t that motivated. Overall a 5 star recipe I will make again. Next time I will likely reduce the beef stock to 1/4-1/3 what the recipe calls for. I suspect the juice from the tomatoes would be nearly enough for this chili.
Love the flavor BUT…I followed the directions to the letter, mine didn’t look anything like your picture, it had zero tomato flavor and was very thin. More like soup than chili. I will definitely be using tomato paste or a thickener next time. But the flavor was great!!
My husband really liked this, it had too much cumin for my taste. I had 2 cups of prime rib, definitely could have used more. I used pinto beans, which worked out really well. I might add some celery if I make this again. Overall, a good, different recipe for leftover prime rib.
Made this with our leftover Christmas prime rib. Absolutely delicious! Followed the recipe and made no changes.
Glad you tried this!
Excellent chili base, probably the best I have ever had. I did make some minor changes, …browned the onions in some bacon fat with 2 celery stalks diced and 6 garlic cloves minced, before adding to the slow cooker. Also added a small can of Tomato paste and 1 TBsp sugar at the end to round it out … delicious
I love your additions. I will be trying.
Absolutely amazing recipe! We added corn to it and left out the black beans. We also had to use corn starch to thicken up the chili. This is a great way of using your leftover prime rib.
Wow! This is SUPER spicy. 3 TABLESPOONS of chili powder?!?!? I made this according to recipe and it was so spicy we couldn’t eat it (I love spicy food and have a high tolerance, but was far too much for even myself). Great flavor and I would make again, but reduce the chili powder down to maybe 3 teaspoons. Not sure if this was a typo but 3 tablespoons is far too much.
I know this was a long time ago, but clearly this guy doesn’t know the difference between “chilli powder” and cayenne pepper. Reading is fundamental. Lol.
BTW, this turned out GREAT with the leftover prime rib I had in the freezer from Christmas. 10/10. No changes but I did add some jalapeños (not to be confused with chilli powder!) because I like it spicy.
Would this work with raw prime rib meat?
Though you’ll most likely need to cook longer.
Hello,
If I swap the meat with ground beef and brown it first, could I cook this meal for 4 hours on high instead? I don’t have a 5 hour on high option – only 4 and 6.
Thanks!
yes, that will work perfect.