Slow Cooker Prime Rib Chili
Use that leftover prime rib in a simple slow cooker recipe. The results are out of this world!
Servings: 8
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.
Video
Notes
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 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
Calories: 378kcal | Carbohydrates: 32g | Protein: 20g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 43mg | Sodium: 1457mg | Potassium: 1001mg | Fiber: 12g | Sugar: 6g | Vitamin A: 1897IU | Vitamin C: 22mg | Calcium: 123mg | Iron: 6mg
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