Prime Rib and Kale Chili

I write all of my recipes down. That’s right, write. I love putting pen to paper. All through college that is how I wrote out my papers. And as a history major, boy did I write papers. But with writing all of my recipes down, sometimes some get lost in the shuffle. Case in point: this Prime Rib and Kale Chili.

I actually developed this recipe way back in December when I made this Peppercorn and Rosemary Crusted Prime Rib. I wanted something to do with the leftovers. I made these awesome Prime Rib Tacos with Avocado Horseradish Sauce and this tummy warming Prime Rib and Kale Chili. I shared the tacos with you but somehow the chili didn’t make it on the blog.

I decided to right that wrong today.

While mid January isn’t major prime rib making season, it is prime chili making season. After all, what is better than coming in from the frigid cold to sit down to a piping hot bowl of chili that has simmered all afternoon?

The answer? Not a whole heck of a lot.

This chili is chock-full of all kinds of goodies. Not only the prime rib, but fire roasted tomatoes, chili beans, kale and of course, a bottle of beer. Basically, all the makings of a bowl of comfort.

So what if you don’t have any leftover prime rib just hanging around? This would work perfectly with leftover steak too. And if you don’t have any leftovers but still want to make this chili, just cook up a New York Strip or Ribeye. Each would work perfectly well in this.

Prime Rib and Kale Chili Recipe

Serves 4 Prep Time: Cook Time:


  • 2 tablespoons olive oil
  • 1/2 yellow onion, diced
  • 1/2 jalapeno seeded, diced
  • 4 garlic cloves, minced
  • 3 cups diced cooked prime rib or steak
  • 12 ounces wheat ale
  • 1 (14.5 ounce) can fire roasted tomatoes
  • 1 (15.5 ounce) can chili beans in sauce
  • 3 cups beef broth
  • 1 tablespoon worcestershire sauce
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 5 chops chopped kale, stems removed
  • sour cream
  • shredded cheddar cheese
  • diced onions



Heat olive oil in a pot over medium heat. Add onion, jalapeno and garlic. Cook just until softened, about 2 minutes. Add in prime rib or steak. Cook until it starts to brown.


Pour in ale. Scrape up any brown bits that have stuck to the bottom of the pot. Pour in tomatoes, beans, and beef broth. Add in worcestershire, cumin and chili powder. Bring to a boil. Boil for 5 minutes. Reduce heat to simmer and cook for 2 hours.


During the last 10 minutes of cooking add kale.


Ladle chili into bowls. Garnish with sour cream, cheddar and onions if desired.



Leave a Comment

  • Reply
    Megan Massey
    October 16, 2017 at 3:45 pm

    This recipe turned out great for me!! I also added sliced avocado on top :) Thanks for the recipe

    • Reply
      Des @ Life's Ambrosia
      October 16, 2017 at 9:18 pm

      You are so welcome! I am so happy to hear that!

  • Reply
    January 19, 2015 at 10:46 am

    Ah this chili sounds fantastic right about now, lunch time! And I’m the same way, pen and paper. I have a giant yellow notepad on my kitchen counter at all times. :)

  • Reply
    January 19, 2015 at 6:49 am

    I write all my recipes with pen in notebooks too! Can’t imagine not doing that when you’re working on a recipe!

  • Reply
    Melanie | Melanie Makes
    January 19, 2015 at 5:36 am

    Talk about a hearty chili, Des – this looks amazing. Pinned!

  • Reply
    Rachel Cooks
    January 19, 2015 at 4:37 am

    Wow! This looks amazing!

  • A little bit about me...

    Hi! I am Des! Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too. Read more »

    Have new recipes emailed to you.