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 then 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.
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.