Monday, October 17, 2011

Chili With A Kick

Why didn’t I ever think about putting Prime Rib into chili? 
I love Prime Rib and this chili has such a great taste, it’s unquestionably- with a little work- going to win a chili cook-off or score a few with the date who thinks you can’t really cook.
I was lucky enough to meet Denise of Leaning Shed Farm this week, one of the vendors at Green City market, and she loaded me up with the chilies that I used in the Chili Powder recipe below.
The Chili powder stores in an air tight container for up to 4 months. You can use fresh chilies and dry them in the oven or over an indoor grill as I did for the recipe.
It would be fun to develop your own special blend so experiment and change it up a little. That’s what will put your signature on this recipe.
You can make this chili with rib eye, too. Like prime rib, rib-eye is a cut of beef from the rib section.
Interesting because I thought that the secret ingredient of this chili was the prime rib but the real kick behind is the bold taste of the Chili Powder blend.
Bon Appetit!

Prime Rib Chili
Yield: 4-6 servings
Prep Time: 30 minutes
Cook Time: 2.5 hours


3 pounds cubed beef prime rib
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1 large sweet onion diced
5 garlic cloves, peeled and halved
3 canned chipotle peppers in adobo, chopped
1/2 cup Chili Powder (see recipe, below)
2 tablespoons tomato paste
1 28-ounce can whole San Marzano tomatoes
1 tablespoon grated unsweetened chocolate
Chili Powder:

2 Ancho chilies (Dried pablano peppers)
2 tablespoon coriander
2 tablespoons chili powder
2 tablespoons sweet paprika
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon sugar
1/4 teaspoon ground cinnamon
2 tablespoons kosher salt

Chili Powder Recipe:

Seed and hand-tear 2 ancho chilies (these are dried pablano peppers). Toast chile pieces and 2 tablespoons whole coriander seeds in a dry skillet over low heat until fragrant, shaking the skillet so they don't scorch. Put the chilies and coriander seeds in a blender and pulse until you have a fine powder. Add 2 tablespoons purchased chili powder, 2 tablespoons sweet paprika, 1 tablespoon ground cumin, 1 tablespoon dried oregano, 1 tablespoon sugar, and 1/4 teaspoon ground cinnamon. Process until well combined and you have a fine powder.


Season the beef with salt and black pepper. Set a large, French Oven over medium-high heat and add in extra-virgin olive oil. When the pot is very hot, add the beef and stir until brown.

Add in the onion, garlic, and chipotle peppers. Stir in chili powder. Stir in tomato paste and the entire can of tomatoes with their liquid into the pot. Stir in chocolate.
Add enough water to just cover the meat and simmer over medium-low to low heat, uncovered, until the meat is fork tender, about 2 hours.

When the meat is fork tender, use a slotted spoon to remove the beef to a cutting board. Using two forks, shred the beef into pieces and return it to the pot. At this point, taste the chili and season with salt and black pepper. Continue simmering for another 30 minutes, stirring occasionally. Garnish with fresh cilantro.

This cupcake recipe is the defined way to cure your sweet tooth and your craving for an at home fall recipe.