Prime Rib Chili.....
left over slabs of prime rib is one of my all time favorite ingredients for a nice chili.
here's the chili - it's as simple as it gets. way more satisfying that a forty hour cook with twenty-nine half teaspoons of "somethings"
2 cans dark red kidney beans
1 can diced tomato - garden fresh is _way_ better, but tricky in North American Decembers....
1 cup chopped onion
0.5 cup diced green pepper
seasoned with 2+ tablespoons chili powder + 2-3 bay leaves + s&fgp to taste
drain and reserve the juice from the beans and tomato.
with a little oil, saute the green pepper&onion.
add beans & tomato & seasoning
use reserved liquid to keep pot moist / adjust consistency to preference.
simmer about 2 hours to meld flavors.
amount of salt will depend on the beans&tomato products used.....use a spoon, taste it....
now, previously I would chunk up some left-over prime rib and toss it in the pot to warm through toward the end.
this year I got more adventuresome and browned the prime rib cubes to develop of fond-for-flavor.
do NOT do this! see pix - no clue as to how they will upload.
the prime rib got hard and chewy from the excessive heat.
the chili taste was fine, but I ruined the beef.
