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Prime Rib and Kale Chili

A bowl of comfort with prime rib, chili beans, fire roasted tomatoes and kale.
Course Main Dishes
Cuisine American
Keyword chili, entree, prime rib, soup
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 4 Servings

Ingredients

Ingredients:

  • 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

Instructions

  • 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.

Notes

Enjoy!