For some reason we're programmed to make chili from fresh beef - ground, cubed or otherwise but there's a whole plethora of possibilities out there with leftover roast beef, brisket or pot roast. Beef aside, just think what can be done with leftover turkey, chicken or pork roast too.
Last night I rescued a pound's worth of cubed cut up Christmas prime rib from the freezer and morphed it into an absolutely fine and I do mean fine pot of red. It all started with 4 slices of smoky bacon, chunked up and cooked slowly so it released some fat (and flavor). Then I added a couple of huge yellow onions, all diced up along with a slew of minced garlic and let it saute until soft. Joined by a collection of spices followed by a can of lager beer, diced tomatoes, a touch of tomato paste, a cup of beef stock and the best kept secret which is a secret no more - barbecue sauce. After the beef joined the party I let the pot simmer for 30 minutes before I added two cans of drained and rinsed pinto beans. Another 15 minutes of brewing time and a star was born!
It's addictive! The flavor is absolutely amazing - smoky bacon, tender beef, the sweet spicy taste of barbecue sauce and of course the bite of chile. It really is sublime.
Speaking of stars - the Big Guy was seeing 'em up close and personal last night. I'm not sure if the beans were doing a dance or whether he was climbing a mountain or some such thing in his sleep, but about the time the old REM's were at their peak darned if he didn't fall right outa' bed with a mighty crash. Of course after I made sure he was alright and he got himself re-situated and fell back to sleep the whole event tickled my funny bone big time and I just couldn't stop laughing. Wonder what he's gonna' do after he has another bowl of chili.
The Ultimate Chili from Leftover Prime Rib from JBug’s Kitchen Antics inspired by Fine Cooking
4 slices smoky bacon, diced
2 tablespoons olive oil
2 large yellow onions, diced
4 large cloves garlic, minced
2 tablespoons mild chili powder
1 tablespoon hot New Mexico chili powder
1/2 teaspoon cayenne pepper (optional)
1 tablespoon ground cumin
1 tablespoon ground Mexican oregano
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 - 12 ounce can lager beer
1 – 28 ounce can diced tomatoes
2 tablespoons tomato paste
1/2 cup prepared barbecue sauce (I used Kraft original)
1 cup beef stock or beef consomme'
1 or 2 pounds leftover prime rib roast, cut into half inch dice
2 cans pinto beans, drained and rinsed
Garnishes – cubed cheese, chopped sweet onion, pickled jalapeno
Heat a Dutch oven over medium low heat. Add olive oil and bacon, and cook stirring occasionally until bacon has released its fat and pieces are starting to crisp. Add onions and garlic and cook until onions are very soft – about 8 to 10 minutes. Add chili powders, cayenne, cumin, oregano, salt and pepper and cook stirring constantly for another 3 or 4 minutes. Add beef, tomatoes, tomato paste, barbecue sauce and beef stock. Bring to a boil, and then add beef. Lower to simmer and cook uncovered for 30 minutes. Add pinto beans and cook additional 15 minutes, stirring often. Serve with garnishes and a squeeze of lime. Serves 4 to 6.
A year ago - Ham and Cheese Quiche