Okay, pull up a chair, grab a cup of coffee, and let’s chat about one of my absolute favorite comfort foods: Crockpot Prime Rib Chili Recipe. It’s a dish that’s near and dear to my heart, packed with flavor, and surprisingly easy to make – especially with the help of our trusty slow cooker.
I remember the first time I made this Crockpot Prime Rib Chili Recipe. It was shortly after a particularly extravagant Christmas dinner. We had this beautiful prime rib roast, and while we enjoyed it immensely, there was quite a bit leftover. I hate wasting food, so I started brainstorming ways to use it. I considered making sandwiches, but I wanted something warmer, heartier, something that would really stretch those delicious leftovers. That’s when the idea of chili struck me! I figured, why not combine the rich flavor of prime rib with the comforting warmth of chili? And that’s how my journey with Crockpot Prime Rib Chili Recipe began.
Now, I’m not going to lie, the first attempt wasn’t perfect. I didn’t quite get the spice blend right, and the beans were a little mushy. But I learned from my mistakes, tweaked the recipe, and eventually, I landed on a version that my family absolutely adores. It’s become a staple in our household, especially during those chilly autumn and winter months. The amazing aroma of the Crockpot Prime Rib Chili Recipe simmering away all day, fills the whole house with warmth and anticipation.
What I love most about this Crockpot Prime Rib Chili Recipe is how forgiving it is. You can really adapt it to your own tastes and preferences. Sometimes I add a little bit of cocoa powder for a deeper, richer flavor. Other times, I throw in a can of diced green chilies for an extra kick. And the best part? It’s a lifesaver on busy weeknights. I can prep everything in the morning, toss it in the slow cooker, and come home to a delicious, satisfying meal. Speaking of busy weeknights, have you tried my Crockpot Potato Soup? It’s another family favorite that’s super easy to throw together.
Cooking, for me, is all about creating delicious, nourishing meals that bring people together. It’s about sharing love and warmth through food. And this Crockpot Prime Rib Chili Recipe embodies that philosophy perfectly. It’s a hearty, flavorful dish that’s perfect for sharing with family and friends. I hope you give it a try and make it your own! I promise, you won’t be disappointed.
So, ready to get cooking? Let’s dive into the recipe!
What You’ll Need for This Crockpot Prime Rib Chili Recipe
Okay, let’s gather our ingredients. Don’t worry if you don’t have everything on hand. This Crockpot Prime Rib Chili Recipe is quite flexible, and you can easily substitute ingredients based on what you have in your pantry.
Here’s what I typically use for my Crockpot Prime Rib Chili Recipe:
- 2 pounds leftover prime rib, cut into 1/2-inch cubes: I always use leftover prime rib because it adds an incredible depth of flavor. But don’t worry if you don’t have leftovers, you can use chuck roast as a substitute!
- 1 large onion, chopped: I prefer yellow onions, but white or red onions will work just fine. When making Crockpot Prime Rib Chili Recipe the onion is what is going to give it it’s depth of flavour.
- 2 cloves garlic, minced: Fresh garlic is always best, but you can use garlic powder in a pinch.
- 1 green bell pepper, chopped: I love the sweetness that green bell pepper adds, but you can use any color you like.
- 1 red bell pepper, chopped: Just to give it a little more color and a slightly different flavor profile.
- 1 (28 ounce) can crushed tomatoes: I always look for the San Marzano tomatoes, they have the best flavor. You can find these at most grocery stores.
- 1 (15 ounce) can kidney beans, drained and rinsed: I like kidney beans for their texture and flavor, but you can use any type of bean you prefer.
- 1 (15 ounce) can black beans, drained and rinsed: Adds a nice contrast in color and flavor.
- 1 (15 ounce) can pinto beans, drained and rinsed: For extra heartiness and texture.
- 1 (15 ounce) can corn, drained: I like the sweetness that corn adds to the chili.
- 1 cup beef broth: You can use store-bought or homemade. I usually have some on hand in the freezer.
- 2 tablespoons chili powder: This is the key to that classic chili flavor!
- 1 tablespoon cumin: Adds a warm, earthy note.
- 1 teaspoon smoked paprika: For a hint of smokiness. This Crockpot Prime Rib Chili Recipe tip I learned from my grandma.
- 1/2 teaspoon cayenne pepper: Add more or less depending on your spice preference.
- Salt and pepper to taste: Always important to season properly!
Shopping Tips: When making Crockpot Prime Rib Chili Recipe, I like to buy my canned goods in bulk when they’re on sale. They have a long shelf life, so it’s a great way to save money. Also, keep an eye out for discounted prime rib roasts after holidays. You can often find them at a steal!
Kitchen Wisdom: Here’s a Crockpot Prime Rib Chili Recipe trick I learned from my mom: toast your spices before adding them to the chili. It really brings out their flavor and adds a deeper complexity to the dish. Just toss them in a dry skillet over medium heat for a minute or two until fragrant.
Ingredient Prep Shortcuts: For busy families making Crockpot Prime Rib Chili Recipe, you can buy pre-chopped onions and bell peppers to save time. Also, using canned beans is a huge time-saver!
Cost-Saving Tips: Instead of buying a whole prime rib roast just for chili, you can often find smaller cuts of beef on sale that will work just as well. Chuck roast is a great substitute, and it’s usually much more affordable.
Storage Tips: If you have leftover ingredients after making Crockpot Prime Rib Chili Recipe, store them in airtight containers in the refrigerator. Chopped onions and bell peppers will last for several days, and canned goods can be stored in the pantry for months.
Now that we have all our ingredients ready, let’s move on to the fun part: cooking!
Let’s Make This Crockpot Prime Rib Chili Recipe Together
Alright, let’s get our hands dirty and whip up this amazing Crockpot Prime Rib Chili Recipe together! Don’t worry, it’s super simple, and I’ll guide you through every step.
- Sear the Beef (Optional): While this step isn’t strictly necessary, I highly recommend it for extra flavor. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the cubed prime rib and sear on all sides until nicely browned. This will create a delicious crust and add depth to the chili. I learned the hard way with Crockpot Prime Rib Chili Recipe that searing the beef really makes a difference!
- Sauté the Vegetables: Add the chopped onion and bell peppers to the same skillet and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Combine Ingredients in the Crockpot: Transfer the seared beef and sautéed vegetables to your slow cooker. Add the crushed tomatoes, kidney beans, black beans, pinto beans, corn, beef broth, chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper.
- Stir Well: Give everything a good stir to combine all the ingredients.
- Cook on Low: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. In my kitchen, Crockpot Prime Rib Chili Recipe usually takes about 7 hours on low to reach that perfect level of tenderness and flavor. Check out Slow Cooker Prime Rib Chili – The Magical Slow Cooker for another great recipe.
- Shred the Beef (Optional): If you prefer a more shredded texture, you can shred the beef with two forks after it’s cooked. This is totally up to you!
- Taste and Adjust Seasoning: Before serving, give the chili a taste and adjust the seasoning as needed. You might want to add more salt, pepper, chili powder, or cayenne pepper to your liking.
- Serve and Enjoy: Ladle the Crockpot Prime Rib Chili Recipe into bowls and top with your favorite toppings. (More on that in the next section!)
Encouraging Language: Don’t worry if your Crockpot Prime Rib Chili Recipe doesn’t look exactly like the pictures. Every slow cooker is different, and cooking times may vary. Just keep an eye on it and adjust as needed.
Personal Cooking Tips: I learned the hard way with Crockpot Prime Rib Chili Recipe that it’s important to use enough liquid. If the chili looks too dry, add a little more beef broth.
Timing: While the Crockpot Prime Rib Chili Recipe is cooking, I usually use the time to catch up on some reading, do some laundry, or just relax and spend time with my family. It’s so nice to have a delicious meal cooking itself!
Reassuring Notes: If you’re worried about the chili being too spicy, start with a smaller amount of cayenne pepper and add more to taste. You can also add a dollop of sour cream or Greek yogurt to cool it down.
Sensory Cues: Your Crockpot Prime Rib Chili Recipe should smell like a warm, comforting blend of spices, beef, and tomatoes. The aroma will fill your kitchen and make everyone hungry!
Family-Tested Shortcuts: If you’re short on time, you can skip the searing step and just toss the beef directly into the slow cooker. It will still be delicious!
Now that you know how to make this amazing Crockpot Prime Rib Chili Recipe, let’s talk about how to serve it and make it even more delicious! Did you know you can even make Crockpot Stuffing in your slow cooker? It’s another great way to save time and oven space during the holidays.
How I Love to Serve This Crockpot Prime Rib Chili Recipe
Okay, so you’ve got a pot of delicious, simmering Crockpot Prime Rib Chili Recipe. Now, let’s talk about how to make it a complete meal that your family will rave about!
My family loves this Crockpot Prime Rib Chili Recipe when I serve it with a variety of toppings. It’s like a chili bar – everyone gets to customize their own bowl! Here are some of our favorites:
- Shredded Cheese: Cheddar, Monterey Jack, or a Mexican blend are all great options.
- Sour Cream or Greek Yogurt: Adds a cool, creamy tang.
- Chopped Green Onions: For a fresh, mild onion flavor.
- Diced Avocado: Adds a creamy, healthy richness.
- Salsa: Adds extra flavor and spice.
- Jalapeños: For those who like it hot!
- Tortilla Chips or Cornbread: Perfect for dipping and soaking up all that delicious chili.
- A dollop of my Chili’s Chicken Enchilada Soup Recipe – just to enhance the heat.
Go-To Side Dishes: My go-to side dishes to pair with Crockpot Prime Rib Chili Recipe are cornbread and a simple green salad. The cornbread is perfect for dipping, and the salad adds a refreshing contrast to the richness of the chili.
Occasions: This Crockpot Prime Rib Chili Recipe is perfect for game day parties, potlucks, casual dinners with friends, and cozy nights in. It’s also a great dish to make ahead of time for busy weeknights.
Presentation Tips: I like to serve the chili in individual bowls and let everyone add their own toppings. This makes it more fun and interactive. I also like to garnish the bowls with a sprig of cilantro or a dollop of sour cream.
Leftover Ideas: If you have extra Crockpot Prime Rib Chili Recipe, you can use it to make chili cheese fries, chili dogs, or even chili mac and cheese. Just get creative!
Seasonal Variations: In the fall, I like to add a can of pumpkin puree to my Crockpot Prime Rib Chili Recipe for a hint of sweetness and a richer flavor. In the summer, I like to add a squeeze of lime juice and some fresh cilantro for a brighter, more refreshing taste.
Guest Reactions: Friends always ask for this Crockpot Prime Rib Chili Recipe recipe whenever I make it for a party. They love the rich, flavorful broth and the tender pieces of prime rib. It’s always a crowd-pleaser!
Here’s a tip; this recipe pairs wonderfully with some of my homemade bread – if you have the time, make some garlic bread for dipping in this delicious hearty prime rib chili.
Now that you know how to serve and enjoy this amazing Crockpot Prime Rib Chili Recipe, let’s move on to some frequently asked questions.
Your Crockpot Prime Rib Chili Recipe Questions Answered
I know you might have some questions about making this Crockpot Prime Rib Chili Recipe, so I’ve compiled a list of the most common ones I get from friends, family, and readers. Let’s dive in!
Q: Can I use a different type of beef besides prime rib?
A: Absolutely! While prime rib adds a luxurious flavor, you can definitely substitute it with chuck roast, sirloin, or even ground beef. Just adjust the cooking time accordingly. You know what I do when my Crockpot Prime Rib Chili Recipe uses chuck roast? I sear it really well to develop those rich, beefy flavors.
Q: Can I make this chili on the stovetop?
A: Yes, you can! Just brown the beef and sauté the vegetables in a large pot, then add the remaining ingredients and simmer for at least an hour, or until the beef is tender and the flavors have melded. It won’t have quite the same slow-cooked flavor as the crockpot version, but it will still be delicious.
Q: Can I freeze this chili for later?
A: Definitely! This Crockpot Prime Rib Chili Recipe freezes beautifully. Just let it cool completely, then transfer it to freezer-safe containers or bags. It will keep in the freezer for up to 3 months. When you’re ready to eat it, thaw it overnight in the refrigerator and reheat on the stovetop or in the microwave. Another variation similar to this is the Prime Rib Chili {Using Leftover Prime Rib Roast} | Bake It With Love.
Q: Can I add other vegetables to this chili?
A: Of course! Feel free to add any vegetables you like, such as diced carrots, celery, zucchini, or mushrooms. Just add them along with the onions and bell peppers.
Q: My chili is too thick. What should I do?
A: If your Crockpot Prime Rib Chili Recipe is too thick, simply add a little more beef broth until it reaches your desired consistency.
Q: My chili is too watery. What should I do?
A: If your Crockpot Prime Rib Chili Recipe is too watery, you can remove the lid from the slow cooker and cook it on low for an hour or two to allow some of the excess liquid to evaporate.
Q: Can I make this chili vegetarian?
A: While it wouldn’t technically be Crockpot Prime Rib Chili Recipe anymore, you could definitely make a vegetarian version by substituting the beef with plant-based crumbles or extra beans and vegetables.
Q: What if I don’t have all the spices listed?
A: Don’t worry! You can adjust the spices to your liking. If you’re missing a particular spice, just leave it out or substitute it with something similar. For example, if you don’t have smoked paprika, you can use regular paprika or a pinch of chipotle powder.
Q: I accidentally added too much spice! How do I fix it?
A: We’ve all been there with Crockpot Prime Rib Chili Recipe! The best way to tone down the spice is to add a dairy product, such as sour cream, Greek yogurt, or even a splash of milk or cream. You can also add a little bit of sugar or honey to balance out the heat.
These are just a few of the questions I get asked most often about my Crockpot Prime Rib Chili Recipe. I hope these answers are helpful! Now, let’s move on to my final thoughts and some extra tips for making this recipe your own. On the topic of fixing mistakes, if you’re ever struggling with a soup being too watery, check out this recipe for vegetable beef soup using prime rib bones – it should have a thicker consistency.
My Final Thoughts on This Crockpot Prime Rib Chili Recipe
This Crockpot Prime Rib Chili Recipe holds a special place in my heart because it’s a dish that I’ve perfected over time, and it’s always a hit with my family and friends. It’s a comforting, flavorful meal that’s perfect for any occasion.
My Crockpot Prime Rib Chili Recipe Pro Tips:
- Don’t be afraid to experiment with different spices and toppings. This recipe is very versatile, so feel free to adjust it to your own tastes.
- Sear the beef for extra flavor. This step is optional, but it really does make a difference.
- Use high-quality ingredients. The better the ingredients, the better the chili will taste.
Here are some Crockpot Prime Rib Chili Recipe variations I’ve tried with my family:
- White Bean Chicken Chili: Substitute the prime rib with shredded chicken and use white beans instead of kidney beans, black beans, and pinto beans.
- Spicy Chorizo Chili: Add some crumbled chorizo sausage for a smoky, spicy kick.
- Vegetarian Black Bean Chili: Omit the beef and add extra black beans, corn, and other vegetables.
My husband loves the spicy chorizo chili, while my kids prefer the classic Crockpot Prime Rib Chili Recipe with lots of cheese and sour cream. I personally love all the variations!
I truly hope you try this Crockpot Prime Rib Chili Recipe and make it your own. It’s a dish that’s meant to be shared and enjoyed with loved ones. Don’t be afraid to get creative and have fun in the kitchen!
I hope this Crockpot Prime Rib Chili Recipe becomes a staple in your home, just like it has in mine.
And remember, cooking is all about love, warmth, and sharing. Enjoy the process, and don’t be afraid to make mistakes. That’s how we learn and grow as cooks! Now, go ahead and give this Crockpot Prime Rib Chili Recipe a try. You won’t regret it!
Crockpot Prime Rib Chili Recipe
This hearty Crockpot Prime Rib Chili recipe is a delicious way to transform leftover prime rib into a comforting and flavorful meal. Slow cooking ensures tender beef and a rich, deeply satisfying chili.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Total Time: 500 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Crockpot
- Cuisine: American
Ingredients
- 1 pound leftover prime rib, cubed
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped green onions, avocado
Instructions
- In a large skillet, brown the cubed prime rib over medium-high heat. Drain off any excess fat.
- Transfer the browned prime rib to a 6-quart or larger slow cooker.
- Add the chopped onion, minced garlic, green bell pepper, and red bell pepper to the slow cooker.
- Pour in the crushed tomatoes, kidney beans, black beans, corn, and beef broth.
- Stir in the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Season with salt and pepper to taste.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the vegetables are tender and the flavors have melded.
- Taste and adjust seasonings as needed.
- Serve hot with your favorite chili toppings.
Notes
For a spicier chili, add a pinch more cayenne pepper or a chopped jalapeño to the slow cooker. Serve with cornbread or tortilla chips for dipping.