Todd English’s Prime Rib Chili.

My sweet friend purchased a signed copy of Todd English’s latest cookbook for me for my 40th birthday.  I saw this recipe and needed to try it!  Decadent prime rib puts an unusual twist to a basic chili recipe.  I have no leftovers to speak of.  Everyone loved this recipe!  Definitely a keeper :)

  • 2 rib steak, cut into 1⁄2-inch cubes
  • 1⁄4 tsp. Kosher salt
  • 1⁄8 tsp. freshly ground black pepper
  • 1⁄4 cup olive oil
  • 1 large finely diced red onion
  • 4 cloves finely chopped garlic
  • 2 seeded and diced Anaheim chiles
  • 2 to 4 tbsp. Mexican Spice Blend (2 tsp cumin, 1 tsp of chili powder, 1.5 tsp of coriander)
  • 5 cups low-sodium chicken broth
  • 1 (14.5-oz.) can chopped tomatoes
  • 2 cups drained and rinsed assorted canned beans
  • 2 tbsp. fresh lime juice
  • 2 cups (8 oz.) shredded Monterey Jack cheese,

Sprinkle steak with salt and pepper. Cook, in batches, in hot oil in a large Dutch oven over high heat, stirring occasionally, 4 minutes or until browned on all sides. Transfer to a bowl, reserving drippings in Dutch oven.

Reduce heat to medium. Add onion to hot drippings, and cook, stirring often, 5 minutes. Add garlic, and cook 2 minutes. Stir in chiles and Mexican Spice Blend, and cook, stirring often, 2 minutes. Return steak to Dutch oven. Add broth and tomatoes.

Bring to a simmer. Cover, reduce heat to medium, and simmer, stirring occasionally, 45 minutes. Stir in beans, and cook 15 minutes. Remove from heat, and stir in lime juice. Serve with cheese.


Tortilla soup.

After a very long day, hard workout and still some remaining jet lag… this soup was  exactly what I needed.  The fresh lime juice in this soup just brightens up the flavors, as citrus typically does to a dish.  Undeniably yummy.


8 c of chicken broth
1 lb of boneless chicken breasts
1 onion, diced
2 zucchinis, diced
1 jalapeño, minced
1 bay leaf
1 tbl of dried oregano
1 tbl of cumin
2 tomatoes, chopped
1 c of frozen corn kernels
2 limes, juiced
Salt and pepper to taste

1 avocado
1 lime, cut into wedges
Fresh cilantro leaves


Over a medium flame, add the chicken broth to your Dutch oven.  Bring to a boil and then add the chicken.  Simmer for 20-25 minutes.  Then remove the chicken and shred with two forks and set aside.  To the broth add, onion, zucchini, garlic, jalapeño,  bay leaf, oregano and cumin.   Bring to a boil again and let simmer for 5-7 minutes.

Then add the chicken back to the pot along with tomatoes, corn and lime juice.  Season with salt and pepper.  Boil for about 10 minutes.  Then divide into bowls and garnish.