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 lb.prime 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.
— Knead to Cook