This post may contain affiliate links. Please read our privacy policy.

Fall has officially arrived here in Ohio – the leaves are turning beautiful shades of rust, brown and gold, but the temperature seems to want to hold steady in the low 80’s. I’ve been totally disregarding the uncharacteristically warm weather by cooking and baking some of my fall favorites. Though I will say it’s a bit odd to have the aroma of pumpkin bread being wafted through my house with aid of the central air.

This week’s Holiday Recipe Exchange is centered around one-pot meals. Think hearty stews, soups, casseroles and of course – chili. And what better vessel to prepare these one pot meals than a gorgeous Le Creuset French Oven?

I have had a sticky note flagging this recipe for Prime Rib Chili for about a year now. There was just something about a homemade chili powder and the use of Prime Rib that caught my eye. And seriously, what sounds like more of a man pleasing, football watching meal than a hearty chili made with Prime Rib?

This chili takes a little bit of time to prepare and is also not the cheapest one in my chili repertoire, but in my opinion, it is worth the splurge – especially if you catch a good sale on Prime Rib.

This chili is also sans the beans – which I totally caught Brian digging for in his bowl, but we both agreed they certainly weren’t missed. If beans are a must-have in your chili, I’m betting you can cut back on the Prime Rib and toss in a can of kidney beans.

The one thing I wouldn’t skimp in this recipe is the homemade chili powder – it was incredible and super easy. I just gave everything a quick whirl in my Magic Bullet and I was ready to go in a few minutes. Let it be known – this chili certainly has some kick. We found the level of spice and heat to be just perfect, but if you’re not fond of the heat, I’d definitely cut back on the chipotle peppers in adobo.

We want to know what your favorite One Pot Meal is – so follow the directions below for linking your best One Pot Meal. You’ll have a chance to win one of two gorgeous 3 1/2 Quart Round Le Creuset French Ovens – in the color of your choice. Remember, you don’t need a blog to participate!

Want to save this recipe?
Enter your email and get it sent to your inbox!
Please enable JavaScript in your browser to complete this form.

Prime Rib Chili

By: Jamie
4.44 from 16 ratings
Prep: 30 minutes
Cook: 5 hours
Total: 5 hours 30 minutes
Servings: 6


  • 3 pounds cubed beef prime rib
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oil
  • 1 large sweet onion diced
  • 5 garlic cloves peeled and halved
  • 3 canned chipotle peppers in adobo chopped*
  • ½ cup Chili Powder see recipe, below
  • 2 tablespoons tomato paste
  • 1 28- ounce can whole San Marzano tomatoes
  • 1 tablespoon grated unsweetened chocolate


For the Chili Powder

  • Seed and hand-tear 2 ancho chiles (these are dried pablano peppers). Toast chile pieces and 2 tablespoons whole coriander seeds in a dry skillet over low heat until fragrant, shaking the skillet so they don't scorch. Put the chiles and coriander seeds in a blender and pulse until you have a fine powder. Add 2 tablespoons purchased chili powder, 2 tablespoons sweet paprika, 1 tablespoon ground cumin, 1 tablespoon dried oregano, 1 tablespoon sugar, and 1/4 teaspoon ground cinnamon. Process until well combined and you have a fine powder. Stir in 2 tablespoons kosher salt. Store in an airtight container for up to 4 months.

For the Chili

  • 1. Season the beef with salt and black pepper. Set a large, French Oven over medium-high heat and add in extra-virgin olive oil. When the pot is very hot, add the beef and stir until brown.
  • 2. Add in the onion, garlic, and chipotle peppers. Stir in chili powder. Stir in tomato paste and the entire can of tomatoes with their liquid into the pot. Stir in chocolate.
  • 3. Add enough water to just cover the meat and simmer over medium-low to low heat, uncovered, until the meat is forktender, about 2 hours.
  • 4. When the meat is forktender, use a slotted spoon to remove the beef to a cutting board. Using two forks, shred the beef into pieces and return it to the pot. At this point, taste the chili and season with salt and black pepper. Continue simmering for another 30 minutes, stirring occasionally. Garnish with fresh cilantro.


- Chile peppers are HOT, so wear gloves when preparing them for this chili. Be sure to keep your hands away from your face. Wash hands thoroughly after prepping the peppers.
- This chili is spicy – if you are fond of heat, you’ll want to cut back on the chipotle peppers in adobo.
- If you think the chili to too thick, gradually add in a little water until you reach the desired consistency.
- I have not tried this recipe with another chili powder; therefore I cannot comment as to how it will turn out.
- I found my dried ancho chiles near the fresh peppers at my local grocery store.
Adapted from Tyler Florence

How To Participate

For a chance to win a 3 1/2 Quart Round Le Creuset French Oven:

  1. Write and post a recipe on your blog featuring ONE POT MEALS.
  2. Include “Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Exchange sponsored by Le Creuset.” in your blog post.
  3. No blog? Just leave your recipe in the comments section.
  4. Add your link to the widget on either GoodLife Eats or My Baking Addiction (we have the same widget code, so only add it on one site).
  5. Submit your post before Oct. 17, 11:59 PM.
  6. Anyone can participate in the link up, but the prizes will ship to US addresses only.
  7. More detailed info is available here.

Link Up Your Recipes:

Love any of the recipes featured in today’s Holiday Recipe Exchange? If so, be sure to to use the Ziplist Web Recipe Clipper to add your holiday favorites to your online recipe box.

‘); // ]]>

This Week’s Prize:

3 1/2 Quart Round Le Creuset French Oven (1 winner), provided by Le Creuset.

$180 Value.

Recipe Theme Schedule:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Trang Le says:


    My family love this recipe, especially in the morning. The aroma was so amazing. It literally filled the whole house. I remembered one time I woke up because the aroma was so mouth-watering that I couldn’t fall back to sleep.

    -2 lbs chuck short ribs
    -1 lb carrots (cut 1″ thick)
    -2 yellow onions
    -1 package of Vietnamese beef stew seasoning (You can get this at any Asian supermarket. I also know that most American markets do carry this seasoning now.)
    –2 cans of coconut soda (Recommendation: COCO RICO brand. You can also get this at any Asian supermarket. I also know that most American markets do carry this seasoning now.)
    -5 tbsp of salt
    -1 1/2 tbsp of pepper
    -2 tbsp of sugar
    -1 1/2 of minced garlic
    -3 tbsp of vegetable oil
    -4 baguettes (french bread)

    1. Heat the oil in a pot on high heat until the pot is hot (about 2-3 minutes), turn the heat down to medium then add the minced garlic. Saute the garlic for about 3 minutes (make sure it doesn’t turn too brown or else it will tastes bitter), then add the seasoning and saute that for about 3 minutes then add the beef. You then need to saute the meat for 4 to 5 minutes. Once the beef turn brown on the outside, you will add the cans of coconut soda, turn down the heat to medium to low then close the lid and cook it for 2 to 2 1/2 hours.
    2. After 2 to 2 1/2 hours, check to see if the meat is tender. Then you will add the carrots and season it with salt and sugar. Close the pot, and cook it for about 1/2 an hour.
    3. After 1/2 an hour, taste it to see if it tastes good according to your taste. Add a little more salt if it’s not salty enough, or else add a little sugar if it’s a little too salty. Once everything is good, serve it with a baguettes and a small plate of salt and pepper with a peace of lime (you will squeeze the lime into the plate of salt&pepper) to dip the meat.

    This dish has been a favorite among many Vietnamese families. Now I wanted to introduce it to people of others cultures and hope that they will enjoy and love it too. ENJOY!!!

  2. Sabrina Lewis says:

    This is something new that we just tried over the weekend and my husband said its his new favorite dish. I found the recipe through a friend.


    8 cups diced potatoes
    1/3 cup onion, chopped
    3 (14.5 oz) cans chicken broth
    1 (10 3/4 oz) can Campbells Cheddar Cheese
    1 (8 oz) package cream cheese, cubed, softened
    1/2 lb. bacon, cooked and crumbled

    1. Combine potatoes, onion, broth, and cheddar cheese in crock pot
    2. Cover and cook on low 8-10 hours or until potatoes are tender
    3. Add cream cheese and blend*
    4. Top with bacon and chives and salt and pepper to taste if desired before serving

    * The easiest way to add the cream cheese is to (about 30 minutes before it’s done) ladle some of the soup into a bowl and add the cream cheese to that. Make sure it’s all melted and then incorporate back into the large batch in the crock pot. It helps so you don’t break up all of the potatoes trying to get the cream cheese to melt.

  3. Tina @ Squirrel Acorns says:

    I can’t wait to spend an hour going through all of these recipes!! One pot meals are my fave!

  4. Tammi says:

    Here in NY, Fall is in the air! This is a great recipe when it’s nippy outside (And under the weather)!
    I had this last week for 3 days straight.. it helped!! :)

    My Grandma’s Delicious Chicken Soup with Orzo Pasta

    1 whole chicken (cut up in parts)
    (For extra white meat in the soup, I also add 2 extra chicken breasts on the bone)
    6-8 Quarts chicken stock (Low sodium)
    1 onion diced
    1/2 celery stalk cut up in large pieces (including leaves)
    (Dice up other 1/2 of celery stalk for later)
    1 bag of baby carrots
    6 chicken bouillion cubes or 2-3 tablespoons bouillion powder

    In large pot, add a few drizzles of Olive Oil, saute onions till translucent.
    Add Stock, all chicken parts, celery, salt & pepper & bring to a boil
    Cook for 1 hour
    Take out another large pot, and drain all into a strainer – liquid will transfer into other pot. reserving the chicken parts
    let chicken cool a bit, then pull off the meat (breasts, thighs, legs) and add to pot.
    Also add the diced celery and carrots now
    Cook over medium flame for another 1/2 hour to 1 hour.

    I boil orzo pasta on the side and add to the soup.

  5. Katie Whitta says:

    Grandma Boucher’s Mac & Cheese — my favorite at Thanksgiving!

    3 ½ cups cooked macaroni
    4 oz can mushrooms, drained & finely chopped
    ¼ cup green/red pepper, finely chopped
    ¾ cup Pet evaporated milk
    1 ¼ cups Velveeta, cut in cubes
    3 tablespoons onions, cut up
    3 teaspoons dry mustard
    1 teaspoon salt
    ¼ teaspoon pepper
    1 teaspoon Worchester sauce

    In a saucepan and stirring constantly, melt cheese and milk over low heat. Add onions, mushrooms, peppers, mustard, salt, pepper, and Worchester sauce. Mix in cooked macaroni. Place in a 1 1/2 qt. greased baking dish. Top with slices of cheese and thick slices of tomatoes. Bake in 350 degree oven for about 25 minutes or until bubbly.

  6. Karen Lynch says:

    One pot braised chicken and pears

    1 T olive oil
    1chicken (31/2 lbs.), cut into 8 pieces and seasoned with salt and pepper
    11/2 cups chopped onion
    3/4 cup chopped carrots
    3/4 cup chopped celery
    2 1/2 cups coarsely chopped bosc pear
    1 cup chicken broth
    1/3 cup brandy
    1 tbsp. chopped fresh sage

    1.Heat EVOO in dutch oven over medium-high heat; brown chicken; transfer to plate. Add onion, carrots and celery to pot; cook 3 minutes. Add pear, broth, 1 cup water, brandy and sage. Return chicken to pot and bring to boil; transfer to 350° oven until cooked through, 25 minutes.

  7. Michelle Burleson says:

    Chicken Tinola

    1 tablespoon cooking oil
    1 onion, chopped
    2 cloves garlic, minced
    1 (1 1/2 inch) piece fresh ginger, peeled and thinly sliced
    1 tablespoon fish sauce
    3 pounds chicken legs and thighs, rinsed and patted dry
    2 (14 ounce) cans chicken broth
    1 chayote squash, peeled and cut into bite-sized pieces
    salt and pepper to taste
    1 head bok choy, chopped
    1/2 pound spinach
    1.Heat the oil in a large pot over medium heat; cook and stir the onion and garlic in the hot oil until fragrant. Quickly stir the ginger and fish sauce into the onion and garlic mixture before adding the chicken; cook together for 5 minutes. Pour the chicken broth over the mixture and cook another 5 minutes. Add the chayote to the mixture and simmer until the chicken is no longer pink in the center, about 10 minutes more. Season with salt and pepper. Add the bok choy and spinach; cook until the spinach is just wilted, 1 to 2 minutes. Serve hot.

  8. Abigail says:

    Nothing warms me up like a bowl of spicy chili! As soon as the leaves start to fall and get crunchy, and the air crisps up and gets that classic fall smell, all I want to do is eat soup and stew! My quick, easy favorite is Chipotle Turkey Chili which I adapted from a Trader Joe’s recipe years ago. The heat can be adjusted by limiting the amount of salsa and chili powder. NOTE: Frontera chipotle salsa is key (try Cost Plus World Market if your grocery store doesn’t carry it). Also, this is just as good vegetarian! Leave out the turkey, add some sauteed carrots and celery and corn to you liking.

    Chipotle Turkey Chili
    Heat 1 T oil in a medium size saucepan (or 5 qt. chili pot). Add 1 # ground turkey and 1 chopped onion and cook until the turkey has browned and cooked through. Add 2 teaspoons cumin, 1 teaspoon chili powder and 1/2 teaspoon chipotle chili powder. Stir and ook 2 to 3 minutes longer. Add one 15-oz can crushed tomatoes and one 15-oz can diced tomatoes (or petite diced based on preference). Stir in 1 cup Frontera chipotle salsa (AND!! For a great fall twist, add Frontera Pumpkin Chipotle Salsa if you can find it in stores. Note: Cost Plus World Market is a great place to find Frontera products). Add 1 15-oz can of drained black beans and 3/4 of a 15-oz can of vegetarian refried black beans. Stir to dissolve the the refried beans. Bring to a boil and simmer 15 minutes. Test for heat. Add pepper, chili powder or chipotle chili powder if it needs more kick. Serve with warm tortillas and garnish with a dollop of sour cream, a bit of grated Wisconsin Sharp Cheddar, and a few leaves of cilantro. Enjoy!

  9. Schmidty says:

    CrockPot Red Beans and Rice

    1 cup dried red beans
    4 cups water
    1 tbsp. olive oil
    1/2 lb. smoked andouille sausage, diced
    2 cups smoked ham, diced
    2 cups chopped celery
    1 large green pepper, chopped
    1 large onion, chopped
    2 cloves garlic, minced
    1 tbsp. Cajun seasoning
    1-2 tsp. hot sauce
    Salt and Pepper to taste
    Rice (Prepared by package directions.

    Place beans, oil and water in a crockpot. Cook on High for 4 hours.

    Place remainder of ingredients in crockpot– excluding rice. Cook an additional 4 hours on Low or 2 hours on High.

    To serve, spoon rice into bowl. Then add beans and rice on top.

  10. TC says:

    This is my current favorite recipe – it’s not amazing but it’s a great solid, healthy meal that I can get done in less than 45 minutes.
    Chicken and Rice
    1 tablespoon olive oil
    1 onion, sliced
    1 bag of spinach (frozen spinach that has been defrosted and squeezed of water is ok)
    4 chicken drumsticks, skin removed (or skinless thighs)
    100ml (3 1/2 fl oz) white wine
    salt to taste
    1-2 Tbspn salt free adobo seasoning
    400ml (14 fl oz) chicken broth
    200g (7 oz) long grain rice (if you use short grain rice, reduce amount of liquid)
    1 tablespoon butter (optional)

    Prep: 10 mins | Cook: 35 mins
    Preheat oven to 200 C / Gas mark 6 / 390-400 F.
    In a large ovenproof frying pan or dutch oven, heat the olive oil over medium high heat. Sauté the onion until it is tender and translucent. Add the chicken, wine, salt and adobo seasoning. Cover and simmer over medium heat for 5 minutes.
    Add chicken broth to the pan and bring to the boil. Add the butter, then the rice and return to the boil. Quickly transfer to the preheated oven and bake for 15-20 minutes, or until rice is tender.