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Holiday Recipe Exchange | Prime Rib Chili

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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!

Bowl of prime rib chili next to a spoon on a wooden surface

Prime Rib Chili

Yield: 4-6 servings
Prep Time: 30 minutes
Cook Time: 5 hours
Total Time: 5 hours 30 minutes


  • 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*
  • 1/2 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

Did you make this recipe?

Tag me on social! I want to see what you made! @jamiemba

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.

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This Week’s Prize:

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

$180 Value.

Recipe Theme Schedule:

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Trang Le

Monday 17th of October 2011


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.

Ingredients: -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!!!

Sabrina Lewis

Monday 17th of October 2011

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 chives

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.

Tina @ Squirrel Acorns

Monday 17th of October 2011

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


Monday 17th of October 2011

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. ENJOY!! Tammi

Katie Whitta

Monday 17th of October 2011

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.

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