This easy to make Prime Rib Chili uses deliciously tender chunks of prime rib roast leftovers and my homemade chili seasoning mix! Add some sautéed onion and garlic, diced tomatoes and tomato sauce, and three types of beans for a wonderful leftover prime rib chili dinner!
Prime Rib Chili Recipe
My family and I are big fans of homemade chili! I know, you can’t tell because I haven’t built up a generous selection of chili recipes here on the blog. Yet.
However, I have had my homemade chili seasoning powder recipe up on the blog for years. My easy homemade chili mix is the base for any number of tasty chili flavor and ingredient combinations!
This great steakhouse chili combines my favorite chili seasoning with your perfect medium-rare prime rib leftovers for an out of this world chili!
How To Make Leftover Prime Rib Chili
This is an extremely easy dinner to make! My stovetop instructions are given here, but I’ve also included directions for cooking your chili in the oven, Crockpot or slow cooker, and Instant Pot or pressure cooker in the recipe card below!
Prime Rib Chili Ingredients
- Olive Oil – or your favorite cooking oil, to sauté the base ingredients and get your chili started!
- Onion – diced onion is part of the trio of ingredients that are the base flavors. White and yellow onion can both be used for chili recipes, even a red onion works if that’s what you have on hand!
- Garlic – minced garlic is another part of the trio that will be the base for your chili.
- Jalapeno – I’m using a couple of jalapenos in my chili, but the amount can be scaled down if you’re worried about the chili being spicy. Omit the jalapenos entirely for a mild chili!
- Au Jus and/or Beef Stock – that wonderful au jus that you enjoyed with your prime rib roast works exceptionally well for adding beefy flavor to this chili. Use it in combination with beef broth to make the amount needed, or just use beef broth to make the prime rib chili!
- Tomatoes – a mix of diced tomatoes, tomato paste, and tomato sauce are used to make this hearty chili!
- Chili Beans – I like a 3 bean chili whenever I make my chili, however, kidney beans and black beans are the most commonly used chili beans. Add pinto beans, navy beans, great northern beans, and even chickpeas for a variety of beans in your chili!
- Prime Rib – the rich, meaty flavor of perfectly roasted prime rib compliments this chili so wonderfully!
Do I Have To Use Prime Rib Roast Leftovers
Of course not! This is a great chili recipe to use with just about any meat! Try it with browned ground beef or ground turkey.
Or you can use other leftovers! Any leftover pot roast, roast beef leftovers, leftover smoked chuck roast, and leftover steak ( especially a steak with good fat marbling like a ribeye ) will all work in this classic comfort food dish!
Saute & Combine Chili Ingredients
- In a large stockpot or Dutch oven, heat the olive oil and pot to medium-high heat. Add the diced onion, minced garlic, and diced jalapeno to the heated oil and sauté for 2 – 3 minutes. Cook until the onions are as tender as you would like them, or until the sautéed vegetables are fragrant.
- Add the diced tomatoes, tomato paste, tomato sauce, au jus, and beef stock to the stockpot.
- Drain and rinse your chili beans, then transfer them into the stockpot.
- Finally, add the chili seasoning mix and stir to combine all of the ingredients.
Simmer Chili & Heat Prime Rib
- Bring your combined chili ingredients to a boil then reduce the heat to low. Cover and cook on low heat at a simmer for 30 minutes, stirring occasionally.
- Add the cut prime rib pieces to your simmering chili. Stir and cover. Continue to simmer for another 10 – 15 minutes or until the beef is warmed through.
- Remove from heat and serve immediately. Garnish with cheese, sour cream, green onions, or cilantro. Enjoy!
Storing & Freezing Chili Leftovers
Any remaining chili stores very well in both the refrigerator or freezer! Place completely cooled chili in an airtight container and store in the refrigerator for up to 3-4 days.
To freeze your leftover prime rib chili, make sure that the chili has cooled completely. Transfer the chili to an airtight container leaving about an inch of space between the chili and container lid for expansion. Chili also freezes well in a ziploc plastic freezer storage bag.
Place the chili in your freezer bag and squeeze as much excess air out as possible. Place the bagged chili onto a baking sheet to freeze flat for easy storage.
If you’re looking for what to do with leftover prime rib, check out my page with all of my tasty prime rib leftover recipe ideas!
Prime Rib Chili
- 2 tbsp olive oil (extra virgin)
- 1 white onion (chopped)
- 2-3 cloves garlic (minced)
- 2 jalapenos (seeds removed and diced)
- 2 lbs leftover prime rib (cut into cubes or bite-size pieces - or ribeye steak)
- 1 1/2 cup prime rib red wine au jus (see recipe - or use beef stock)
- 15 oz diced tomatoes (1 can)
- 8 oz tomato paste (1 small can)
- 15 oz tomato sauce (1 can)
- 30 oz kidney beans (2 cans drained and rinsed)
- 15 oz black beans (1 can drained and rinsed)
- 2 servings homemade chili seasoning mix (see recipe - or use 2 store-bought seasoning packets)
Stovetop Prime Rib Chili
- Heat a large stockpot with olive oil to medium-high heat. Saute the chopped onion, garlic, and jalapeno until tender and fragrant, or about 2-3 minutes.
- Add the tomato products (diced tomatoes, tomato paste, and tomato sauce) and au jus or beef stock.
- Add your kidney beans and black beans.
- Add the chili seasoning mix and stir to combine all ingredients. Bring the chili to a boil, stir, then reduce the heat to low.
- Simmer for 30 minutes, stirring occasionally. Add the prime rib and continue to simmer for 10-15 minutes, or until warmed through.
Dutch Oven Prime Rib Chili
- Saute and assemble your chili as directed above, then bring to a boil.
- Transfer to your preheated oven at 325 degrees F (163 degrees C) and allow the chili to cook for 30-35 minutes covered. Add the cut prime rib and return to the oven for an additional 10-15 minutes or until warmed through.
Crockpot Prime Rib Chili
- Add the ingredients to your crockpot or slow cooker, minus the cut prime rib. Heat on low and cook for 6-8 hours, until the onion, garlic, and jalapeno are tender. *If you saute the onion, garlic, and jalapeno before adding, the cooking time can be reduced to 4-6 hours on low heat.
- Remove the lid, add the cut prime rib and stir to combine. Cover and heat an additional 15-20 minutes, or until the prime rib portions are warmed through.
Instant Pot Prime Rib Chili
- Set your Instant Pot to the SAUTE function. Add the olive oil, spreading the oil to cover the entire bottom surface of the pot, and allow the inner pot to heat. Add the onion, garlic, and jalapeno and saute until tender and fragrant, or about 2-3 minutes.
- Use a 1/2 cup of beef broth to deglaze the inner pot, using a wooden spoon or spatula to scrape any browned bits from the pot.
- Add the remaining ingredients, minus the cut prime rib. Stir to combine.
- Cover and seal the lid, turning the venting knob to sealed while cooking. Cook for 10 minutes at HIGH PRESSURE, and allow the chili to do a natural pressure release.
- Remove the lid carefully, add the cut prime rib, and return your Instant Pot to the SAUTE setting for 3-5 minutes or until the beef is warmed through.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!