I spy with my burning eye
I’ve been slicing, dicing, roasting, browning and stirring up a storm this evening. I’m making what is truly the most expensive chili recipe ever to grace my kitchen counters. The star of the show: a 2-lb. prime rib roast. Who puts prime rib in their soup pot you ask? I do, in this case.
You see, it all started when my coworkers and I decided to host a chili cook-off contest on the Certified Angus Beef ® brand facebook page. There are three finalists and a couple of us volunteered to prepare the winning recipes. The rest of the staff will taste test them on Wednesday and vote on a winner.
This recipe — the one I’m affectionately calling High Dollar Chili, has a long list of ingredients including things I’ve never thought to put in my chili … like prime rib, ground brisket and cocoa powder.
Preparation takes a bit of time, but I must say this entry looks and smells absolutely dee-lish-us!
The original recipe calls for a pre-cooked prime rib roast but alas, I had to use fresh product. So the first step in the process was to roast the roast. Then it was sliced and cut into bite-sized pieces.
Minced garlic, cayenne pepper, brown sugar, cocoa powder and beef broth were pureed in a blender. Then the liquid was brought to boil in a skillet with onions and peppers. The rest of the instructions were pretty simple … add to a slow cooker, stir well and let the magic happen.
I’ll admit, part of the mysticism centered around the prime rib. We love beef in this house, we love beef at work … we pretty much have beef on the brain (for brains?), but I’ve never once considered including prime rib in my chili. I’m intrigued. How about you … want to try this recipe for yourself?
Here it is, as submitted in the contest by Livestock Post:
2 lbs. Certified Angus Beef ® brand prime rib roast (pre-cooked), cubed
1 lb. Certified Angus Beef ® brisket, ground
3 cups beef broth
2-3 cloves garlic, chopped & pureed in beef broth
2 medium Vidalia onions, ¼” chop
2 jalapeño peppers, finely chopped, seeds & veins
1 yellow bell pepper, ¼” chop, no seeds or veins
1 red bell pepper ¼” chop, no seeds or veins
1 cayenne pepper, pureed in beef broth
1 can dark red kidney beans
1 can great northern beans
1 can Pinto beans
1 Tbs. olive oil
5 Tbs. chili powder
3 Tbs. brown sugar, pureed in beef broth
2 Tbs. hickory-smoked salt
1 Tbs. cumin
1 Tbs. ground black pepper
1 Tbs. fresh oregano, chopped
1 Tbs. unsweetened cocoa powder
1 tsp. coriander
1 (14 oz) can diced tomatoes
2 (6 oz) cans tomato paste, water as needed to thin
Put the garlic, cayenne pepper, brown sugar, cocoa powder and beef broth in a blender and puree.
Then put the beef broth, onions and peppers in a skillet, boil and let simmer about 10 minutes, pour in slow cooker.
Brown ground brisket in a skillet with a tablespoon of olive oil and then add to slow cooker.
Thin tomato paste with water and add it and all other ingredients to the crock-pot and stir well.
Cook on low in crock pot about 8 hours with lid on.
Serve with shaved smoked cheddar cheese & chives on top.
This robust recipe is simmering away in my kitchen. I have absolutely no say in who wins the contest. In fact, I won’t even be in the office tomorrow to vote on a winner. If you’d like to see the other entries or check out the contestants for yourself, head on over to the Certified Angus Beef ® brand facebook page!
Meanwhile, I’ll be doing the dishes and wishing I hadn’t just rubbed the corner of my eye with a finger still hot from jalapenos. Ouch!
This chili recipe WON the contest! Read more about it at GoRare.com