A wonderful extremely flavorful chili using prime rib and hamburger.
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/4 cup lemon juice
- 1/4 cup apple cider vinegar
- 1 stick butter
- 2 cloves garlic finely chopped
- 1 teaspoon cayenne pepper
- 1 can beer
- 1 can diced tomatoes
- 5-6 lbs prime rib (or a good cut of steak) diced and already cooked before adding
- 1/2 lb hamburger very lean i used 90% lean
- 2 large cans crushed tomatoes
- 1 can tomatoes paste
- 1 large sweet onion
- 1 large pepper (i used red but you can use green)
- 1 stalk celery cut very thin
- 2 small cans canned mushrooms stems and pieces strained
- 1 teaspoon chopped garlic from a jar
- 1 teaspoon ground all spice
- 1 teaspoon badia complete seasoning (found in dollar store or walmart)
- 1 teaspoon sazon seasoning
- 1 teaspoon montreal steak seasoning
- 1 teaspoon weber orleans cajun seasoning
- 1/2 cup italian dressing
- 1/2 cup hot sauce (use your favorite brand)
- 1 kit caroll shelby's chili kit (this kit contains more chili powder and a nice blend of additional seasonings....do not add salt until the end to taste
- Carbohydrate 16.4522500997275 g
- Cholesterol 182.0275 mg
- Fat 73.6998398414219 g
- Fiber 3.22528549824723 g
- Protein 42.9638183527092 g
- Saturated Fat 31.2488537512738 g
- Serving Size 1 1 Serving (459g)
- Sodium 966.341676180176 mg
- Sugar 13.2269646014803 g
- Trans Fat 8.31729858466442 g
- Calories 911 calories
Step-by-step
- 6 Quart Cooker or larger
- Cook your hamburg in skillet- drain
- Your Prime rib should already be cooked (you can either use a leftover prime rib roast, or to cook it real fast do it 5 mins on each side in a skillet with butter and garlic). You just want it cooked for safety reasons it does not have to be well done.
- Turn crock pot on High and add all your ingredients leaving meat to last
- Cook on High a minimum of 4 hours (the longer the better I usually do at least 6-8)
- The last Hour add your can of beans and another Half a clove of garlic, now is to time to add salt to taste remember all the flavors intensify the longer it sits and by the next day.
- Top with Cheese and Sour Cream and Fritoes, or serve over rice or ditalini pasta
A raw inventory of canned tomatoes, spices, and proteins provides no hint of the structural density this dish achieves after hours of thermal reduction. Because the recipe relies on a six-quart or larger slow cooker, surface area and liquid evaporation dictate how the stew behaves. Simmering on high for four to eight hours transforms chunky vegetables and vinegars into a unified, viscous matrix where individual aromatics like celery and sweet onion dissolve completely into the background. Managing this volume requires deliberate attention to the meats. Searing the prime rib quickly in butter for five minutes per side develops a crust that withstands long holding times without disintegrating into fibrous strands, while draining the lean hamburger beforehand prevents excess rendered fat from pooling on the surface and masking the heavier spice profiles. Tasting for salt must be delayed until the final hour of cooking, as prolonged reduction concentrates sodium significantly faster than it concentrates moisture. Visual cues replace thermometers here: watch for the chili to pull away slightly from the sides of the ceramic insert and for the oil droplets to disperse into tiny, uniform beads rather than pooling in a central slick. Fresh ingredients like raw garlic and crisp bell peppers introduce bright, volatile compounds that soften early in the process, whereas preserved elements such as canned tomato paste and bottled hot sauce anchor the base notes with steady umami and acetic punch. Adjusting the heat at the very end ensures the cayenne and chili powder maintain their sharpness without scorching during the extended hold.
