Prime Rib Beer Bacon Chili

by Barry C. Parsons,

(beef, bacon, kidney beans, southwestern, leftovers)

Yield: 8 servings
Prep Time: 15min
Cook Time: 1 hour
Total Time: 1 hour 15 min

Ingredients

2 lb leftover prime rib roast, cubed
½ lb bacon, crisp and chopped
4 Tbsp EVOO
4 cloves garlic, minced
1 small red onion, diced
1 bottle of beer, (or 12 oz low sodium beef stock)
28 oz can crushed tomatoes
14 oz can tomato sauce
1½ C canned red kidney beans
1½ C canned Romano beans
2 large tomatoes, diced
1 large roasted red pepper, peeled and diced
1½ to 1 whole jalepeño, finely minced
1 tsp kosher salt
1 tsp coarse ground black pepper
3-5 Tbsp chili powder, to taste
1-3 tsp chipotle powder
1 Tbsp ground cumin
6 Tbsp molasses???

Instructions

1. Heat olive oil in a large heavy bottom pot. Toss in the garlic and onions and cook until softened.
2. Bring to a boil and reduce the heat to minimum. Cover and very slowly simmer the chili for an hour or so, stirring about every 10-15 minutes. Alternatively you can cook this in the oven at 325 degrees F. I like to do it that way because you don't have to tend it as much and it is much less likely to stick or burn to the bottom of the pot if you forget to stir it. A slow cooker is also an excellent choice for this recipe.
3. Add the fresh diced tomatoes, bacon and roasted red pepper in the final ½ hour. In the last 5 or 10 minutes add the leftover prime rib roast. Adding it last preserves the tenderness and moisture of the roast beef. Serve with the rest of the bacon sprinkled on top.