Name: Tap Room’S Famous Prime Rib Chili
Yield: 1
Ingredients: 4 lbs. bone-in ribeye (slow-roasted to medium temperature, removed from bone and cut into bite-sized cubes); 3 oz. extra virgin olive oil; 1 cup diced onion; ½ tbsp. minced garlic; 3 red bell peppers (cleaned, seeded, and roasted); 2 bay leaves; ½ bunch fresh thyme; 2 tsp. dark chili powder; 1 tbsp. kosher salt; ½ tsp. ground coriander; ½ tsp. ground cumin; ½ tsp. ground black pepper; 3 16-oz. cans ranch style beans (can substitute pinto beans, if preferred); 2 16-oz. cans diced tomatoes; 1 16-oz. can green salsa

VMG Recipes