The 2020 Holidays Recipe Collection
How you doin’? Roast beef Chili? I can see you scratching your head. Who makes chili out of roast beef? I do! Making a long story short, I used to work for Lawry’s (both the food company and the restaurants). My first couple of months as a food and beverage consultant I was entertaining buyers at Lawry’s the Prime Rib several times a week.
Lawry’s was great family business and I loved the story and the Frank family behind it. Even before joining the company, I already had a nostalgic feeling for the restaurant where we held our family milestone events—birthday, anniversaries, graduations—and where I first tasted fine prime rib.
Lawry’s was a dining experience. When you dined at Lawry’s your cut of prime rib is served to you by a carver in a spiffy white chef’s outfit with a medallion around his neck. He rolled a hefty, gleaming stainless-steel serving cart to your table (that costs as much as a new Cadillac) filled with cooked prime ribs, mashed potatoes, creamed spinach, and creamed corn. The carver slices off the appropriate cut—Diamond Jim Cut (over a pound), Lawry’s Cut (over a half pound) and English Cut (thin slice of roast beef). Lawry’s is known for their efficient, spectacular service and you can be seated and served and out the door in under an hour.
Prime rib of beef is rich, somewhat fatty and a lot of beef to consume in a short amount of time. I found myself taking home “doggy bags” and making the best damn chili with the leftovers. It doesn’t take much prime rib to make a really great chili.
Use the recipe below as a guide—feel free to tailor it to your own tastes and the availability of roast beef. This is a great starter Instant Pot recipe and what I call a dump-and-cook chili—not much to it except the great taste in a little over a half hour.
Prep time: 10 minutes
Cooking time: 25 minutes, plus 10 minutes (release time)
Yield: 8 Servings
1 tablespoon olive oil
1 to 2 cups of diced prime rib
1 cup of diced yellow onion
2 (30-ounce) cans of mild chili beans
1 (10-ounce) can of original Ro·tel chili and tomatoes (mild)
2 cups corn off-the-cob or frozen corn kernels
2 tablespoons chili powder
1 tablespoon dried cumin
2 cans of dark beer (I prefer Guinness)
1 to 1-1/2 cups of Frito® brand corn chips
ChefSecret: Don’t have any leftover prime rib? You can make my chili with a pound of ground beef and a half pound of chorizo sausage. Sauté both together with the onions. No matter how you make chili, it always tastes better the next day.
Covid-19 Quip of the Day: “I’ve had a lot of things to think about over the last 8 months. One is, why do they put braille on the drive-through bank machines?”.
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Here is wishing you the very best during the holidays. To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.
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