The Holidays! Time for an Aussie Grassfed Ribeye Beef Chili Bar!

The Holidays! The Parties! The Fun!

And just like that the crisp winds blow in and I begin to crave Chili! What I love about chili is that every pot you make can have a different twist of spices, base, beans, and toppings. Chili is so versatile and well liked, no wonder it is a great party dish. A chili bar is a great party theme at this time of year and you can make it the day before! YaY!

My favorite protein for chili is Aussie Grass-fed Ribeye. I love the flavor with the perfect amount of marbling to release just enough fat...but not too much fat! Aussie Grass-fed Ribeye holds up well in chili too! And I say, you can never have enough beef so I made extra Aussie Grassfed Smoked Salt Ribeye Bites! Now here is the deal, you can add the extra ribeye bites to your chili or serve the flavorful bites as a forerunner to the chili. If I have a few extra mouths to feed I stir the bites into the chili pot and add an extra can of beans and diced tomatoes.

I have family member arriving for Thanksgiving tonight! After a 6 hour trip they will be ready for a casual dinner with a touch of fun! I have set up a chili bar so they can dress up their chili to their liking! If you are having guests this season then I highly suggest this easy and quick ParTy Chili! Double the batch and omit the jalapeño if your guests don’t like the heat but sure do like to EaT!

Make sure you buy Aussie Grassfed Ribeye! In Southern California I can purchase several cuts of Aussie Grassfed Beef at Aldi’s, Vons (Safeway), and Gelson's.

Aussie Grassfed Smoky Chunky Ribeye and Poblano Chili

with Ribeye Bites

Ingredients:

2 medium (4-5 ounce) Poblano chili peppers

1 (3-inch) Jalapeño chili pepper

1/2 tablespoon canola oil

2 pounds Australian Grass-fed Ribeye Chili with Ribeye Bites

2 teaspoons smoked salt

2 teaspoons ground cumin

2 teaspoons smoked paprika

5 green onions, chopped, separate whites from greens

1 can (15 oz) black beans, drained

1/2 cup refried black or pinto beans

1 can (15 oz) fire roasted crushed tomatoes

1 cup beef broth

1 tablespoon lime juice for the chili, extra for the ribeye bites.

Chili Bar Toppings: Grated Mexican Cheese Blend, cilantro, chopped mini peppers, sliced pepperoncini, pickled jalapeños, Mexicana Crema or Sour Cream, tortilla chips

Instructions:

Char whole poblano and jalapeño peppers over gas burner or if using an electric stove, broil under high heat until dark brown, about 4-5 minutes. Steam charred peppers under a sheet of foil. Scrape and discard charred skin from peppers then chop into 1/2-inch pieces. Set aside.

Heat canola oil over high heat in a large skillet. Sprinkle ribeye cubes with smoked salt and cook in skillet, in batches, about 4 minutes per batch, until meat is brown on all sides. During the last two minutes of cooking, add 1/2 of the charred poblano, cumin, smoked paprika, and 1/2 cup of the lightest onions. Transfer half of the cooked ribeye cubes to a serving platter and drizzle with a squeeze of lime juice and a sprinkle of parsley or cilantro. Serve ribeye bites immediately or set aside until chili is ready.

Add to the skillet with remaining cooked ribeye, black beans, refried beans, tomatoes, and beef broth. Stirring constantly, bring to a boil then simmer for 10-15 minutes. Add lime juice. Chili can simmer longer, if needed. Add remaining charred poblano as a topping. Serve lots of additional toppings so party guests can create the perfect bite.

Serves: 4-5