Leftover Ribeye Chili
Steak foodies, make this slow cooker chili recipe the next time you cook ribeye steaks on the grill or in the slow cooker. Like chili? Like steak? Make them a combo, and try this leftover ribeye chili.
You can use other types of steak as well. Ribeye is my favorite, and that is what I made this chili recipe with. Slice the meat into strips, or cut it into chunks. Either way works.
The recipe below is a mild one. Add hot chili powder, peppers, or anything else you like to make it spicier.
Grilled hamburger leftovers also go great in this chili. Adapt it however you’d like, or try the recipe just the way it is to see how you like it.
Ribeye Chili for Two
Save your ribeye leftovers to make chili.
- 1 can Refried Pinto Beans
- 1 can Amy's Organic Chili
- 1/4 48-oz can Vegetable Juice Cocktail
- 2 teaspoons Santa Fe Seasons Chili Blend Or, use chili powder and your favorite spices.
- 1 teaspoon Cumin
- 1 cup water
- 2 each Roma tomatoes, cut in small chunks
- 1-2 cups Ribeye leftovers, cut into strips or chunks
Put all ingredients into Slow Cooker and cook on high for 4 hours or low for 8 hours.
Change the recipe up some, and make it a soup. Use all of the Vegetable Juice Cocktail, and add vegetables. My mother used to make a hamburger soup (I think she called it Hamburger Stew) with a whole large 48-ounce can of the vegetable juice. She would make it thick and chunky and make a lot of it. Our family loved it.
Make a large batch of the chili or soup early during the week, and you and your other half won’t have to cook the rest of the week. Or you can freeze it. But if you’re reading this and there are more than two in your family, this recipe is very adaptable.