Slow Cooker Prime Rib Chili

Name: Slow Cooker Prime Rib Chili
Ingredients: 2-4 cups diced leftover prime rib ((remove big fatty pieces)); 30 oz. canned black beans ((two 15-oz. cans) drained (can use pinto beans or kidney)); 28 oz. can Cento Crushed tomatoes; 15 oz. can beef broth; 7 oz. fire roasted green chiles ((optional)); 1 Tbsp. Worcestershire sauce; 1/2 red onion ((save remainder for serving)); 1/2 sweet yellow onion ((save remainder for serving)); 3 Tbsp. chili powder; 1 Tbsp. ground cumin; 1/2 tsp. garlic powder; 2 tsp. salt; 1/2 tsp. pepper; remaining diced onion (from above); sharp white chedar cheese; saltine crackers ((look for mini saltine crackers)); cornbread ((I make Krusteaz honey cornbread from a boxed mix))

"Have leftover prime rib? Try my rich and decadent leftover prime rib chili that has a spicy and rich tomatoey broth...."

INGREDIENTS

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2-4 cups diced leftover prime rib ((remove big fatty pieces))

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30 oz. canned black beans ((two 15-oz. cans) drained (can use pinto beans or kidney))

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28 oz. can Cento Crushed tomatoes

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15 oz. can beef broth

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7 oz. fire roasted green chiles ((optional))

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1 Tbsp. Worcestershire sauce

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1/2 red onion ((save remainder for serving))

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1/2 sweet yellow onion ((save remainder for serving))

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3 Tbsp. chili powder

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1 Tbsp. ground cumin

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1/2 tsp. garlic powder

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2 tsp. salt

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1/2 tsp. pepper

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remaining diced onion (from above)

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sharp white chedar cheese

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saltine crackers ((look for mini saltine crackers))

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cornbread ((I make Krusteaz honey cornbread from a boxed mix))

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