Ribeye Asparagus Chili | We’ve lived all over the South, so we’ve met a lot of people who think they know chili. Well, they would never put these ingredients together – vermouth, asparagus & vegetable base – kinda fancy, but this type of fancy is just what chili was missing it’s entire life. This one is unique, so surprise your so called chili experts, with a flavor bomb complete with a seared ribeye and tender asparagus.
In this recipe, we take a ribeye steak and just sear the short sides before we braise it to juicy perfection. We combine it with jalapeno, asparagus, vermouth, spices, sour cream and cilantro to make one bowl of chili that you will not want to forget. It’s literally our new go-to bowl of goodness!
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- Canola Oil - 1 tablespoon
- Butter - 3 tablespoons
- Ribeye Steak - 1 (½ pound)
- Sour Cream - garnish
- Vermouth - ¼ cup
- Beef Stock - 1 cup
- Vegetable Base - 1 teaspoon
- Navy White Beans - 15 ounces, canned
- Roasted Diced Tomatoes - 15 ounces, canned
- Shiitake Mushrooms - 1 cup, thinly sliced
- White Onion - ¾ cup, small dice
- Thin Asparagus - ¾ cup, 1 inch pieces
- Jalapeno - 2 tablespoons, finely minced
- Garlic - 2 cloves, finely minced
- Lemon Juice - 1 teaspoon
- Thyme - 5 sprigs
- Cilantro - 1 tablespoon, finely minced
- Chicken Bouillon Powder - 2 teaspoons
- Onion Powder - 1 teaspoon
- Paprika - ¼ teaspoon
- Cayenne Pepper - ⅛ teaspoon
- Pepper - ½ teaspoon
- Salt - 1 ¼ teaspoon
- Dutch Oven - 1, medium, with cover
- Wooden Spoon
- Put your steak on the counter and let it come to room temperature. Then go ahead and brush the oil around just the edges of the steak (not the large flat sides).
- Cut your asparagus crosswise into 1 inch pieces (we like to use the stems and tops).
- Get all your other ingredients together.
- Put your dutch over high heat and let it get hot - about 2 minutes.
- Ok, so we are just going to sear the edges of the steak for this recipe. So turn the heat down to medium and season the steak all over with a ¼ teaspoon each of the salt and pepper, then stand it up in the dutch on one of its long edges.
- Let it sear for 1 ½ minutes, then rotate to its other long edge and sear for about another minute until you have a nice, dark crust.
- Then stand the steak up on its short edge and sear for just about 30 seconds.
- Rotate and sear again on its last short edge for 30 more seconds. Set the steak aside (remember, you should not have seared any of the large, flat sides).
- Now toss in 1 tablespoon of the butter and scrape up any fond on the bottom of the dutch.
- Add the mushroom, onion, asparagus, jalapeno and a small pinch of the salt. Saute for 3 minutes.
- Toss in the garlic and saute for 1 more minute.
- Stir in the vegetable base cook for 30 more seconds.
- Then deglaze the pan with the vermouth, again scraping up any fond.
- Now it’s time for the beans, tomatoes, stock, thyme, spices, the rest of the pepper and salt. Add them all in there and stir everything to combine.
- Turn the heat down to medium-low, nestle the steak in the chili (it should not be completely submerged), cover the dutch, and braise the steak for about 5 to 6 minutes.
- Take the steak out to rest, then jack the heat up to high, and boil the chili rapidly until it begins to get thick and stick to the bottom of the dutch - about 10 more minutes.
- Trash the thyme and stir in the last 2 tablespoons of butter, lemon juice and cilantro.
- Season to taste and set the chili aside in a warm place.
- Now back to that ribeye. Cut it into bite-sized cubes and toss it back in the chili just to warm through. That’s it!
- Grab two of your favorite serving bowls.
- Ladle in a big serving of the chili (make sure to get some steak pieces).
- Garnish with the sour cream and any extra cilantro and paprika. Get it while it’s hot!
* Don't sear the ribeye on its large, flat side, or else it will overcook on you! Just sear the short edges then braise to perfection.
* Buy the vegetable base in a jar. It's in the soup aisle.
* We always have leftover asparagus. This is our favorite way to use those extra green stalks.
* If you don't have vermouth, just use white wine...or even a light, pale ale.
If you’ve read this far, then you need to check out Braised Beef Cheek Carbonara and Chipotle Ribeye Surf & Turf.
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