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Restaurants›Bud's at Silver Run›Chili-cup Recipe

Chili-cup Recipe

Name: Bud's at Silver Runs Chili-Cup Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 1 cups prime rib, trimmed and finely diced; 1 cups filet mignon, finely diced; 6 cups beef broth (preferably low-sodium); 1 cups diced tomatoes (canned, 14 oz); 2 tbs tomato paste; 1 cup yellow onion, finely chopped; 0.5 cups green bell pepper, finely chopped; 0.5 cups celery, finely chopped; 3 cloves garlic, minced; 0.5 tsp jalapeño, seeded and minced (optional); 2 tbs chili powder; 1 tsp ground cumin; 1 tsp paprika (smoked if available); 0.5 tsp dried oregano; 0.5 tsp black pepper, freshly ground; 1 tsp kosher salt; 0.25 tsp red pepper flakes (optional, for heat); 0.5 cups beer or dry red wine (optional, for deglaze); 1 tsp worcestershire sauce; 1 tsp apple cider vinegar; 1 tsp brown sugar or molasses; 1 tsp cornstarch (optional, for slight thickening); 2 tbs sour cream or crème fraîche; 2 tbs shredded sharp cheddar; 1 tbs chopped fresh cilantro or parsley; 1 tbs thinly sliced green onion; 6 pieces tortilla chips or crusty bread (for serving)

Inspired by Bud's at Silver Run

Time1h

Serves4

Home made with prime rib and filet mignon.

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Ingredients

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Protein & Base

1 cups prime rib, trimmed and finely diced

1 cups filet mignon, finely diced

6 cups beef broth (preferably low-sodium)

1 cups diced tomatoes (canned, 14 oz)

2 tbs tomato paste

Vegetables & Aromatics

1 cup yellow onion, finely chopped

1/2 cups green bell pepper, finely chopped

1/2 cups celery, finely chopped

3 cloves Garlic, minced

1/2 tsp jalapeño, seeded and minced (optional)

Spices & Seasonings

2 tbs Chili powder

1 tsp Ground cumin

1 tsp paprika (smoked if available)

1/2 tsp Dried oregano

1/2 tsp Black pepper, freshly ground

1 tsp kosher salt

1/4 tsp red pepper flakes (optional, for heat)

Liquids & Finishers

1/2 cups beer or dry red wine (optional, for deglaze)

1 tsp Original Worcestershire Sauce

1 tsp Apple cider vinegar

1 tsp brown sugar or molasses

1 tsp cornstarch (optional, for slight thickening)

Garnishes (per serving)

2 tbs sour cream or crème fraîche

2 tbs shredded sharp cheddar

1 tbs chopped fresh cilantro or parsley

1 tbs thinly sliced green onion

6 pieces tortilla chips or crusty bread (for serving)

Method

Protein & Base

Prepare meats

Pat the diced prime rib and filet dry with paper towels. Season lightly with 1/2 tsp kosher salt and a few grinds of black pepper. Set aside.

Brown the meats

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 1 tablespoon neutral oil (not listed above to keep JSON consistent; use just enough to coat). When hot, add the prime rib in a single layer and sear 2–3 minutes without moving, then stir and brown another 1–2 minutes. Remove to a plate. Repeat with the filet mignon, searing until just browned. Return both meats to the pot and set aside while you cook the aromatics.

After cooking the aromatics (next section), return the meats to the pot with the vegetables and deglaze the pan with 1/2 cup beer or red wine, scraping up browned bits for 1 minute.

Stir in the diced tomatoes, tomato paste and the 6 cups beef broth. Bring to a gentle simmer, then reduce heat to low and cook gently for 25–30 minutes to allow flavors to marry and the meats to become tender.

Vegetables & Aromatics

With the same pot over medium heat, add 1 tablespoon of oil if needed. Add the chopped onion, bell pepper and celery. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

Add the minced garlic and minced jalapeño (if using) and cook 30–45 seconds until fragrant, taking care not to burn the garlic.

Spices & Seasonings

Push vegetables to the side and add the chili powder, ground cumin, paprika, dried oregano, red pepper flakes, remaining 1/2 tsp kosher salt and 1/2 tsp black pepper to the center of the pot. Toast the spices 20–30 seconds to bloom their flavors, then stir into the vegetables to coat evenly.

Liquids & Finishers

After deglazing and adding tomatoes, tomato paste and beef broth (see Protein & Base), stir in the Worcestershire sauce, apple cider vinegar and brown sugar. Taste and adjust seasoning with additional salt or pepper if needed.

If you prefer a slightly thicker chili, mix the 1 tsp cornstarch with 1 tbsp cold water to make a slurry, then stir into the simmering chili and cook 2–3 minutes until thickened.

Remove the pot from heat. Let rest 5 minutes so flavors settle before serving.

Assembly & Garnish

Ladle the chili into warmed cups or bowls. Top each serving with 2 tablespoons sour cream or crème fraîche, 2 tablespoons shredded cheddar, 1 tablespoon chopped cilantro (or parsley), and a tablespoon of sliced green onion. Serve with tortilla chips or crusty bread on the side.

Optional: For a restaurant-style presentation labeled 'Chili-Cup', serve in a small handled cup (8–10 oz) with the garnishes arranged neatly on top and chips served alongside for scooping.