Ribeye Chili

"Truthfully, you could use any cut of steak or roast for this chili. I chose ribeye because (1) it sounded fun and (2) we had some ribeye steaks in the freezer. The meat gets cubed, seared and then simmered in the chili for an hour or two. If you want to save your ribeye steaks for grilling, then I don’t blame you! However, I will say that this Ribeye Chili turned out quite well – I highly recommend a bowl on a cold winter day."