Goat cheese crumbles blend harmoniously with my Corned Beef Chili, reminiscent of my favorite sandwich. Serve this recipe layered in parfait glasses; you’ll want a bite of crunchy croutons, spicy chili, and tangy goat cheese in every bite.
Servings | Prep Time |
12 people | 10 minutes |
Cook Time |
3 1/2 hours |
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Goat cheese crumbles blend harmoniously with my Corned Beef Chili, reminiscent of my favorite sandwich. Serve this recipe layered in parfait glasses; you’ll want a bite of crunchy croutons, spicy chili, and tangy goat cheese in every bite.
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Ingredients
Corned Beef Chili
- 3 TBSP. olive oil
- 1/2 cup finely minced carrots
- 1/2 cup finely minced jalapeno
- 1 tsp. chili powder
- 1 tsp. ground coriander
- 1 tsp. ground mustard
- 1/2 tsp. chipotle chili powder
- 1/8 tsp. ground allspice
- 6 ounce tomato paste
- 2 15.5 ounce cans low sodium kidney beans drained
- 1 pound cooked corned beef cut into 1/2 inch cubes
- 1 14.5 ounce petite diced tomatoes
- 1/4 cup sauerkraut drained
- 1 cup beer may substitute chicken broth
- 1/4 cup dill pickle relish
- 8 ounces goat cheese crumbles
Rye Bread Croutons
- 1 pound Russian Rye Bread cut into 1/2 inch cubes
- 1/2 cup butter melted
Servings: people
Instructions
Corned Beef Chili
- In a large Crockpot add: beans, corned beef, tomatoes, sauerkraut, beer/broth, and dill pickle relish. Stir in tomato paste mixture until well blended. Turn heat to high until chili is simmering; then lower heat and simmer for 3 hours stirring occasionally. NOTE: During last hour crack the lid so the chili can thicken. This recipe makes 7 cups of chili.
Rye Bread Croutons
- Let cool. Store in an airtight container until ready to use. NOTE: This recipe makes more than you will need for serving the chili.
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