Sunday, March 20, 2011

Corned Beef Chili

I had leftover Corned Beef from our St Paddy's Day Feast so I decided to make a chili out of it!
Slow Cooker or Stove Top, super easy recipe.
Top with Shredded Swiss and a side of buttered Caraway Rye Cornbread Muffins.

1 lb corned beef, diced
1/2 cup sauerkraut,drained (more to taste if you like!)
1 clove garlic , minced
2 cans kidney beans, drained and rinsed
2 cups tomato sauce
3 TB chili powder(more or less to taste)
1 TB cumin
1- 14.5 oz can diced tomatoes
1 tsp red pepper flakes
salt and pepper to taste

Combine all ingredients in a slow cooker and allow to simmer for 6-8 hours on low.

Or Simmer on the stove top on medium low for an hour or so to let all the flavors mingle.

My corned beef is not a fatty brisket meat. It is made from a Bottom Round Roast so the fat content in this is less than the typical corned beef.

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