OK, I know your original post on this is almost 3 years old, but I had to reply. Hope you’re still active on here. My father made Corned Beef Chili every year for St. Patricks day and brought it down to the Pub for the crowd to enjoy. I think he did it for about 10 years (until he died 6 years ago, but don’t worry it wasn’t the chili.) Every St Patricks day now, I think I should try and recreate the recipe that he never wrote down, and I never saw him make. Finally this year as the day approaches I thought to google the phrase “corned beef chili” and at three years old your post is still the number one hit. There are still no known recipies out there that I can see.
So how did yours come out?
I pretty sure my father cooked the corned beef in the chili and did not add cooked corned beef at the end. Cooking the corned beef in the chili is the only way I think the fat could soak up so much heat from the hot peppers. It seemed to us that the corned beef chili got “hotter” than the usual chili we would both make with leaner stew meat.
Last night, as I lay sleeping, a vision or a dream or something out of the Cosmos came to me and SCREAMED —-Corned Beef Chili!!! I’ve been thinking about it all day long and can’t get the Singing Sirens out of my head!! I’ve researched the Internet and can’t find any references to it–SO—— My guess is it hasn’t been tried or invented!!!
I’m on to something Original, unless someone on here can disprove that assumption!!!!! Come forward or forever hold your peace!
So, NOW the issue is— develop a recipe to try out the theory. My basic thought would be to build a pot of chili by just substituting chopped, cooked, Corn Beef in place of Regular Beef in it’s many forms and add the traditional Chili Sauces. I’m thinking something like “Oy Vey Chili” for the name. I might copyright this idea so don’t go stealing it!
I’m sure I just peaked some creative Roadfood Juices, so let’s hear it!!