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‘It’s a Reuben’ Corned Beef Chili-Rye Bread Croutons-Goat Cheese-Parfaits

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'It's a Reuben' Corned Beef Chili-Rye Bread Croutons-Goat Cheese-Parfaits
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.
Servings12 people
Prep Time10 minutes
Cook Time3 1/2 hours
Ingredients
Corned Beef Chili
Rye Bread Croutons
Instructions
Corned Beef Chili
  1. In a small saucepan: heat olive oil over medium heat. Add carrots and jalapeno; saute over medium-low for 5 minutes stirring occasionally.
  2. Stir in: chili powder, coriander, mustard, chipotle chili powder, and allspice. Next stir in tomato paste and cook while stirring for 1 minute.
  3. 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
  1. Preheat oven to 400'. Place cubed bread onto a large sheet pan and drizzle with melted butter, stir well to evenly coat bread cubes. Bake in preheated oven for 20 minutes or until golden brown; stirring every 5 minutes to ensure even browning.
  2. Let cool. Store in an airtight container until ready to use. NOTE: This recipe makes more than you will need for serving the chili.
To Serve
  1. Layer: Rye Bread Croutons, Corned Beef Chili and Goat Cheese in parfaits glasses. Serve immediately.

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