Try this Corned Beef Chili for St. Patrick’s Day
Where Irish comfort meets bold, chili‑forward heat
Every March, kitchens across Chicago (and much of the Midwest) fill with the unmistakable aroma of simmering corned beef. It’s a tradition with deep Irish‑American roots, as Irish immigrants in the 1800’s adopted the salty cut of beef with cabbage and potatoes for a hearty meal. Now, corned beef and cabbage is a dish that brings families together around a pot of something warm, salty, and celebratory. At Eat Good Chili, we love honoring century-old traditions. But we also love bending them a little.
So this year, we’re taking the St. Patrick’s Day classic and giving it a Chile head twist.
Corned beef already has everything a great chili wants: richness, salt, fat, and a deep cured flavor that stands up beautifully to hot peppers. When you simmer the brisket low and slow, cube it, and fold it into a pot of tomatoes, beans, and Eat Good Chili seasoning, something magical happens. The Irish comfort food you know becomes a hearty, smoky, red‑tinged bowl that feels right at home next to a pint of Guinness.
This isn’t fusion for the sake of novelty. It’s a natural pairing—Irish hardiness meets Southwestern heat. And it’s exactly the kind of dish that turns a St. Patrick’s Day gathering into a story people talk about next year.
Corned Beef Chili (St. Patrick’s Day Edition)
Prep Time
10 minutes
Cook Time
15 minutes
Serves
6
Ingredients
- 2–3 lb corned beef brisket
- 5 Tbsp Eat Good Chili Seasoning (divided)
- 24 oz water (plus more as needed)
- Beef broth (enough to maintain a 2:1 water:broth ratio)
- 1 16oz can Guinness (or other lager or stout beer) (use 1 cup for simmering)
- 28 oz crushed tomatoes
- 1–2 Tbsp white wine vinegar
- Small handful semi‑sweet chocolate morsels
- 1 can cannelloni beans, drained
- 1 can black beans, drained
- Optional: ground arbol or pequin for extra heat
Steps
1
Simmer the Corned Beef
Place the brisket in a pot with 24 oz water, 12 oz beef broth, and 1 cup beer. Add more liquid using a 2:1 water‑to‑broth ratio until the meat is covered. Bring to a boil, then simmer gently for 2 hours.
2
Cube and Optional Sear
Let the brisket cool slightly, then cut into ½‑inch cubes. Sear the cubes if you want deeper browning and firmer texture.
3
Build the Chili Base
Combine crushed tomatoes, a splash of water, and 3 Tbsp Eat Good Chili seasoning. Bring to a low boil, then reduce to a simmer.
4
Stir in chocolate morsels and white wine vinegar. Adjust heat and seasoning with more EGC seasoning and ground arbol or pequin.
5
Simmer and Finish
Add the cubed corned beef and simmer 30–60 minutes, adding water as needed. Add the drained beans and simmer another 30 minutes. Taste and serve.
Leftover Corned Beef Chili (Next‑Day Version)
A faster, equally delicious way to turn yesterday’s feast into today’s comfort bowl
St. Patrick’s Day leftovers are practically a tradition of their own. If you’ve got a container of chopped corned beef in the fridge the next morning, you’re already halfway to another great meal. This version skips the long simmer and jumps straight into chili mode.
Ingredients
- 3–4 cups leftover cooked corned beef, chopped or cubed
- 3 Tbsp Eat Good Chili Seasoning
- 28 oz crushed tomatoes
- 1–2 cups water or beef broth
- 1–2 Tbsp white wine vinegar
- Small handful semi‑sweet chocolate morsels
- 1 can cannellini beans, drained
- 1 can black beans, drained
- Optional: ground arbol or pequin for extra heat
Instructions
1. Build the Base
In a pot, combine crushed tomatoes, 1–2 cups water or broth, and Eat Good Chili seasoning. Bring to a simmer.
2. Add Flavor
Stir in chocolate morsels and white wine vinegar. Adjust seasoning and heat as desired.
3. Add the Corned Beef
Fold in the leftover corned beef and simmer 20–30 minutes to let the flavors meld.
4. Add Beans and Finish
Add the drained beans and simmer another 20 minutes. Taste and adjust.
This version is perfect for weeknights, next‑day lunches, or when you want the spirit of St. Patrick’s Day without the long cook.
