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Corned Beef Chili with Biscuits and Honey-Butter

Corned Beef Chili with Biscuits and Honey-Butter

Total Time:

1hrs 25mins




1hrs 15mins


  • 1 package Maple Leaf Corned Beef, small diced
  • 2 Tbsp. oil
  • 2 onions, diced
  • 4 garlic cloves, minced
  • 2 Tbsp. chili powder
  • 1 Tbsp. cumin, ground
  • 1 Tbsp. paprika (smoked if available)
  • 1 tsp. red chili flakes
  • 1 tsp. brown sugar
  • ¼ cup tomato paste
  • 2 cups diced tomatoes, canned
  • 1 cup beef broth
  • 2 Tbsp. apple cider vinegar
  • 2.5 cups kidney beans, canned, drained
  • salt and pepper
  • cayenne powder to taste
  • 1 package of biscuit dough
  • 3 Tbsp. butter, room temp.
  • 3 Tbsp. honey

How to Make It


Heat oil in a medium sized pot over medium heat.


Once oil is hot add the diced beef (a small dice speeds up the cooking time). Sear on all sides until well browned.


Remove beef from pot and add onions and garlic. Cook for about 2 minutes to remove any raw flavour from the onions.


Add chili powder, cumin, paprika, red chili flakes and toast spices for about 1 minute.


Add the brown sugar and tomato paste. Cook for 2-3 minutes until tomato paste starts to caramelize.


Deglaze with vinegar, once almost gone add the broth, diced tomatoes, and diced beef.


Turn down heat and cook for 50 minutes or until beef starts to become tender.


Bake biscuits according to the package. Combine the honey and butter in a bowl and set aside for the table.


Once beef is tender add the beans and cook for another 15 minutes. Adjust seasoning with salt, pepper and cayenne.


Serve chili with the warm biscuits and a side of the honey-butter for drizzling.

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