Breakfast Chili
Have a hearty and spicy breakfast with Breakfast Chili! This hearty dish is full of savory sausage, crunchy bacon, a mix of beans and spices — for warmth, comfort and satisfaction from one bite to the next.
The reason why this recipe is just so darn special is the twist — rich chili base topped with runny eggs and bright cilantro. It is a parachute of breakfast and chili classic that is sure to impress.
Top it however you like, with shredded cheddar, slices of avocado or crispy tortilla strips, for a customizable masterpiece. With breakfast chili, we discover that breakfast is not simply a meal; we enter a taste adventure that will change your mornings.
Breakfast Chili Ingredients: An Easy, Flavorful Base
Breakfast Sausage: The base of the dish, providing a savory, meaty richness that underlines every bite.
Bacon: Contributes savory smokiness and crunchy texture, enhancing the chili’s depth of flavor.
Onion: Its mild sweetness and fragrance balance the strong spices.
Tomato Sauce & Diced Tomatoes with Green Chiles: A colorful medley that makes up the heartily savory base of the chili — it has an undertone of pungent spice.
Beans (Chili & Kidney): A robust pair that adds bulk, sustainability, and a welcome chewiness.
Eggs: The finishing touch that brought creaminess and richness to every personally plated portion.
Breakfast Chili: The Comfort Food We All Need in the Morning
Recipe Tips
Get the Egg Topper Just Right: If you’re adding eggs, leave the pot covered to contain heat for even cooking. If you want runny yolks, test them after 3 minutes. If you’d like firmer yolks, let them cook another minute.
ATTUNE AROUND THE FLAVOR: The diced tomatoes and green chiles add a kick. For milder flavors, replace them with plain diced tomatoes. For additional kick, throw in a dash of cayenne or a chopped jalapeño.
Prep Ingredients Ahead: Dice, drain and measure out everything before you get going. It makes the cooking seamless, so there’s no chance of forgetting an ingredient, particularly in the more frenetic steps of browning sausages and bacon.
What Goes Well with Breakfast Chili
Buttery Biscuits: It’s hard to resist flaky, warm biscuits to serve with that hearty chili. You can use them to sponge up the rich sauce or eat them on the side, in classic comfort-food fashion.
Crispy Hash Browns: Offer a crispy counterpoint to the chili’s creaminess. They are golden on the outside and soft on the inside, the perfect pairing for the dish’s heavy flavors.
Fresh Green Salad: Accompany your meal with a refreshing side salad made of crisp lettuce, cherry tomatoes, and a tangy vinaigrette. It lifts the richness, and adds a bright, zesty note.
FAQ
Can I prepare this chili in advance?
Yes! Make the chili, up to the simmering step. Once cool, keep it in a covered container in the fridge for 3 days. If you reheating, add the eggs fresh at another time.
Can I substitute other kinds of beans?
Absolutely. Black beans or pinto beans are good substitutes if you don’t like chili beans or kidney beans.
What’s the best way to reheat this chili?
Reheat over medium heat on the stove, adding a splash of broth if it gets too thick. Don’t reheat the eggs; cook fresh ones.
Can I make this vegetarian?
Replace the sausage and bacon with plant-based versions and use vegetable broth. The end result is equally hearty and tasty!
Breakfast Chili
Ingredients
- 2 tablespoons chili powder
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon salt
- 3 • ½ teaspoon ground black pepper
- 1 small onion diced (about 1 cup)
- 2 pounds breakfast sausage
- 6 ounces diced bacon
- 2 cups beef broth
- 1 8- ounce can tomato sauce
- 1 10-ounce can diced tomatoes with green chiles
- 1 can 15 ounces chili beans, rinsed and drained
- 1 15- ounce can kidney beans rinsed and drained
- 4 large eggs or more, as you wish
- Suggested Toppings:
- Shredded cheddar cheese
- Hash browns
- Pico de gallo
- Sliced avocado
- Tortilla strips
- Lime wedges
- Sour cream
- Fresh cilantro
Instructions
- In a large pot, heat over medium-high heat. Add the breakfast sausage, breaking into smaller pieces as you cook. Keep stirring until the sausage has browned completely, 3 to 4 minutes.
- Transfer the sausage to a plate and set aside. Now aromatic, add the diced bacon to the same pot. Cook until the bacon is crisp and transfer it to a paper towel-lined bowl with a slotted spoon. Leave in the pot about a tablespoon of rendered fat and drain the rest.
- Lower the heat to medium and sauté the chopped onion in the reserved fat. Cook until the onion has softened and is translucent, 3 to 4 minutes, stirring occasionally.
- Add the sausage and bacon back to the pot, then stir in the beef broth, tomato sauce, diced tomatoes with green chiles, chili beans, kidney beans, chili powder, oregano, cumin, coriander, salt and pepper. Mix thoroughly to combine.
- Heat the mixture over medium-high until it reaches a boil. When it has come to a boil, turn heat down to medium low and let chili simmer for 30 minutes, allowing the flavors to come together.
- When ready to serve, gently crack the eggs into the pot. Cover and cook for 3 to 4 minutes, until the egg whites are set and yolks are as runny or firm as you like.
- Cook the chili until heated through, then serve hot with desired toppings and enjoy this hearty and satisfying breakfast.
