Breakfast Chili
Transform your mornings with the bold and hearty flavors of Breakfast Chili! Combining savory sausage, crispy bacon, and a medley of beans and spices, this dish delivers warmth, comfort, and lasting satisfaction in every bite.
What sets this recipe apart is its unique twist—a rich chili base crowned with perfectly cooked eggs and a sprinkle of fresh cilantro. It’s a creative fusion of breakfast and classic chili that’s guaranteed to impress.
Top it your way with shredded cheddar, avocado slices, or crispy tortilla strips for a personalized masterpiece. Breakfast Chili isn’t just a meal—it’s a flavor-packed experience that will redefine your mornings.
Breakfast Chili Ingredients: A Flavorful Foundation
- Breakfast Sausage: The heart of this dish, delivering a savory, meaty richness that sets the tone for every bite.
- Bacon: Adds irresistible smokiness and a crispy texture, elevating the chili’s depth of flavor.
- Onion: Its subtle sweetness and aromatic qualities bring balance to the bold spices.
- Tomato Sauce & Diced Tomatoes with Green Chiles: A vibrant blend that forms the chili’s robust, tangy base with a hint of zesty heat.
- Beans (Chili & Kidney): A hearty duo providing texture, protein, and a satisfying bite.
- Eggs: The crowning glory, adding creaminess and richness to each serving.
Breakfast Chili: The Ultimate Morning Comfort Food
Recipe Tips
- Perfect the Egg Topping: When adding eggs, keep the pot covered to trap heat and ensure even cooking. For runny yolks, check them after 3 minutes. For firmer yolks, let them cook a minute longer.
- Balance the Heat: The diced tomatoes and green chiles add a kick. If you prefer milder flavors, substitute them with plain diced tomatoes. For extra spice, toss in a pinch of cayenne or add a chopped jalapeño.
- Prep Ingredients Ahead: Dice, drain, and measure everything before starting. This makes the cooking process seamless and ensures no ingredient is overlooked, especially during the fast-paced steps like browning sausage and bacon.
What to Serve with Breakfast Chili
- Buttery Biscuits: Flaky and warm, biscuits pair perfectly with the hearty chili. Use them to scoop up the rich sauce or enjoy them on the side for a classic comfort-food combo.
- Crispy Hash Browns: Add a crunchy contrast to the chili’s creamy texture. Their golden exterior and soft interior are the perfect match for the dish’s robust flavors.
- Fresh Green Salad: Lighten the meal with a refreshing side salad of crisp lettuce, cherry tomatoes, and a tangy vinaigrette. It balances the richness and adds a bright, zesty touch.
FAQ
- Can I make this chili ahead of time?
Yes! Prepare the chili up to the simmering step. Store it in an airtight container in the refrigerator for up to 3 days. Add the eggs fresh when reheating. - Can I use different types of beans?
Absolutely. Black beans or pinto beans work well if you prefer an alternative to chili or kidney beans. - What’s the best way to reheat this chili?
Warm it over medium heat on the stovetop, adding a splash of broth if it thickens too much. Avoid reheating the eggs; cook fresh ones instead. - Can I make this dish vegetarian?
Swap the sausage and bacon for plant-based alternatives and use vegetable broth. The result is just as hearty and flavorful!
Breakfast Chili
Transform your mornings with the bold and hearty flavors of Breakfast Chili! Combining savory sausage, crispy bacon, and a medley of beans and spices, this dish delivers warmth, comfort, and lasting satisfaction in every bite.
Ingredients
- 2 tablespoons chili powder
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 small onion diced (approximately 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 15-ounce can chili beans, rinsed and drained
- 1 15-ounce can kidney beans, rinsed and drained
- 4 large eggs more as desired
- Suggested Toppings
- Shredded cheddar cheese
- Hash browns
- Pico de gallo
- Avocado slices
- Tortilla strips
- Lime wedges
- Sour cream
- Fresh cilantro
Instructions
- Heat a large pot over medium-high heat and add the sausage. Break it into smaller pieces as it cooks, stirring until no traces of pink remain, approximately 3-4 minutes.
- Remove the sausage from the pot and introduce the diced bacon. Cook until the bacon becomes crisp, then use a slotted spoon to transfer it to a paper towel-lined bowl. Retain about one tablespoon of the rendered fat in the pot, discarding the excess.
- Lower the heat to medium and sauté the diced onion in the reserved fat. Cook for 3-4 minutes, stirring occasionally, until the onions turn translucent and aromatic.
- Return the sausage and bacon to the pot, then add the beef broth, tomato sauce, diced tomatoes with green chiles, chili beans, kidney beans, chili powder, oregano, cumin, coriander, salt, and pepper. Stir thoroughly to blend all ingredients.
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and allow the chili to simmer gently for approximately 30 minutes to develop its flavors.
- When the chili is ready for serving, carefully crack the eggs into the pot. Cover and let cook for 3-4 minutes, or until the egg whites are fully set while the yolks reach your preferred consistency.
- Serve hot, accompanied by your choice of toppings, and enjoy this hearty and flavorful meal.
