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This stick-to-your-ribs breakfast combo of chili topped with eggs kicks off your day with a protein bomb that'll keep hunger at bay till your next meal. The mix of crispy bacon, zesty sausage, and that perfect runny egg yolk builds flavor layers that'll make this your go-to dish for lazy weekend mornings or batch cooking.
I whipped up this dish when I needed to feed a bunch of hungry friends watching football one Sunday morning. I wanted something filling that wouldn't chain me to the stove. Now everyone bugs me to make it whenever game season rolls around.
Ingredients
- Center Cut Bacon: Adds that smoky kick while cutting down on fat compared to regular strips - try to grab some without those extra nitrates
- White Onion: Gives that sweet backbone and aroma - pick ones that feel heavy and don't have mushy parts
- Poblano or Bell Pepper: Throws in some mild spice and veggie goodness - go with poblanos for that real deal taste or bells if you want it tamer
- Garlic cloves: Don't even think about using the bottled stuff here - look for tight, chunky heads
- Turkey Breakfast Sausage: Packs in protein without all the grease of pork - hit up your local meat guy for the good stuff
- Chili Seasoning: The packet makes life easy but you can mix your own if you want to tweak the salt and heat
- Fire Roasted Crushed Tomatoes: Brings that deep flavor punch - splurge on San Marzano if you can
- Beef Broth: Makes the backbone of your chili - grab low sodium so you can control the salt yourself
Step-by-Step Instructions
- Set Up Your Flavor Base:
- Sizzle those bacon strips in your Dutch oven over medium heat until they hit just the right crunch, around 8-10 minutes. This first move not only gets your bacon ready but also melts out that magical fat that'll flavor everything else. Put the bacon aside on some paper towels but keep every drop of that golden goodness in the pot.
- Create Your Flavor Foundation:
- Toss your chopped onions and peppers into that bacon fat and let them cook 2-3 minutes until they start getting soft but not browned. You want them see-through and smelling good. Then drop in your chopped garlic and stir for just half a minute to a minute until you can smell it, but watch it closely so it doesn't burn and turn bitter.
- Brown Your Meat:
- Drop the raw turkey sausage into your pot with all those tasty veggies. Use a wooden spoon to break it into tiny bits as it cooks. Keep stirring and cooking until you don't see any pink spots left, usually about 5-7 minutes. Make sure it's fully cooked before you move forward.
- Let Everything Mingle:
- Pour in your seasoning packet, tomatoes, and broth. Break up your saved bacon into little pieces and throw it back in. Mix it all up good and let it bubble up before turning the heat down low. Put the lid on and let it hang out for 45-60 minutes, giving it a stir now and then. The longer it bubbles away, the better all those flavors get to know each other.
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That poblano pepper really makes this recipe special. I ran into them during a trip out to New Mexico a while back and now they're my go-to for chili dishes. My hubby always knows when I've swapped in bell peppers instead - he can taste the difference right away - so I try to keep poblanos stocked in my fridge.
Serving Suggestions
This morning chili really hits its peak with a just-fried egg on top. When that gooey yolk breaks, it makes an amazing sauce that mingles with the spicy mix below. You can also load your bowl with chunks of avocado, some fresh cilantro sprigs, a spoonful of Greek yogurt or sour cream, and a handful of shredded cheese. Round out your meal with some cornbread or warm flour tortillas to mop up all that tasty goodness.
Make It Your Own
What's great about this dish is how easy it is to switch things up. Don't want turkey? Swap in ground beef or pork for a different taste. Veggie folks can throw in an extra can of beans - black beans work great - and use veggie broth instead. If you like things fiery, toss in some chopped jalapeños or a few dashes of hot sauce. Just tweak it until your family gives you the thumbs up.
Storage and Reheating
This chili actually gets tastier after a day or two as all the flavors get cozy together. Keep your leftovers in sealed containers in the fridge for up to 5 days. When you're ready to eat, just warm it up in the microwave or in a pot on low-medium heat, adding a splash of broth if it looks too thick. Want to save it longer? Pack it in single-serving containers and freeze for up to 3 months. Let it thaw in the fridge overnight before warming it up for the best results.
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This filling dish fits perfectly into your weekly cooking plan and will definitely put smiles on everyone's faces at your table.
Frequently Asked Questions
- → Which style of eggs goes best with this chili?
Fried eggs with a runny yolk are great since they add a creamy texture when mixed in. Poached, scrambled, or soft-boiled eggs also work nicely, so it really depends on your preference.
- → Can the chili base be made in advance?
Definitely! The flavors in the chili get even richer when it sits overnight. Cook it ahead, store in the fridge for up to 3 days, and reheat as needed for quick breakfasts topped with fresh eggs.
- → What can I swap for turkey sausage?
Ground pork, beef, chicken, or plant-based meat alternatives all work well. If you're using plain ground meat, toss in some extra herbs like sage, fennel, or thyme for more flavor.
- → Is this chili spicy?
The heat level depends on your chili seasoning and whether you use mildly spicy poblano peppers or sweet bell peppers. Add jalapeños or a pinch of cayenne if you'd like more kick.
- → What are some tasty chili toppings?
Avocado slices, shredded cheese, sour cream, cilantro, green onions, crushed tortilla chips, or a drizzle of hot sauce all make great toppings. Serve with cornbread or toast for an extra treat.
- → Can leftover chili be frozen?
Yes! Portion the chili into freezer-safe containers and freeze for up to 3 months. When you're ready to eat, thaw in the fridge, heat it up, and pair with freshly cooked eggs.