Chili and Eggs Breakfast (Print Version)
# Ingredients:
→ Proteins
01 -
1 lb turkey breakfast sausage, uncooked
02 -
4 pieces of center-cut bacon
→ Vegetables
03 -
1 poblano or sweet bell pepper, chopped finely
04 -
A small white onion, diced into tiny pieces
05 -
Two garlic cloves, grated or minced
→ Pantry Items
06 -
1 can (28 oz) of fire-grilled crushed tomatoes
07 -
Packet of chili spices
08 -
Three to four cups of beef stock
# Instructions:
01 -
Heat the Dutch oven or pot over medium and toss in the bacon. Let it crisp up completely, then set on paper towels to cool off.
02 -
Using the bacon drippings, toss in your onions and peppers and let them soften for a few minutes. Add the garlic, stirring for about 30 seconds to a minute until it smells amazing.
03 -
Drop the turkey sausage into the pot and break it up into smaller pieces as it cooks. Keep going until every bit looks browned.
04 -
Toss in the crushed tomatoes, chili seasoning, and beef stock. Crumble the bacon back in. Once it starts boiling, lower the heat, put the lid on, and let it bubble away gently for 45-60 minutes. It'll thicken and taste better the longer it cooks!
# Notes:
01 -
Top it with a fried egg if you want a filling breakfast.
02 -
Use more or less beef stock depending on how thick you like it.