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This hearty breakfast chili and eggs recipe transforms your morning with a savory, protein-packed start that will keep you satisfied until lunch. The combination of smoky bacon, spicy sausage, and the runny yolk from a perfectly fried egg creates layers of flavor that make this dish unforgettable for weekend brunches or meal prep.
I first created this recipe when hosting a football Sunday brunch and needed something substantial that could feed a crowd without keeping me in the kitchen. Now it's become our traditional game day breakfast that everyone looks forward to all season long.
Ingredients
- Center Cut Bacon: Brings smoky flavor while being leaner than regular bacon try to find a quality brand without added nitrates
- White Onion: Provides essential sweetness and aromatic foundation look for firm onions without soft spots
- Poblano or Bell Pepper: Adds mild heat and vegetable content choose poblanos for authentic flavor or bell peppers for a milder version
- Garlic cloves: Fresh is always better than jarred for this recipe choose plump firm heads
- Turkey Breakfast Sausage: Offers protein with less fat than pork varieties purchase from a butcher for best quality and flavor
- Chili Seasoning: Packet simplifies the spice blend but you can make your own if you prefer controlling sodium and heat levels
- Fire Roasted Crushed Tomatoes: Create depth and richness San Marzano varieties offer the best flavor
- Beef Broth: Forms the base of the chili choose low sodium for better control of overall seasoning
Step-by-Step Instructions
- Prepare the Bacon Foundation:
- Cook the bacon strips over medium heat in a Dutch oven until they reach your desired crispness about 8 to 10 minutes. This initial step not only cooks the bacon but also renders the fat that will become the flavor base for the entire dish. Remove the bacon to a paper towel but leave all that golden fat in the pot.
- Build the Aromatic Base:
- Add the diced onions and peppers to the bacon fat and cook for 2 to 3 minutes until they begin to soften but not brown. The vegetables should become translucent and fragrant. Then add the minced garlic and cook for just 30 to 60 seconds until you can smell its aroma being careful not to let it burn which would create bitterness.
- Cook the Protein:
- Add the raw turkey breakfast sausage to the pot with the aromatics. Break it apart into small crumbles using a wooden spoon or spatula. Continue cooking until the turkey is completely browned with no pink remaining usually about 5 to 7 minutes. The meat should be fully cooked before moving to the next step.
- Simmer to Perfection:
- Add the chili seasoning packet crushed tomatoes and beef broth to the pot. Crumble or chop the reserved bacon into small pieces and return it to the mixture. Stir everything thoroughly and bring to a gentle boil before reducing to a low simmer. Cover the pot and allow to cook for 45 to 60 minutes stirring occasionally. The longer it simmers the more the flavors will develop and meld together.
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The poblano pepper is my secret ingredient in this recipe. I discovered its mild heat and distinctive flavor during a trip to New Mexico years ago and have been incorporating it into my chili recipes ever since. My husband always comments that the chili tastes different when I substitute with bell peppers so I try to always keep poblanos on hand.
Serving Suggestions
This breakfast chili truly shines when topped with a perfectly fried egg. The runny yolk creates a rich sauce that blends beautifully with the spicy chili. Beyond eggs consider topping your bowl with diced avocado fresh cilantro a dollop of Greek yogurt or sour cream and a sprinkle of shredded cheese. For a complete meal serve with a side of cornbread or warm flour tortillas to soak up every last bit of goodness.
Make It Your Own
The beauty of this recipe is how easily it can be customized to your preferences. You can substitute ground beef or pork for the turkey sausage if you prefer a different flavor profile. Vegetarians can replace the meat with an extra can of beans black beans work especially well and use vegetable broth instead of beef. Heat lovers can add diced jalapeños or a dash of hot sauce to kick up the spice level. Make it your own by adjusting to your family's taste preferences.
Storage and Reheating
This chili actually improves with time as the flavors continue to develop. Store leftovers in airtight containers in the refrigerator for up to 5 days. When reheating simply warm in a microwave or on the stovetop over medium low heat adding a splash of broth if needed to restore the consistency. For longer storage freeze in portion sized containers for up to 3 months. Thaw overnight in the refrigerator before reheating for best results.
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This hearty recipe is a versatile addition to your meal prep routine and is sure to satisfy the whole family.
Frequently Asked Questions
- → What type of eggs work best with this breakfast chili?
While the recipe images show fried eggs, you can use any style you prefer. Fried eggs with runny yolks create a rich sauce when broken into the chili, but poached, scrambled, or even soft-boiled eggs also work beautifully.
- → Can I make the chili portion ahead of time?
Absolutely! The chili base actually develops deeper flavors overnight in the refrigerator. Make a batch, refrigerate for up to 3 days, then reheat portions and top with freshly cooked eggs as needed.
- → What can I substitute for turkey breakfast sausage?
Ground pork, chicken, beef, or plant-based meat alternatives all work well. If using plain ground meat, consider adding extra seasonings like sage, thyme, and fennel to mimic breakfast sausage flavors.
- → How spicy is this breakfast chili?
The spice level depends on your chili seasoning packet and whether you use poblano (mildly spicy) or bell pepper (sweet). For more heat, add diced jalapeños or a pinch of cayenne pepper.
- → What are good toppings for breakfast chili and eggs?
Try avocado slices, shredded cheese, sour cream, chopped green onions, fresh cilantro, hot sauce, or crushed tortilla chips for added texture and flavor. A side of warm cornbread or toast is also delicious for dipping.
- → Can I freeze leftover chili?
Yes! The chili base freezes excellently for up to 3 months. Freeze in individual portions, thaw overnight in the refrigerator, reheat thoroughly, and top with fresh eggs for a quick breakfast.