Breakfast Chili

A Busy Mom's Unexpected Breakfast: Breakfast Chili

Mornings are a whirlwind in our house. Between getting the kids ready for school, packing lunches, and trying to squeeze in a quick workout before work, breakfast is often the first thing to get sacrificed. Toast? Cereal? Same old, same old. I needed something more substantial, something that could fuel me and the family through the morning rush, and something that could be made ahead of time. That's where this Breakfast Chili comes in.

I stumbled upon this recipe a few weeks ago, and it's quickly become a family favorite. It's hearty, flavorful, and surprisingly versatile. The best part? I can make a big batch on the weekend, and then it's ready to go for the entire week. Just reheat and serve, saving me precious minutes each morning. The rich flavors of the chili, combined with the creamy texture of the optional bread bowl (which honestly makes it even better!), make it a satisfying and enjoyable breakfast, even on the busiest of days.

The chili itself is a simple blend of ground beef (I use grass-fed whenever possible), sausage, and a variety of vegetables. The spices add a delightful kick, without being overwhelmingly spicy. I love adding a fried egg on top for extra protein and richness; the runny yolk adds a lovely creaminess to each bite. Avocado slices add a healthy dose of good fats and a creamy texture that perfectly complements the chili's heat. And don't even get me started on the crumbled bacon – a breakfast must-have!

What truly elevates this Breakfast Chili is the option to serve it in homemade bread bowls. This adds an extra element of fun and sophistication to the meal, and it’s surprisingly easy to make. The bread bowls are light and airy, providing the perfect vessel for the hearty chili. I usually make a double batch of the bread bowl dough and freeze half for later use, another way to save time during the week.

This recipe is not just a breakfast; it’s a testament to finding ways to nourish yourself and your family, even when time is short. It’s a delicious, nutritious, and convenient meal that doesn't compromise on taste or quality. So, the next time you're searching for a breakfast that's both satisfying and efficient, give this Breakfast Chili a try. You won't regret it.

Tips and Variations:

• Spice Level: Adjust the amount of cayenne pepper to control the spiciness to your liking. If you prefer a milder chili, you can omit it entirely.
• Protein Power-up: Add other protein sources such as beans or lentils for a more substantial and nutrient-rich meal.
• Vegetable Variety: Feel free to experiment with different vegetables. Mushrooms, zucchini, or corn would all be delicious additions.
• Make it Ahead: The chili tastes even better the next day, so make a large batch and enjoy it throughout the week.
• Bread Bowl Alternatives: If you don't have time to make the bread bowls, you can serve the chili in regular bowls, or even over rice or quinoa.

This Breakfast Chili is more than just a meal; it's a symbol of my commitment to healthy eating amidst the daily chaos. It's a recipe I've adapted and perfected over time, and I'm excited to share it with you. Enjoy!

Step-by-step

• Heat a large stock pot over medium-high heat.
• Crumble the ground chuck, bacon and sausage into the hot pan, and cook until evenly browned.
• Drain off excess grease.
• Pour in the tomato sauce.
• Add the onion, celery, green and red bell peppers, chile peppers, and broth.
• Season with chili powder, garlic, oregano, cumin, basil, salt, pepper, cayenne, and paprika.
• Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
• After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary.
• The longer the chili simmers, the better it will taste.
• Remove from heat and serve, or refrigerate, and serve the next day.
• Top with a fried egg, avocado and bacon pieces.
• To make the Bread Bowl: Preheat oven to 350 degrees.
• Separate the eggs (reserve the yolks).
• In a clean and dry bowl, whip egg whites and cream of tartar until stiff.
• Then add the protein powder until smooth.
• Using a spatula, gradually fold the cream cheese/sour cream into the white mixture (OR YOLKS if dairy sensitive), being careful not to break down the whites.
• Grease muffin tins and spoon the mixture into the pan (forming a dip in the middle), making 12 medium bowls or 24 mini bowls.
• Bake at 350 degrees for 12-15 minutes.
• You may need to put the center down once they come out so you can fill it with chili.