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This hearty breakfast chili has transformed my weekend mornings, combining the savory warmth of traditional chili with the comforting addition of eggs for a protein-packed start to the day. The aroma filling my kitchen as it simmers brings everyone to the table before I even announce breakfast is ready.
I first created this recipe during a particularly cold winter when my family was craving something more substantial than our usual breakfast fare. What started as an experiment has become our Sunday morning tradition, with everyone adding their favorite toppings.
Ingredients
- Turkey bacon: adds smoky flavor without excessive fat. Look for center cut for leaner option
- White onion: provides essential aromatic base. Choose firm onions with tight, dry skin
- Poblano or bell pepper: adds mild heat or sweetness depending on your choice. Select glossy skinned peppers without soft spots
- Garlic: brings essential depth of flavor. Fresh cloves should be firm and heavy for their size
- Turkey breakfast sausage: offers protein and classic breakfast flavor. Choose high quality with minimal additives
- Chili seasoning: provides balanced spice blend without measuring individual spices. Read labels to avoid excess sodium or additives
- Fire roasted crushed tomatoes: deliver smoky depth and thicker texture than regular tomatoes. San Marzano variety offers best flavor
- Beef broth: creates perfect consistency while adding richness. Use low sodium if possible
Step-by-Step Instructions
- Cook the bacon:
- Place turkey bacon in a cold Dutch oven then heat to medium. This allows fat to render slowly, creating more flavor base for the vegetables. Cook until crisp, about 8 minutes, turning occasionally. Transfer to paper towels but save all the rendered fat in the pot.
- Sauté the aromatics:
- Add diced onions and peppers to the bacon fat and cook for 2 to 3 minutes until they begin to soften and become translucent. The vegetables should sizzle gently, not brown too quickly. Add garlic and cook just until fragrant, about 30 to 60 seconds. Watch carefully as garlic burns easily.
- Brown the turkey sausage:
- Add the raw turkey sausage directly to the aromatic vegetables. Break apart with a wooden spoon into small, even pieces. Cook thoroughly until no pink remains, about 5 to 7 minutes. The meat should develop some golden brown spots for flavor.
- Simmer the chili:
- Add chili seasoning, crushed tomatoes, and beef broth to the pot, starting with 3 cups of broth. Chop or crumble the reserved bacon and add back to the pot. Bring mixture to a gentle boil, then reduce heat to maintain a low simmer. Cover and let flavors meld for 45 to 60 minutes, stirring occasionally.
The fire roasted tomatoes are my secret weapon in this recipe. I discovered them by accident when regular tomatoes were out of stock, and now I refuse to make this without them. The subtle smoky char adds a dimension that perfectly complements the breakfast sausage and eggs.
Perfect Egg Pairings
This chili creates an ideal base for various egg preparations. My family favorite is serving the hot chili in a wide bowl with a perfectly fried egg on top. The runny yolk creates a rich sauce when broken into the chili. For a hands off approach, make wells in the simmering chili and crack eggs directly into them, then cover and cook until whites are set but yolks remain runny.
Make Ahead Strategy
This breakfast chili actually improves with time as the flavors meld together. I often make a double batch on Sunday, using half for brunch and refrigerating the remainder for quick weekday breakfasts. The chili keeps well for up to 4 days refrigerated in airtight containers. Reheat gently on the stovetop or microwave before adding fresh eggs.
Customization Options
The recipe framework allows endless personalization. For spicier chili, add diced jalapeños with the aromatics or use hot Italian turkey sausage instead of breakfast sausage. Vegetarians can substitute plant based breakfast sausage and vegetable broth with excellent results. My daughter prefers hers topped with diced avocado and a dollop of Greek yogurt instead of sour cream for extra protein.
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Frequently Asked Questions
- → Can I use other types of sausage?
Yes, feel free to substitute with any breakfast sausage or even plant-based options for a different flavor profile.
- → What can I use instead of poblanos?
Bell peppers are a great substitute and add a mild sweetness to the dish.
- → How do I adjust spice levels?
You can control the heat by adjusting the chili seasoning or adding more mild or hot spices according to your taste.
- → Is it possible to make this dish ahead?
Absolutely! The chili stores well in the fridge for up to three days, and the flavors only deepen over time. Prepare the eggs fresh before serving.
- → What toppings work best with this dish?
Consider adding shredded cheese, sour cream, sliced avocado, or fresh cilantro for extra flavor and texture.