Breakfast Chili
This is Ben's favorite chili.
Servings: 8
Ingredients
- 2 pounds ground grass fed beef
- 1 pound chorizo or Italian sausage I always use the Italian sausage
- 4 cups tomato sauce preferably homemade organic or from a glass jar
- ½ yellow onion chopped
- 3 stalks celery chopped
- 1 cup organic beef broth I use my homemade chicken broth
- ¼ cup chili powder I use half this amount
- 1 Tbsp minced garlic
- 3 Tbsp fresh oregano or less dried
- 1 green bell pepper seeded and chopped
- 1 red bell pepper seeded and chopped
- 2 green chili peppers seeded and chopped (I use canned)
- 2 slices bacon
- 2 Tbsp ground cumin
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp cayenne optional (I usually leave this out)
- 1 tsp paprika
Toppings
- Fried eggs
- Avocado cubed into small cubes
- bacon fried and crumbled
Instructions
- 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.