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Breakfast Chili and Eggs

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Ingredients

Scale

  • For the Chili:

    • 1 lb (450g) ground halal beef or lamb
    • 1 medium onion, chopped
    • 1 red bell pepper, chopped
    • 2 cloves garlic, minced
    • 1 can (15 oz) kidney beans, drained and rinsed
    • 1 can (15 oz) diced tomatoes
    • 1 can (6 oz) tomato paste
    • 1 tablespoon chili powder
    • 1 teaspoon ground cumin
    • 1 teaspoon paprika
    • ½ teaspoon cayenne pepper (optional, for extra heat)
    • Salt and pepper, to taste
    • 1 tablespoon olive oil for cooking
    • 1 cup low-sodium beef broth or water

  • For the Eggs:

    • 6 large eggs (or as many as needed)
    • 1 tablespoon butter or olive oil for cooking
    • Salt and pepper, to taste
    • Fresh cilantro or parsley for garnish (optional)
    • Shredded cheese, sour cream, or avocado for topping (optional)

Ingredient Highlights

  • Ground Halal Beef or Lamb: This provides a rich, savory base for the chili while keeping the dish halal. If you prefer, you can also use chicken or turkey as a leaner alternative.
  • Kidney Beans: Beans add fiber and protein to the dish, making it more filling and nutritious.
  • Chili Spices: The chili powder, cumin, paprika, and cayenne create a depth of flavor and a little heat, balancing the richness of the meat and beans.
  • Eggs: Eggs add a creamy and smooth texture to the dish, making it the perfect topping for the chili.
  • Optional Toppings: Cheese, sour cream, and avocado enhance the dish and add extra flavor and creaminess.

Instructions

Prepare the Chili Base

  1. Cook the Meat: In a large skillet or pot, heat 1 tablespoon of olive oil over medium heat. Add the ground beef (or lamb) and cook, breaking it apart with a spoon, until browned. Drain any excess fat if necessary.
  2. Add Vegetables: Add the chopped onion, red bell pepper, and minced garlic to the meat. Sauté for 3-4 minutes until the vegetables are softened and fragrant.
  3. Spice It Up: Stir in the chili powder, cumin, paprika, cayenne pepper (if using), salt, and pepper. Cook for another minute to allow the spices to toast and become aromatic.
  4. Add Tomatoes and Beans: Stir in the diced tomatoes, tomato paste, and kidney beans. Mix well and pour in the beef broth or water. Bring the mixture to a simmer, then reduce the heat to low. Allow the chili to cook for 15-20 minutes, stirring occasionally, to let the flavors meld together.

Cook the Eggs

  1. Heat the Pan: While the chili is simmering, heat 1 tablespoon of butter or olive oil in a separate skillet over medium-low heat.
  2. Cook the Eggs: Crack the eggs into the skillet, being careful not to break the yolks. Cook the eggs to your desired doneness—scrambled, fried, or poached. If you prefer scrambled eggs, whisk them lightly before adding them to the pan and cook them until set.
  3. Season the Eggs: Season the eggs with salt and pepper as they cook. Once done, remove them from the heat and set aside.

Assemble the Breakfast Chili and Eggs

  1. Serve: To serve, spoon the chili mixture onto plates or bowls. Top with the cooked eggs. You can either place the eggs on top of the chili or gently mix them in.
  2. Garnish and Enjoy: Garnish with fresh cilantro or parsley and add optional toppings like shredded cheese, sour cream, or slices of avocado. Serve immediately and enjoy!

Nutrition

Find it online: https://buttereats.com/breakfast-chili-and-eggs/