A Chili Weekend


My breakfast this morning. Plating not perfect, but I was hungry.

It’s cold, I’m dragging, so it’s time for chili. Didn’t hurt that I found some beef (steak) that had gotten lost in the freezer and needed to be used. So, seared (sorta) on the grill, and made a cowboy-style chili. Basic recipe is at the link above. Let it cook at 250 for quite a while (3pm-5am), pulled it out this morning, stirred, and had it with egg over diced avocado for breakfast.


It was a riff on a favorite Japanese breakfast, where there was smoked fish in hot rice, and they would crack an egg over the mixture. The heat and steam from the rice cooked the egg. For today, I cracked an egg into a bowl, put hot chili over it, then put some shredded cheese on top of the chili. After waiting a minute or two, stirred and put it over the avocado.

For camping, or just for fun, another way to do it is using a real mug (not some small thing), crack an egg into the bottom, put hot chili over it to about two thirds full, then put shredded cheese. Wait a couple of minutes, stir, then top with sour cream. You can use some guacamole with the sour cream even. If the egg is not cooked to your taste, nuke for a few seconds if at home.

Before I forget, two quick ways to change-up your standard chili. First, throw in an ounce or two of unsweetened dark chocolate. It adds some depth and works well with the various peppers in chili powder as well as cumin and other spices. Think how it works in a mole sauce.

The other is to add some strong black coffee. I know people who just add the ground coffee, but I prefer to go with the liquid. Again, adds to the range of flavors.

Enjoy your weekend!

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