It’s April in Chicago-land. You all know what that means right? SNOW! Of course there is tons of rain, high winds, thunderstorms, and the occasional 70 degree day, but most annoyingly, there is still snow.
I strongly feel that there is no good or bad time for chili, but when you start to see your hostas poke up out of the ground only to buried in a layer of white, it’s definitely time for a warm bowl of comfort food.
I usually like to make a decent breakfast for my family on the weekend. Creations have included banana peanut butter waffles with chocolate bacon gravy, sausage gravy benedicts, or this show stopper of a breakfast sandwich- bacon wrapped waffle grilled cheese:
Someone once told me about the Texas Breakfast, which reportedly was chili over hashbrowns, topped with fried eggs and cheese. It sounded delightful so I went to the Google and tried to summon up the internet’s wealth of knowledge on this dish. Well… it seems this isn’t actually a thing. I even gave Bing a shot and it was stumped too. Wamp, wamp…. But then I thought to myself, since when do I need a recipe? I don’t! Ha-zaa! Off to the kitchen I go to whip up my own version of this seemingly non-existent dish. A rainbow unicorn of sorts: The Texas Breakfast.
This really was an easy one and if you aren’t keen on taking a whole lot of time in the morning to cook breakfast, then you can easily make the chili ahead and then just heat it up when you are ready to assemble the dish. I ended up using mini tater tots instead of hash browns. I curse the gods of my kitchen every time I attempt to made hasbrowns at home. Without fail, I end up with gray, soggy globs of potato goo. So, to spare myself the embarrassment of culinary failure once again, I opted for tots.
I hope you enjoy this one with your family on a snowy Saturday morning as I did. Or better yet, I hope you enjoy this one with your family on a bright, sunny, and warm Saturday morning. In our neck of the woods, in could go either way in spring.
For the chili, dice one large green pepper and one small white onion. Add them to a pot over medium heat along with one pound of ground beef. Cook until the beef is browned and then drain the grease.
Add in 1 T ground cumin, 1 t chili powder, 1 t salt, 2t garlic powder, ½ t ground guajillo chili, ¼ t ground cinnamon, 1 t balsamic vinegar, 2 c beef broth, and 3 oz of tomato paste. Stir to combine, bring to a simmer over medium heat, then reduce to low, cover, and cook for 20 minutes.
While the chili is cooking, baked the tater tots per package instructions.
A few minutes before the chili and tots are done, be sure to fry up your eggs.
In a bowl, add tater tots and chili. Then top with a fried egg, shredded cheese, and green onions.