Here’s How To Make Beef Chorizo Breakfast Chili
Eggs, steel cut oats, maple syrup, cinnamon—all prime ingredients for the makings of a delightfully wholesome breakfast. Except in this case, we’re going to take these traditional breakfast ingredients and combine them with ground beef, onions, garlic, and poblano peppers to yield a one-of-a-kind breakfast chili!
Seasoned with paprika, sage, and three different chili powders, this dish is generously spicy, perfect to jolt you awake from your zombie-like state in the morning. Then again, why limit yourself? You can treat yourself to this deliciously beefy chili for breakfast, lunch, brunch, dinner, 4th meal, dessert – the options are endless.
Make sure to check out our other beefy breakfasts in our recipe series including Chimichurri Steak and Eggs, Beef & Egg Breakfast Pockets, Breakfast Stuffed Poblano Peppers and the Mexican Beer Carne Asada Waffle.
Beef Chorizo Breakfast Chili
Serves 4
Total Recipe Time: 75 minutes
1 lb. Ground Beef (93% lean or leaner)
1 tbsp oil
1/2 large white onion, minced
3 cloves garlic, minced
1 poblano peppers, minced
1 ½ tbsp ancho chili powder
1 tbsp chipotle chili powder
2 tbsp New Mexican Chili powder
1 ½ tbsp smoked paprika
1 tsp cinnamon
1 tbsp ground sage
24 oz beef stock
1 cup steel cut oats
1 cup tomato puree
2 tbsp quality maple syrup
Salt and pepper to taste
4 eggs
1 bunch green onions
1) Heat 1 tbsp oil in a large sauce pan over medium-high heat, add onions, garlic, poblano peppers, and Ground Beef. Break up the Ground Beef and sauté until browned.
2) Add in all the chili powder, smoked paprika, cinnamon, and sage, then continue to sauté for another 3 minutes until the spices start to get toasted. Pour in the beef stock, turn the heat down to low, then simmer for at least 30 minutes.
3) Add in the oats, turn up the heat to medium, and continue to cook for another 15 minutes, or until the oats are fully cooked. Throw in the tomato puree and maple syrup, and cook for an additional 10 minutes. Season with salt and pepper to taste.
4) Poach eggs over medium in a small saucepot, working in batches to not overcrowd.
5) Ladle the chili into a large bowl, top with egg, and garnish with sliced green onions.
Recipes created in partnership with Beef. It’s What’s For Dinner. Funded by the Beef Checkoff.
