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Food and Recipe Slow Cooker Breakfast Chili

Discussion in 'Lifestyle & Healthy Living' started by Yours, Apr 3, 2016.

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    Slow Cooker Breakfast Chili
    Makes 6 servings

    recipe by Christine Byrne

    ½ pound bacon, cut in ½-inch strips
    1 pound pork breakfast sausage, removed from casings
    1 ½ pounds russet potatoes (about 3 large), washed and cut in rough 1 ½-inch pieces
    1 pound roma tomatoes, cored and quartered
    1 tablespoon chili powder
    Salt and pepper
    2 tablespoons cornstarch

    6 fried eggs, for serving
    6 pieces of toast, for serving

    Heat a large skillet over medium heat, then add the bacon and cook, stirring occasionally, until the bacon is crispy and most of the fat has rendered out, 7 to 8 minutes.

    Pour the cooked bacon and all the bacon fat into the slow cooker. Add the sausage, potatoes, tomatoes, and chili powder, and season with salt and pepper. In a small bowl, stir together the cornstarch and 2 tablespoons water until thoroughly mixed, then pour the mixture into the slow cooker. Cover and cook on high for 4 hours (or on low for 8 to 9 hours).

    When the chili is cooked, divide into 6 serving bowls. Top each bowl with a fried egg and serve with a piece of toast.

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