Welcome to BREAKFAST MONTH here at Surviving the Food Allergy Apocalypse. While Denise is generally up way before I am (and not just because she’s in a time zone that is three hours earlier), neither of us is big on cooking first thing in the morning. How do you cook before coffee? But we’re both big on eating first thing in the morning. Denise’s go-to is oatmeal. Mine is hash brown patties from the freezer, although when I find the time to make them, I love these Eat Your Veggies for Breakfast Patties). Most of the time, that’s fine, but I do occasionally get bored.
This recipe was for Eliza, not from Eliza. One morning at work, while waiting for the coffee, she was considering whether or not to eat chili for breakfast, and we wondered why there wasn’t a thing that actually was breakfast chili. I spent the next three weeks thinking about it, and then I had to make breakfast chili. And it was good.
This recipe uses ground pork, seasoned with molasses, garlic, onion, and fennel for a sausage-esque flavor. The chili part comes from ancho chili powder, tomatoes, and beans — though you could skip the beans if they aren’t your thing. I do highly suggest that you find plain chili powder. I guess that most people don’t know that “chili powder” is actually a blend of spices that usually includes onion, garlic, and oregano — ancho chili powder is just the chilis, which gives you more latitude on other seasonings. You can order if from Penzey’s if you can’t get it locally.
I highly suggest serving this with hash browns if you’re like me. Toast would also work if you have some. Toppings could include the typical chili things — I think avocado would be particularly nice, though I haven’t tried it. It doesn’t NEED anything else, but feel free.
- 1 large sweet onion chopped, about 2 cups
- 1 lb ground pork
- 2 teaspoon garlic minced (about 1 medium clove)
- 4 oz can of green chiles
- 2 teaspoons ancho chili powder NOT regular chili powder!
- 1 teaspoon cinnamon
- 1/4 teaspoon fennel seeds, crushed with mortar and pestle or flat side of large knive
- 1 Tablespoon molasses
- 15 oz can of diced tomatoes
- 1.5-2 lb sweet potatoes, cubed
- 1/4 cup water
- 1 can white beans if desired
- 1 handful spinach per serving if desired
- Over medium heat, add onions to a large pan. If the pan is non-stick, don't add any oil. If it isn't non-stick, either add a bit of the pork or a bit of oil. Stir well and sautee for 2-3 minutes to get the onions started cooking.
- Add pork and stir frequently to break up the meat.
- When the pork is mostly cooked (there is little to no pink left, add the rest of the ingredients in the order listed, from garlic through the beans, if you're using them. Don't add the spinach. Stir well after each addition, and the cover until the pot begins to simmer.
- When your chili is simmering, turn the heat down to low and cook, covered but stirring regularly, until the sweet potato cubes are cooked. Depending on the size of your cubes, you're looking at 20-45 minutes.
- For serving, I originally conceptualized this to be served with hashbrown patties, but I threw it over spinach to add more vegetables to the dish. Avocado on top would also be great. It's your breakfast -- top it up your way.
Peel the sweet potatoes if you want -- I didn't, as I like the texture of the peel.