Chili-Smothered Omelettes

25Sep09

The best thing about making chili is that it tastes even better the next day. And while reheated chili makes a tasty lunch, you can also use leftover chili to make a really hearty breakfast. This chili recipe will easily serve four people, leaving plenty of leftover chili to use the next day!

Super-Easy Black Bean Chili
To serve four, you will need…

3 26.5 oz. cans of black beans
1/4 cup olive oil
4 large onions, diced (reserving one diced onion to top the finished chili)
3 cloves of garlic, minced or run through a garlic press
6 tbsp. each of ground cumin, chili powder, and fresh cilantro
2 tbsp. each of dried oregano and cayenne pepper
3 tbsp. hot sauce (I like Frank’s or Cholula for this recipe)
1 8 oz. can of tomato sauce
1 12 oz bottle of beer (I like Sam Adams or Rogue beers best for this recipe)

In a large pot over medium heat, combine the onions and olive oil. When the onions are just translucent, add all the remaining ingredients and increase heat to high. Stir constantly until just bubbling, then reduce heat to maintain a simmer for 20 minutes. The chili will be done when the beans are tender.

Serve in ceramic bowls that have been warmed in the oven. Top with chopped onions, cilantro, chives, scallions, cheese, or sour cream. Serve with warm slices of crusty bread.

Chili-Smothered Omelettes
For each omelette, you will need…

6 tbsp. piping hot chili
2-3 eggs
1-2 tbsp. milk
1 pat of butter
1/2 – 3/4 cup of your favorite omelette fillings
extra cheese, onions, or jalapenos to top the omelette

Prepare your favorite omelette and plate. Smother with the chili, adding your favorite toppings, and serve immediately.

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2 Responses to “Chili-Smothered Omelettes”

  1. 1 Erin

    Um….. YUM!!! I love chili for breakfast the next day, but I as of yet have not put it on an omlette. Awesome! Also, your picture is great. šŸ™‚

  2. This chili was delicious. If only I could’ve had the omelettes!


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