You can do chili slow and you can do chili quick. This is the quick version, which was my husband’s typical Thursday-night dinner growing up, served with a stack of toast on the side. Clearly, he isn’t from Texas, but that doesn’t make this chili any less delicious. You’ll want to use a really good chile powder for this recipe since that is the major flavor; I love the New Mexican Red Chile Powder from Rancho Gordo.
Total Timeunder 1 hour
OccasionCooking for a date
Recipe CourseMain Course
Dietary ConsiderationHalal, Kosher, Peanut Free, Soy Free, Tree Nut Free
MealBrunch, Dinner, Lunch
Taste and TextureHot & Spicy, Savory
- 1 teaspoon olive oil
- 1/2 cup diced onion
- 1 celery stalk, diced
- 2 slices green bell pepper, diced
- 1 clove garlic, minced
- 1/2 pound lean ground beef
- Salt and freshly ground pepper
- Dash of Worcestershire sauce
- 2 tablespoons chile powder
- 1 (7-ounce) can red kidney beans, drained
- 1/2 cup tomato juice
- 6 slices sandwich bread
- 2 eggs
Heat the oil in a medium saucepan over medium-low heat and add the onion, celery, bell pepper, and garlic. Cook, stirring frequently, until they’re lightly softened, about 5 minutes.
Increase the heat to medium-high and crumble in the ground beef. Cook for about 5 minutes, or until the meat has browned. Add the salt and pepper to taste, Worcestershire, chile powder, and beans. Cook for about 2 minutes, then add the tomato juice. Bring to a boil, then reduce the heat to maintain a gentle simmer. Cook for about 10 minutes.
While the chili is simmering, toast and butter the bread, and fry the eggs sunny-side up.
To serve, divide the chili between two bowls and top each with an egg. Serve with the toast on the side; Cam and I always make a big stack with the buttered sides together.
2013 Lara Ferroni