Chili with Eggs


28 oz. can of tomato sauce
15 ½ oz. can of red kidney beans - drained
1 large tomato - diced
4 cloves of garlic – chopped
1 small onion – sliced thin
4 scallions – chopped
½ bell pepper – sliced thin
½ jalapeño – chopped with seed
2 stalks celery – chopped
2 tablespoons cornmeal
½ cup water or chicken broth
4 eggs – plus 2 tablespoons of water
¼ cup chopped Italian parsley
2 tablespoons olive oil
2 ½ cups of uncooked rice
1 tsp. salt
½ tsp. black pepper
½ tsp. red pepper flakes
1 tsp. garlic powder
1 tsp. paprika
1 tsp. cumin
1 tsp. brown sugar


Heat a large cast iron frying pan with the olive oil.
Add the tomato, garlic, onions, scallions, jalapeño and celery. Sauté until the onions are slightly soft and transparent.
Add the tomato sauce and the beans. In a small bowl mix together the seasonings and add to the sauce.
Combine the cornmeal with the ½ cup of water or chicken broth and stir briskly until well combined. Add this mixture to the sauce.
Cook the sauce on low, covered loosely, for about 1 hour.
Prepare the rice as directed.
When ready to serve beat the eggs together with 2 tablespoons of water a dash of salt and pepper; add the parsley to the eggs and mix.
Heat a small frying pan with a drizzle of olive oil. Ladle a scoop of eggs into the hot pan and cook on one side and then flip to finish cooking.
Prepare the eggs this way for each serving.


Wednesday, June 5, 2013 - 9:57am

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