I awoke to the immediacy of four disparate, yet somehow interrelated realities. I would classify each as “bad”, but by varying degrees. 1) An excruciating headache 2) An alarmingly sticky kitchen floor 3) 5 gallons of beer NOT in a state of active fermentation 4) A Gordon Lightfoot song playing (repeatedly) in my mind.
10 oz Chorizo- the real stuff
¾ C diced canned tomatoes
1/3 C vegetable juice
1T chili powder
½ t garlic powder
½ t rosemary
¼ t sage
1) Fry chorizo in a pan, drain off fat.
2) Add the remaining ingredients, excluding the eggs. Simmer for 20 minutes.
3) While chili simmers, fry eggs on a clean skillet, breaking the yolks.
4) Cut fried eggs into strips with a spatula.
5) Add eggs to chili and simmer for 1 minute.
6) Serve over hash browns.
Reading the ingredients on the chorizo label did nothing but add to my growing discomfort. At least the ibuprofen and a cup of coffee took down the headache. With regard to the La Brea tar pit (AKA our kitchen floor), I pushed a skeletal woolly mammoth out of the way and commenced with some intense spot cleaning. More good news- the fledging brew initiated active fermentation after some vigorous shaking and a good bit of waiting. As for Gordon Lightfoot, why fight it? It was high time I embraced the until-now-completely-ignored “Canadian Folk Singer” side of my personality. Look out world. As for today’s chili offering- “I don’t know where (the chili) went wrong, but the feeling’s gone and I just can’t get it back.” If you could read my mind (love), you’d see the chili wasn’t that good. Everyone gave it a “meh”. For better breakfast chili options, look here https://chili365.wordpress.com/2014/01/21/bacon-mushroom-breakfast-chili/
or here https://chili365.wordpress.com/2014/01/03/breakfast-brat-chili/