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Chagermeister’s breakfast chili

Chagermeister’s breakfast chili
Glenn Koenig / Los Angeles Times

A few years ago, I was in Minneapolis tailgating with friends for the University of Minnesota's homecoming game against Northwestern. We got to the parking lot around 8:30 in the morning, to party before the 11 a.m. kickoff. Our host, ... Read more

Total time: 30 minutes, plus cooking time | Serves 6 to 8
  • 1 pound breakfast sausage, browned and crumbled
  • 1 pound bacon, cooked and crumbled
  • 9 hard-boiled eggs, diced
  • 1 (10.75-ounce) can condensed cream of chicken soup
  • 1 (10.75-ounce) can condensed cream of cheddar soup
  • 1 soup can’s worth of milk (about 1½ cups)
  • 1 (15.5-ounce) can navy beans
  • 4 green onions, minced
  • 1 (4-ounce) can diced green chiles, drained
  • 1 cup shredded cheddar cheese
  • Salt and pepper, to taste

Step 1The night before serving, in a large slow cooker, combine the sausage, bacon, eggs, cream of chicken and cheddar soups, milk, navy beans, green onions, chiles and cheddar cheese. Mix well and season to taste. Set the slow cooker to low heat and cook for 3 to 5 hours, up to overnight; the chili will be ready to serve when you wake up in the morning. Serve in a bowl with crumbled crackers, over hash browns or toasted English muffins.

Note: Adapted from a recipe by Chad Jaeger.


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