Sarapan Cabai

Instructions

1. Heat a large pot over medium-high heat and add 2 pounds breakfast Sausage. Cook for 3-4 minutes until no pink remains. Stir the sausage and break it into small pieces as it cooks.
2. Remove the sausage from the pan and add 6 ounces diced bacon. Cook until the bacon is crisp before removing it from the pan with a slotted spoon to a paper towel-lined bowl. Drain all the bacon and sausage except a tablespoon from the pan.
3. Reduce the heat to medium and add 1 small diced onion,. Cook for 3-4 minutes, stirring occasionally, until the onions are cooked and translucent.
4. Add the sausage, bacon, 2 cups beef broth, 1 (8-ounce) can tomato sauce, 1 (10-ounce) can diced tomatoes and green chiles, 1 (15-ounce) can chili beans, 1 (15-ounce) can kidney beans, 2 tablespoons chili powder, 2 teaspoons dried oregano, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon salt, and ½ teaspoon ground black pepper. Stir to combine
5. Bring to a boil over medium-high heat before reducing the heat to medium-low and simmering for about 30 minutes.
6. Once the flavors have developed and you are ready to serve the chili, crack 4 large eggs, into the pot and cover for 3-4 minutes. Once the egg whites are cooked through and the yolks are cooked to your preference, serve with your desired toppings and enjoy.