So for this week’s bonus round I’ve made up something for BUSH®’s Chili Cook Off. I will admit I’ve gotten a bit hooked on cooking contests as of late. For this competition, I’m supposed to come up with a recipe (using a Bush’s Beans product) that shows simplicity, versatility, creativity and photo quality. What came to mind is one of my husband and I’s favorite breakfasts: a bowl of BUSH®’s baked beans, topped with a fried egg, and served with toast. It’s a simple dish that was a bit reminiscent of the full English breakfasts we’ve had on our honeymoon in the UK.
So what I decided to do was base this recipe on the Full English Breakfast: sausage, tomatoes, mushrooms, baked beans, eggs, bacon, and white pudding. Since Indian food is the most popular take-out over there, I figured it would make sense to throw in a jar of tikka masala simmer sauce — also because last night’s leftovers often make the best breakfasts. White pudding – a traditional pork and oat sausage from the UK- is not readily available in the States. This is why I made up a quick mock-up version from ground pork, oat flour, and spices. Finally, no good English Breakfast is complete without a nice, strong cup of tea. This is why I also threw in a cup of Earl Gray since its bergamot notes blend nicely with the curry and homestyle baked bean flavors.
While we stuffed ourselves into food comas on this recipe, I imagine the leftovers will be pretty tasty on top of a pile of hashbrowns, or stuffed inside a burrito or omelet. I hope you enjoy this recipe as much as we did.
English Breakfast Chili
- 1 cup water
- 3 Earl Gray teabags
- 1 lb ground pork
- 1/4 cup oat flour
- 1/2 tsp black pepper
- 1/2 tsp ground thyme
- 1 tsp ground allspice
- 1 tsp ground sage
- 1/2 tsp onion powder
- 1/2 lb bratwurst
- 1/2 lb bacon
- 2 small yellow onions, diced
- 2 cups thickly sliced white mushrooms
- 14.01 oz. jar tikka masala simmer sauce
- 16 oz. can BUSH®’s Homestyle Baked Beans
- 14.5 oz. can diced tomatoes
- 2-3 tsp chili powder
- cooking spray
- Kerrygold Cheddar
- salt and pepper
- egg for each bowl of chili
- Bring water to boil in a kettle. Pour water into cup over teabags and let steep as you prepare the other ingredients.
- Start making the “white pudding” by mixing flour, thyme, pepper, sage, onion powder thoroughly in a separate bowl. Mix in ground pork with your hands until all is fully incorporated. Set aside.
- Cook bratwurst in a medium stockpot, heated over medium heat on the stovetop. When the brats are browned on all sides, remove to rest on a cutting board. Add bacon to the pot. Slice the brats into bite sized pieces. Remove the bacon from the pot when crispy and crush with a knife.
- Add the “white pudding” to the bacon grease in the pot and break into crumbles with your cooking utensil. Cook the meat until it’s mostly browned before adding the onion, mushrooms, and sliced brats. Keep stirring for another two minutes, and then stir in the rest of the chili ingredients. Remove the tea bags from the cup and pour the tea into the pot.
- Reduce heat to low and let simmer for about 45 minutes, stirring occasionally to keep chili from sticking to the bottom of the pot.
- Top bowls of chili with an egg fried sunny-side up with a runny yolk, shredded Kerrygold Cheddar, and a dash of salt and pepper. Serve with buttered toast, hashbrowns, or English muffins on the side for sopping.