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Chagermeister’s breakfast chili

Time 30 minutes
Yields Serves 6 to 8
Chagermeister’s breakfast chili
(Glenn Koenig / Los Angeles Times)
1

The 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.

Adapted from a recipe by Chad Jaeger.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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