Brisket Chili Slinger Recipe

Prepare the Chili

In a large pot, heat a little olive oil over medium heat. Add the diced onion and minced garlic, cooking until softened (about 5 minutes).

Stir in the chili powder, cumin, salt, and black pepper. Cook for another 1-2 minutes until fragrant.

Add the shredded brisket, canned diced tomatoes (with juice), kidney beans, and beef broth to the pot. Stir well.

Bring the mixture to a simmer. Reduce the heat to low and let it cook for 20-30 minutes, stirring occasionally.

Prepare the Potatoes

In a large skillet, heat olive oil over medium-high heat. Add the diced potatoes.

Sprinkle with paprika, salt, and black pepper. Toss to coat the potatoes evenly.

Cook, stirring occasionally, until the potatoes are golden brown and fork-tender, about 15-20 minutes.

Cook the Eggs

While the potatoes are cooking, heat a non-stick skillet over medium heat and add butter.

Crack the cage-free eggs into the skillet and cook until the whites are set but the yolks are still runny, about 3-4 minutes.

Meanwhile, toast the thick-cut bread until golden brown.

Once the eggs are cooked and the toast is ready, assemble the dish by placing the toast on a plate, topping it with breakfast potatoes, then the eggs, and finally spooning the brisket chili on top.