Chili with Eggs
By: Lady Catherine ...
Published: Wednesday, June 5, 2013 - 9:57am

Ingredients




28 oz. can of tomato sauce
15 ½ oz. can of red kidney beans - drained
1 large tomato - diced
4 cloves of garlic – chopped
1 small onion – sliced thin
4 scallions – chopped
½ bell pepper – sliced thin
½ jalapeño – chopped with seed
2 stalks celery – chopped
2 tablespoons cornmeal
½ cup water or chicken broth
4 eggs – plus 2 tablespoons of water
¼ cup chopped Italian parsley
2 tablespoons olive oil
2 ½ cups of uncooked rice
Spices:
1 tsp. salt
½ tsp. black pepper
½ tsp. red pepper flakes
1 tsp. garlic powder
1 tsp. paprika
1 tsp. cumin
1 tsp. brown sugar

Preparation

1 Heat a large cast iron frying pan with the olive oil. 2 Add the tomato, garlic, onions, scallions, jalapeño and celery.  Sauté until the onions are slightly soft and transparent. 3 Add the tomato sauce and the beans.  In a small bowl mix together the seasonings and add to the sauce. 4 Combine the cornmeal with the ½ cup of water or chicken broth and stir briskly until well combined.  Add this mixture to the sauce. 5 Cook the sauce on low, covered loosely, for about 1 hour. 6 Prepare the rice as directed. 7 When ready to serve beat the eggs together with 2 tablespoons of water a dash of salt and pepper; add the parsley to the eggs and mix. 8 Heat a small frying pan with a drizzle of olive oil.  Ladle a scoop of eggs into the hot pan and cook on one side and then flip to finish cooking. 9 Prepare the eggs this way for each serving.