Slow Cooker Breakfast Chili

Makes 6 servings

recipe by Christine Byrne

INGREDIENTS

½ pound bacon, cut in ½-inch strips

1 pound pork breakfast sausage, removed from casings

1 ½ pounds russet potatoes (about 3 large), washed and cut in rough 1 ½-inch pieces

1 pound roma tomatoes, cored and quartered

1 tablespoon chili powder

Salt and pepper

2 tablespoons cornstarch

6 fried eggs, for serving

6 pieces of toast, for serving

PREPARATION

Heat a large skillet over medium heat, then add the bacon and cook, stirring occasionally, until the bacon is crispy and most of the fat has rendered out, 7 to 8 minutes.

Pour the cooked bacon and all the bacon fat into the slow cooker. Add the sausage, potatoes, tomatoes, and chili powder, and season with salt and pepper. In a small bowl, stir together the cornstarch and 2 tablespoons water until thoroughly mixed, then pour the mixture into the slow cooker. Cover and cook on high for 4 hours (or on low for 8 to 9 hours).

When the chili is cooked, divide into 6 serving bowls. Top each bowl with a fried egg and serve with a piece of toast.