Here’s an ‘oddball ‘ concept I can get on board with: Chili for breakfast! Love the idea! Love the recipe. Love the potential for personalizing. May be just what the nutritionist ordered!
The author of this unavoidably controversial recipe may consider Chorizo ‘the star of the show’, I consider it a bit player, at best. Maybe even a dispensable detail, depending on who’s directing the movie adaptation from the novel…
But I agree with most of what Delish contributor Theodora Kaloudis has to say about her inspiration.
Submitted for your approval…
The specific points I have to take issue with – in the interest of producing the most nearly perfect breakfast food – perhaps of all time – and a superb chili for anytime consumption, include the following:
Chorizo for breakfast is not an unacceptable notion. But a little voice in the back of my mind tells me it’s not the best option for this particular dish.
If it was up to me, I would sweeten the fresh chili ‘message’ by replacing half the Poblanos called for with Sweet Bell Peppers – preferably Red, for the pungent, swicy, swavoury flavour the latter will provide.
I’m not sure any additional chili (i.e.- the chili powder) is necessary in this dish at all. Depending on how much fresh Poblano you choose to use.
I would add the stipulation that this breakfast bonanza be served over rice, to ensure it delivers a full nutritional protein complex. Without the Chorizo, only the Black Beans, among the remaining ingredi-ents, are high in protein. And their contribution does not constitute a complete protein without the bosom buddiness of a suitable grain companion.
Active breakfastization…
My first reaction to this recipe, when I saw the photos that accompany the prep instructions, was it could be some sort of close relative to West African Shakshuka. Maybe a step-sibling. Or a first cou-sin. Tomatoey, mildly spicy, with a sweetish edge. And fried eggs on top. The sliced avocado also helps this dish spell ‘breakfast’.
You can hold the cornbread side if you subscribe to my rice suggestion. Or keep the cornbread and ditch the rice. Equivalent grain components, different ‘formats’…
My take
As I always suggest – and Kaloudis concurs – it’s a great idea to double the recipe. Lots of folks will request seconds of this dish!
And I concur with her about making this one the day before to allow for some extra simmering time. Makes a big difference in the final flavour profile and texture.
And don’t forget the sour cream!
~ Maggie J.