Recipe from Pinehurst Inn Bed & Breakfast in Bayfield, WI
We are going into negative temperatures for the next seven to ten days, so it is the perfect time to make a big batch of our favorite chili. We like it a bit spicy and this recipe reflects that, but it is easy to tone down by reducing the amount of jalapenos, cayenne pepper, and red pepper flakes. After several years of working on the right combination of spices, this is the result. I have been making this chili for more than 20 years now, and while I continue to try other recipes, this chili remains our favorite. We love to top off our chili with some cheddar cheese, as well as onions and a dollop of sour cream. YUM!!
Okay, I know chili is not your typical breakfast, but it is wonderful over scrambled eggs or an omelet or, my personal favorite, on top of corn cakes (broken up corn muffins work well too). I have a corn cake recipe that our guests love, which I will have to share with you. We typically serve it with pepper jelly and a poached egg. Come check out the Bayfield area, with all its great outdoor activities, and stay with us at Pinehurst Inn Bed & Breakfast–you never know what may be on the menu for breakfast.
While chili has not made it to our breakfast lineup, considering the weather we are expecting, I thought I would share a favorite of ours. We hope you enjoy this as much as we do!