Leftover Chili and Eggs

A cast iron skillet full of baked chili and eggs surrounded by cornbread, cheddar cheese, eggs, and jalapenos.

Everyone knows chili is better the next day but it’s even better baked with eggs! Follow this Leftover Chili and Eggs recipe to turn your leftover game day chili into an epic protein packed meal. This recipe makes 4 main dish servings of chili plus enough leftovers to make 4 servings of Chili and Eggs.

If you think about it, eggs are one of the world’s most versatile proteins. From simple poached and fried eggs, to mousses and meringues, and to the foamy top layer on a fancy cocktail, eggs are the hero. It’s difficult to bake a cake or cookies without them and impossible to make a souffle without eggs.

Disclosure: This post is made possible by Egg Farmers of Alberta. All opinions and experiences are my own.

A cast iron skillet full of baked chili and eggs surrounded by cornbread, cheddar cheese, eggs, and jalapenos.

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Leftover Chili and Eggs

Today I’m sharing two recipes with you. The first recipe is for our family’s homemade chili con carne, which means chili with meat. In this case, it’s ground beef but I’ve also made it with ground bison, ground turkey, ground chicken, and even tofu!

The second recipe is a meatier version inspired by Shakshuka (a Maghrebi dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion, garlic, and spices) using leftover chili.

A cast iron skillet full of baked chili and eggs beside jalapeno cheddar cornbread.

This chili recipe is almost exactly the one my mom taught me to make when I was about ten years old. It contains the same ingredients, but packs more of a kick because I add Ancho chili powder and sometimes cayenne powder or red chili flakes. That’s the great thing about chili. You can make it your own with only a slight adjustment.

We love a bowl of this nourishing main dish on chilly days and in the heat of summer. I always serve it with shredded or diced cheddar cheese, extra chili flakes, sliced green onions, and a dollop of sour cream. It also is delicious with a side of freshly baked cornbread or hot buttered toast.

Chili con carne takes about 45 minutes total time from start to finish. The recipe makes a lot but big batch cooking means leftovers for baked chili and eggs the next day.

Ingredients required to make chili con carne and chili with eggs.

Does Chili Contain Beans?

Did you know chili con carne is originally from northern Mexico during the time of the Aztecs? Early descriptions of spicy chili pepper meat stews did not contain beans or tomatoes. I suspect both became money saving additions as this popular dish migrated northward.

By the way, we can’t talk about chili without mentioning Texas. Texans love chili so much they made it their official state dish. In Texas, the most popular version of chili is a beanless, tomato-free version of the spicy stew made with slow cooked shredded beef.

A series of process images showing how to brown ground beef then add aromatics, herbs, and spices.

There’s always a debate about what should go into chili but there is no right or wrong way to make it. Everyone has their own version of this classic dish!

Besides ground beef, my version contains onions, green bell pepper, garlic, spices, diced tomatoes, tomato paste, corn, mushrooms, and plenty of beans. If you prefer not to use one or several of these ingredients, feel free to do so.

A series of process images showing the different stages of adding ingredients to chili.

Ingredients for Leftover Chili and Eggs

These are the ingredients in my family’s chili con carne recipe, or my version of it. I like it a little spicy but not face-melting spicy. All of the ingredients are suggestions only, as everyone has their own favourite chili recipe and preferred spice level. The good news is that you can make chili baked eggs with any kind of leftover chili.

  • Ground Beef
  • Onions
  • Green Bell Pepper
  • Garlic
  • Salt
  • Black Pepper
  • Chili Powder
  • Ground Cumin
  • Ancho Chile Powder
  • Diced Tomatoes
  • Tomato Paste
  • Mushrooms
  • Corn
  • Black Beans
  • Kidney Beans
  • Canned Beans in Tomato Sauce
  • Eggs
  • Chili toppings

This recipe contains ground beef but it’s delicious with ground bison, ground turkey, ground chicken, and even tofu! You can also skip the meat and make vegetarian chili using beans.

A series of three images showing how to add and cook eggs in leftover chili.

Speaking of beans, feel free to use any or all of the beans in the recipe or replace them with common pink beans, black-eyed peas, pinto beans, great northern beans, navy beans, or even chickpeas. Pro tip: Always drain and rinse canned beans well to reduce the amount of gas causing oligosaccharides.

Green bell pepper is the mildest pepper you can use in this recipe. To turn up the heat, feel free to add diced poblano peppers, jalapenos, habanero, serrano, or Ancho chili peppers.

If you live in North America, chili powder is a seasoning mixture that contains chilis, among other spices. Outside of North America, chili powder or chile powder is pure ground chili peppers. Believe me, I learned this the hard way!

A cast iron skillet full of baked chili and eggs surrounded by cornbread, cheddar cheese, eggs, and jalapenos.

How to Make Chili

It’s not Chili and Eggs without the Chili! I like to make this chili a day or two before I serve it to allow the flavours to mingle.

To make the chili, heat a large heavy bottomed Dutch oven over medium-high heat then add the ground beef. Use a wooden spoon or spatula to break up the beef as it cooks. Cook beef until fully browned and no red pieces remain.

Next, add the diced onions and diced bell pepper and cook until they soften and the onions become translucent. Add the garlic then season beef mixture with salt and freshly ground pepper. Add the chili powder, ground cumin, and ancho chili powder (if using).

A cast iron skillet full of baked chili and eggs beside jalapeno cheddar cornbread.

Cook spices and beef until the mixture becomes aromatic, then stir in the diced tomatoes, mushrooms, and tomato paste.Cover and simmer in the Dutch oven over medium-low heat for 15-20 minutes cook time. The mushrooms will release water but you can add a bit of beef stock or water, as needed.

Drain and rinse the black beans and kidney beans well. Add them to the Dutch oven along with corn and baked beans in tomato sauce. Stir gently, then replace the lid and simmer gently for 5-10 minutes.

Close up image of baked chili and eggs in a cast iron pan.

How to Make Chili and Eggs

Here’s how to prepare the leftover chili with eggs to create a hearty and delicious breakfast or brunch dish. The leftover chili is first reheated, then topped with eggs before baking in the oven.

To begin, preheat oven to 375 F. Place the leftover chili in an ovenproof skillet and reheat it over medium heat until it begins to bubble. You can also reheat it in a saucepan then transfer it to a baking dish for the oven.

A baked egg and chili being served into a white bowl.

Next, use the back of spoon to make 4 small wells in the top of the chili then carefully crack eggs into the wells. Season the egg with salt and pepper then bake chili and eggs in a 375 F oven for 10-15 minutes or until the egg whites turn opaque.

For an individual serving, you can make chili baked eggs in an air fryer! Place the reheated chili in a heat proof ceramic or stainless steel bowl then make a well and crack an egg into it. Season the egg with salt and pepper then cook in a 350 F air fryer for 3-4 minutes, until the eggs are cooked through to your preference.

Remove skillet from oven or air fryer. Sprinkle eggs with red chili flakes and grated cheddar cheese. Garnish with chopped cilantro and serve immediately with a side of sour cream and freshly baked cornbread, toast or tortilla chips.

Close up image of baked chili and eggs in a cast iron pan.
Pinterest image featuring a cast iron skillet full of baked chili and eggs beside jalapeno cheddar cornbread.

Hi! I’m Bernice Hill and I am the sole recipe developer, photographer, and writer at Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

If you make this Leftover Chili and Eggs recipe, I’d love to hear about it in the comments section or in a recipe rating. Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe, please share your photos and tag me on Instagram. I hope you like this recipe!

Yield: 8 servings

Leftover Chili and Eggs

A cast iron skillet full of baked chili and eggs surrounded by cornbread, cheddar cheese, eggs, and jalapenos.

Everyone knows chili is better the next day but it's even better baked with eggs! Follow this Leftover Chili and Eggs recipe to turn your leftover game day chili into an epic protein packed meal. This recipe makes 4 main dish servings of chili plus enough leftovers to make 4 servings of Chili and Eggs.

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 1 lb ground Beef
  • 1/2 Onion; small diced
  • 1/2 Green Bell Pepper; small diced
  • 2 cloves Garlic; minced
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 3 Tablespoon Chili Powder
  • 1/2 teaspoon ground Cumin
  • 1/2 Tablespoon Ancho Chili Powder
  • 6-8 Cremini Mushrooms; quartered
  • 1 - 28 oz (796) can diced Tomatoes
  • 1 Tablespoon Tomato Paste
  • 1 - 14 oz (398 ml) can Black Beans; drained and rinsed
  • 1 - 14 oz (398 ml) can Kidney Beans; drained and rinsed
  • 1 cup Corn kernels
  • 1 - 14 oz (398 ml) can Baked Beans in Tomato Sauce; drained and rinsed
  • 4 Eggs
  • Toppings - Grated Cheese, Sour Cream, Cilantro, Chili Flakes

Instructions

FOR THE CHILI

  1. Heat a large heavy bottomed Dutch oven over medium-high heat then add the ground beef. Use a wooden spoon or spatula to break up the beef as it cooks.
  2. Cook beef until fully browned and no red pieces remain then add the onions, and bell pepper and cook until they soften and the onions become translucent. Add the garlic.
  3. Season beef mixture with salt and freshly ground pepper, then add the chili powder, ground cumin, and ancho chili powder (if using).
  4. Cook spices in beef until aromatic then stir in the diced tomatoes and tomato paste.
  5. Add the mushrooms then simmer in the Dutch oven over medium-low heat for 15-20 minutes with the lid on. The mushrooms should release water but if you find the chili dry you can add a bit of beef stock or water.
  6. Drain and rinse the black beans and kidney beans well. Add them to the Dutch oven along with corn and baked beans in tomato sauce. Stir gently, then replace the lid and simmer gently for 5-10 minutes.

FOR THE LEFTOVER CHILI AND EGGS

  1. Preheat oven to 375 F.
  2. Place leftover chili in an ovenproof skillet* and reheat it over medium heat until it begins to bubble.
  3. Use the back of spoon to make 4 small wells in the top of the chili then carefully crack an egg into each well.
  4. Bake chili and eggs in the 375 F. oven for 10-15 minutes or until the egg whites turn opaque.
  5. Remove skillet from oven. Sprinkle eggs with red chili flakes and grated cheddar cheese. Garnish with chopped cilantro and serve immediately with a side of sour cream.

Notes

*You can also reheat the chili in a saucepan then transfer it to a baking dish.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 1765Total Fat: 25gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 148mgSodium: 3924mgCarbohydrates: 301gFiber: 85gSugar: 75gProtein: 113g

Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.

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2 comments

  1. Marie-Pierre Breton

    Interesting, no beans were in the original recipe! Nowadays, it’s what kind of make Chilli! And, yes, the difference between chilli powder differs from place to place, just like chorizo. Here in Spain, it’s a mild or mildly spiced pork sausage, but in North America, most are spicy! I love an excellent leeky egg! It makes a dish richer! I am going to try this with my next Chilli!

    Reply

    1. Bernice Hill

      I agree! I can’t have chili without beans personally it really makes the dish. I love Spanish chorizo and prefer it over the spicier varieties. Eggs make everything better IMHO.

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