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Hearty Chili Dinner Bowl Recipe with Soft-Boiled Eggs and Pickled Onions Made Easy

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A comforting and flavorful chili dinner bowl topped with creamy soft-boiled eggs and tangy pickled onions, perfect for cozy weeknight meals or gatherings.

Ingredients

Scale
  • 1 lb ground beef or turkey (lean for less fat)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes, preferably fire-roasted
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 cup beef or vegetable broth
  • 2 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • Salt and pepper to taste
  • 2 tbsp olive oil or any neutral cooking oil
  • 4 large eggs (room temperature)
  • Ice bath (for halting cooking)
  • 1 small red onion, thinly sliced
  • 1/2 cup apple cider vinegar
  • 1 tbsp sugar
  • 1 tsp salt
  • 1/2 cup water
  • Optional: 1/2 tsp black peppercorns or chili flakes
  • Optional toppings: chopped fresh cilantro or parsley, shredded cheese (cheddar or Monterey Jack), avocado slices, warm tortillas or crusty bread

Instructions

  1. Make the Pickled Onions: In a small saucepan, combine apple cider vinegar, water, sugar, salt, and optional spices. Bring to a gentle boil, stirring to dissolve the sugar and salt. Place the sliced red onions in a heatproof jar or bowl. Pour the hot vinegar mixture over the onions, pressing down to submerge them. Let cool, then cover and refrigerate for at least 30 minutes or up to 2 weeks.
  2. Prepare the Chili Base: Heat olive oil in a large heavy-bottomed pot over medium heat. Add chopped onions and sauté until soft and translucent, about 5 minutes. Add minced garlic and cook another minute until fragrant.
  3. Add the ground beef or turkey to the pot. Break it up with a spoon and cook until browned all over, about 6-8 minutes. Drain any excess fat if needed.
  4. Stir in tomato paste, smoked paprika, cumin, chili powder, salt, and pepper. Cook for a minute to toast the spices and deepen flavor.
  5. Add diced tomatoes, kidney beans, and broth. Stir to combine, bring to a simmer, then reduce heat to low, cover, and cook gently for 25-30 minutes, stirring occasionally.
  6. Soft-Boil the Eggs: Bring water to a rolling boil in a small saucepan. Carefully lower eggs into boiling water with a slotted spoon. Boil for exactly 6 minutes.
  7. Immediately transfer eggs to an ice bath to stop cooking. Let chill for 3-5 minutes, then gently peel under running water.
  8. Assemble the Dinner Bowls: Spoon chili into bowls. Halve the soft-boiled eggs and nestle on top. Add a spoonful of pickled onions. Garnish with fresh herbs, cheese, or avocado if desired.
  9. Serve warm with tortillas or crusty bread.

Notes

Use grass-fed beef for richer flavor. Pickled onions taste better after sitting overnight. For vegetarian version, swap meat for extra beans or lentils and use vegetable broth. Timing is key for perfect soft-boiled eggs. Peeling eggs under running water helps remove shells easily. Chili freezes well without eggs and pickled onions.

Nutrition

Keywords: hearty chili, soft-boiled eggs, pickled onions, comfort food, easy chili recipe, weeknight dinner, family meal, potluck recipe

Find it online: https://katedishes.com/hearty-chili-dinner-bowl-recipe-with-soft-boiled-eggs-and-pickled-onions-made-easy/