Surprise! It's breakfast chili.

 

Cook's Corner came today with a surprise; a recipe for breakfast chili to serve at tailgate parties or to unsuspecting guests.  The Barefoot Contessa writes that she tries to surprise her guests, just when they are prepared for an elegant feast she serves them spaghetti and meatballs--she says they love it, but by the look on one of her guest's face, who had, by the way, boasted to the others about the gourmet dinner they were about to enjoy, I would say disappointment was the look of the evening.  This recipe is not for those opposed to can soups but the doctoring of them makes the recipe kind of interesting.  Serve it as a soup, serve it over hash browns or on a toasted English muffin, it seems quick and certainly easy.

one pound of breakfast sausage, I would use Bob Evans Zesty (browned and crumbled)
1 pound bacon, cooked and crumbled
9 hard-boiled eggs, diced
1 can condensed cream of chicken soup
1 can condensed cream of cheddar soup
1 soup can of milk
1 can navy beans
4 green onions, minced
1 can diced green chilies, drained (I would use Ro-tel)
1 cup shredded cheddar cheese
salt and pepper to taste (although, I would guess there would be enough salt in this mixture already) I bet this would make a tasty dip.

I don't know why this has to slow cook so long, but here is how it reads:  The night before serving, in a large slow cooker, combine the sausage, bacon, eggs, cream of chicken and cheddar soups, milk, navy beans, green onions, chilies and cheddar cheese.  Mix well and season to taste. Slow cook on low for three hours or up to overnight. (I would never do that, everything is already cooked???) Serve when ready. Now, who is going to be the first to try this?