Sunny-Side Chili

• 1 teaspoon olive oil
• 1/2 cup diced onion
• 1 celery stalk, diced
• 2 slices green bell pepper, diced
• 1 clove garlic, minced
• 1/2 pound lean ground beef
• Salt and freshly ground pepper
• Dash of Worcestershire sauce
• 2 tablespoons chile powder
• 1 (7-ounce) can red kidney beans, drained
• 1/2 cup tomato juice
• 6 slices sandwich bread
• 2 eggs

1. Heat the oil in a medium saucepan over medium-low heat and add the onion, celery, bell pepper, and garlic.
2. Cook, stirring frequently, until theyre lightly softened, about 5 minutes.
3. Increase the heat to medium-high and crumble in the ground beef.
4. Cook for about 5 minutes, or until the meat has browned.
5. Add the salt and pepper to taste, Worcestershire, chile powder, and beans.
6. Cook for about 2 minutes, then add the tomato juice.
7. Bring to a boil, then reduce the heat to maintain a gentle simmer.
8. Cook for about 10 minutes.
9. While the chili is simmering, toast and butter the bread, and fry the eggs sunny-side up.
10. To serve, divide the chili between two bowls and top each with an egg.
11. Serve with the toast on the side; Cam and I always make a big stack with the buttered sides together.

olive oil, onion, celery stalk, green bell pepper, clove garlic, ground beef, salt, worcestershire sauce, chile powder, red kidney beans, tomato juice, bread, eggs

Taken from www.cookstr.com/recipes/sunny-side-chili (may not work)