Chili with Grits and Egg

Looking for a complete meal served in a skillet look no further that Pork Chili Colorado with Grits and Egg which is a hearty meal.

There is a bit of flexibility in the cooking of the eggs depending on what equipment you have with you from a traditional poached egg to be cooked after being placed on top under a broiler or in a hot BBQ or camp oven.

The chili is quite spectacular and can be cooked and served with outsides if desired. The sauce is made from a range of dried chilis which creates a rich and spicy sauce that is simply combined with the pork. This can also be exchanged out for other game meats or whatever you may have available.

Chili with Grits and Egg Recipe

Looking for a complete meal served in a skillet? Look no further than pork chili Colorado with grits and egg which is a hearty meal.
Preparation 20 minutes
Cook 1 hour 20 minutes
Ready in 1 hour 40 minutes
Servings 6 Servings
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Chile Colorado Sauce

  • 8 dried Guajillo chile peppers stems and seeds removed
  • 3 dried ancho peppers stems and seeds removed
  • 5 dried chile de arbol peppers stems removed
  • 1 large yellow onion quartered
  • 6 garlic cloves roughly chopped
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon dried Mexican oregano
  • 2 cups broth chicken, pork, or vegetable


  • 3 pounds pork butt
  • 2 tablespoons vegetable oil
  • 3 tablespoons all purpose flour
  • 2 cups broth chicken, pork, or vegetable
  • 2 dried bay leaves
  • salt and pepper to taste


  • 4 cups full cream milk
  • 1 cup grits
  • 1/2 cup butter
  • salt to taste
  • 3 tablespoons butter


  • 12 eggs 2 per serving


  • pot


Chile Colorado Sauce

  • Remove the stems and seeds from the Guajillo and ancho chile peppers. Remove the stems from the chile de arbol peppers. Pour boiling water over dried chili peppers until covered then let sit for 10 to 15 minutes till soft and tender.
  • Put chili, onion, garlic, cumin, and oregano along with 2 cups of broth and ½ cup of rehydrating liquid in a blender. Puree till smooth.
  • Pass through a fine-mesh strainer to remove any solids. Push through as much liquid as you can. Put aside.


  • Trim then dice the 3 pounds of pork shoulder into ½ inch (1cm) pieces. Season the pork cubes with salt and pepper then toss in flour (optional). Tip: The flour will help thicken the sauce. 
  • In a Dutch oven, heat the oil over medium-high heat. Working in batches, brown the pork on all sides for about 4 minutes per batch. Remove the meat and set it aside. Continue to cook the remaining pork cubes. 
  • In the same dutch oven, stir in the Chile Colorado Sauce, broth, and bay leaves over medium-high heat.
  • Bring to a rapid simmer and lower heat to medium-low. Add the meat back in and cook uncovered for about 1 hour to allow the liquid to thicken and reduce.
  • Discard bay leaves and season with salt and pepper to taste.


  • In a large pot over medium heat bring the milk to almost a boil, add the grits and stir until starts to boil. Lower the temperature to just a light simmer then leave it for 20 minutes, stirring twice during this time.
  • Add the butter then give a final stir before serving.


  • Option 1: Poach the eggs as per the standard process and serve on top.
    Option 2: Serve the grits into a skillet for each person, top with the Pork Chili Colorado, then top with the 2 eggs. Place in a camp oven or place a cast iron lid on top with hot charcoal and cook until cooked to your preference. A runny yolk works well as it is an additional sauce to the dish.

Nutritional Information

Calories: 864kcalCarbohydrates: 47gProtein: 60gFat: 49gSaturated Fat: 22gPolyunsaturated Fat: 7gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 519mgSodium: 1089mgPotassium: 1507mgFiber: 7gSugar: 13gVitamin A: 6835IUVitamin C: 94mgCalcium: 118mgIron: 7mg

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John is the head chef and pit-master for the restaurant and competition BBQ team Hog Shack.

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