Christmas Chili

My mom prepares several batches of this rich chili for her Christmas guests, who arrive throughout the day in various states of hunger. Some head straight for the kitchen and the stack of festive mugs placed near the crock pot. Others, too full from other holiday treats, simply enjoy the warm, welcoming aroma.

Christmas Chili (serves 8 – 10)
Thanks, Mom!

2 16 oz cans kidney beans, rinsed and drained
2 16 oz cans diced tomatoes
2 lbs ground beef, browned and drained
2 medium onions, chopped
1 large bell pepper, chopped
2-4 cloves garlic, minced (I usually use more like 6 or 8 )
2-3 T chili powder
1 t cumin
1/4 t cayenne (optional if you like spicy!)
1 t pepper
1 t salt or to taste

(Note: as you may know, I never leave well enough alone when it comes to recipes, and like to add a can of black beans and a couple of cups of frozen corn to the chili.)

Assemble the ingredients in a slow-cooker in the order listed. Stir briefly. Cover and cook on low for 10 – 12 hours, or high for 5 – 6 hours.

To cook on the stovetop, brown the meat in a large soup pot, spoon off the fat, add onions and bell peppers and cook until softened. Add the other ingredients and a cup of water. Simmer for at least 2 hours.

I require crumbled cornbread in my chili. It’s so easy to make, why not?

Corn Bread (serves 6-8)
Adapted from the Albers brand corn meal box

1 c yellow corn meal
1 c all-purpose flour
2 T sugar
1 T baking powder
1 t salt
1 c milk
1/4 c safflower oil
1 egg, lightly beaten

Preheat oven to 400°

Butter an 8-inch-square baking pan. Combine corn meal, flour, sugar, baking powder, and salt in a large bowl. Combine egg, milk, and oil in a small bowl; mix well. Add milk mixture to flour mixture and stir until just combined, don’t worry about lumps. Pour into the prepared pan and bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.