Christmas Eve Chili
This recipe was taken from the December 2009 issue of Marin Magazine from the story A Carriage House Christmas. Recipe by Barbara Lavelle (left).
Christmas Eve Chili
Ingredients
- 2 tablespoons chili pepper
- 1 teaspoon oregano
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 2 tablespoons cocoa powder
- 2 large onions
- 1 large package of mushrooms, chopped or sliced
- 1/2 clove of minced garlic
- 2 pounds ground beef or turkey (or 1 pound of each)
- 4 cans of red kidney beans
- 4 cans of diced tomatoes
- 2 cans of tomato sauce
- 2 cups of water
Directions
- Brown onions, mushrooms and garlic in a large skillet (drain fat if desired). Add meat and brown. Stir in seasonings and water and bring to a boil.
- Stir in the kidney beans, tomato sauce and tomatoes. Bring to a boil, let simmer for 10 minutes, then transfer mixture to an ovenproof pot.
- Bake at 350° for 2 hours or more. Serve with shredded cheddar cheese and/or sour cream. Makes 10 cups.
