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

1. 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.
2. 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.
3. Bake at 350° for 2 hours or more. Serve with shredded cheddar cheese and/or sour cream. Makes 10 cups.