Christmas Chili

Chili with TamaleIt’s a Texas tradition to enjoy fresh tamales and chili during the holiday season, and I can’t wait to make this for a cozy dinner with family on Christmas Eve.  Today, I’m sharing my super easy, go-to chili recipe.

Ingredients:

  • 2 pounds of grass-fed, organic ground beef
  • 3 cloves of garlic, chopped
  • 16 oz can organic tomato sauce
  • 1 can organic diced tomatoes
  • 15 oz can organic kidney beans, drained
  • 15 oz can organic pinto beans, drained
  • 1/3 cup organic, non-GMO cornmeal
  • 1/2 cup bone broth (or beer or water)
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 tablespoon himalayan salt
  • 1 teaspoon cayenne pepper
  • Toppings: shredded raw cheddar cheese, chopped red or green onion, tortilla chips (my favorite are Jackson’s Honest brand – the only kind made with coconut oil AND organic, non-GMO corn!)

Preparation:

  1. Put the ground beef and garlic into a large pot and cook on medium heat until the meat is browned.
  2. Drain the excess fat from pot.
  3. Add the tomato sauce, diced tomatoes and all spices. Stir together, then reduce to low heat.
  4. Simmer for about an hour, stirring occasionally. If the mixture starts to look a little dry, I usually add some bone broth (or beer or water) a 1/4 cup at a time.
  5. In separate bowl, mix the cornmeal and 1/2 cup bone broth together.  Then dump into the chili. This will be your thickening agent and add that corn flavor. (Beer works really well here too!)
  6. After this, see what the consistency is and add more liquid based on your preference. Typically, I add about 3/4-1 cup of liquid in.
  7. Add both cans of beans and simmer for 10 minutes.
  8. Now it’s ready to serve with all the yummy toppings!

Wishing you a healthy and hopeful holiday!

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