It’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.
- 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!)
- Put the ground beef and garlic into a large pot and cook on medium heat until the meat is browned.
- Drain the excess fat from pot.
- Add the tomato sauce, diced tomatoes and all spices. Stir together, then reduce to low heat.
- 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.
- 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!)
- 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.
- Add both cans of beans and simmer for 10 minutes.
- Now it’s ready to serve with all the yummy toppings!
Wishing you a healthy and hopeful holiday!