We went for a lowstress Christmas this year.
Instead of someone spending a couple of days in the kitchen to cook a turkey or a ham and everything that goes with them, I volunteered to make a traditional pot of Christmas chili.
“What is Christmas chili?” you ask. That’s an excellent question, and I’m glad you asked.
It’s a regular chili that you make for Christmas Day.
I spent an hour or so in the kitchen Christmas morning getting it started and letting it simmer a while. It was ready to eat by 11 a.m. and everyone in the house was relaxed.
I recommend it highly. In case you’d like to try it next year, here is my recipe.
Two things to know: - This is for 10 pounds of meat, but it is easily scalable to whatever amount of beef you want to use. Make extra to eat the next couple of days or to freeze.
- All measurements are in weights, not volumes. So, use your kitchen scale instead of measuring spoons.
Ingredients: 80/20 ground chuck, 10 pounds. Cumin, 5 ounces. Paprika, 1 ounce. Chunk light tuna, 1 can. Chili powder, 1 ounce. Beef broth, 32 ounces. Salt, 2 ounces. Tomato paste, 30 ounces. Onion, 1 large one. Bell peppers, 1 large one. Note that there is no garlic and no hot peppers. Due to some residual vampire DNA on my grandpa’s side, I am allergic to garlic and never use it. And I find that chili powder has enough pepper to accommodate the average palate, but hey. This is your chili, so pepper it to suit your taste.
The first step in cooking this chili is to raise your right hand and repeat after me: “I (insert your name) promise and swear on all that I hold dear never to add beans to this recipe.”
Now, brown the ground beef and prep the vegetables. I usually cut mine into pieces about 3/8ths of an inch square, but you might make your smaller if you have texture issues.
Once the meat is brown, begin opening the cans of tomato paste and beef broth.
If you have cats, they will hear the can opener, think you are getting cat food and start to rub against your leg. So, open the can of tuna and use it to lure the cat(s) away from your work space.
Mix all the ingredients into the browned meat and let simmer for an hour or so.
The best way to taste test your chili is to spoon a bite onto a cracker. Give it 10 seconds to cool and pop the whole thing into your mouth. When you’re happy with it, serve.
If your tastes run differently from mine, feel free to add, subtract or substitute.
Just remember: you’ve sworn an oath to never add beans.