Christmas Chili
Bring the cozy magic of the holidays to your table with this festive Christmas Chili, a bold and unique twist on a classic comfort food. Perfectly spiced with chili powder, cumin, and a hint of cinnamon, this hearty chili combines ground beef and pork, tender beans, and a rich tomato base for a satisfying, flavor-packed meal. The standout ingredient? A touch of tartness from frozen cranberries and just the right amount of sweetness from brown sugar, perfectly balancing the warmth of smoky paprika and cayenne pepper. Simmered to perfection and garnished with creamy sour cream, sharp cheddar cheese, and fresh cilantro, this vibrant dish brings both festive flair and savory goodness to your winter gatherings. Whether you're hosting a holiday party or cozying up for a quiet night, this crowd-pleasing recipe is a must-try!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 4 cloves garlic, minced
- 1 pound ground beef
- 1 pound ground pork
- 28 ounces diced tomatoes
- 2 tablespoons tomato paste
- 2 cups beef broth
- 15 ounces kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 1 cup frozen cranberries
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons brown sugar
- 0.5 cup fresh cilantro, chopped (optional garnish)
- 0.5 cup sour cream (optional garnish)
- 1 cup shredded cheddar cheese (optional garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened and translucent.
Stir in the red and green bell peppers and cook for another 5 minutes until softened.
Add the minced garlic and cook for 1 minute, stirring frequently to prevent burning.
Increase the heat to medium-high and add the ground beef and ground pork. Cook until browned and no pink remains, breaking it up with a wooden spoon as it cooks. Drain excess fat if necessary.
Stir in the chili powder, cumin, cinnamon, paprika, cayenne pepper, salt, and black pepper, cooking the spices for 1 minute to release their flavor.
Add the diced tomatoes, tomato paste, and beef broth, stirring well to combine.
Bring the mixture to a simmer, then reduce the heat to low.
Stir in the kidney beans, black beans, frozen cranberries, and brown sugar. Cover and let the chili simmer for 45-60 minutes, stirring occasionally.
Taste and adjust seasonings as needed. If the chili is too thick, you can add more beef broth to reach your desired consistency.
Serve hot in bowls, garnished with fresh cilantro, sour cream, and shredded cheddar cheese if desired.
Nutrition Facts
Calories |
770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 901 mg | 39% | |
| Total Carbohydrate | 47.2 g | 17% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 14.0 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 260 mg | 20% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1364 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
