Grandma’s Christmas Eve Chili

An old tradition, turned new! Growing up, my extended family would gather on Christmas Eve for dinner and a present exchange. Now that I’m a mom, I understand why Grandma’s Christmas Eve Chili was often on the menu. It’s easy to make, delicious and filling. Some years it was served over mashed potatoes. Other years with my favorite, a side of corn bread. Grandma’s Christmas Eve Chili recipe is so good that I make it year round, not just on Christmas Eve!

This recipe is filled with sweet heat. Loaded with beef, beans and a hearty sauce that has the just the right amount of spice for all to enjoy.

Chili is a great allergy-friendly dish because there are so many options for customization. Easily made dairy-free or vegetarian.

What’s best is everything cooks in one-pot and if you’re using a pressure cooker or crock pot you can truly, “set it and forget it,” until it’s time to enjoy.

• ALWAYS read food labels carefully. 
• For any spice or added flavor, I stick with the McCormick brand because they provide the clearest allergen information and safety statements. McCormick allergen information can be found here.
• Make it vegetarian and skip the meat. 
• Substitute beef and use another ground meat of choice. 

Grandma’s Christmas Eve Chili

The Allergy Mom Diaries

An old tradition turned new! This one-pot chili is the perfect hearty meal for any occasion. Easy to make in an Instant Pot or traditional large pot.

This recipe is loaded with beef, beans and a hearty sauce that has the just the right amount of spice for all to enjoy.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Large Pot 45 minutes mins

Course Main Course

Cuisine American

Servings 6

Equipment

• Instant Pot (Pressure Cooker)

Ingredients

  

• 1 lb. ground beef lean
• 1 red bell pepper diced
• 1/2 medium onion diced
• 1 15 oz can black beans drained
• 2 15 oz cans kidney beans drained
• 1 15 oz can tomato sauce
• 1 10 oz can Rotel diced tomatoes
• 3 tbsp tomato paste
• 1 cup beef broth
• 1 tbsp sugar
• 2 tbsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

 

• In a large pan cook the beef and crumble until not longer pink. Drain any excess fat from the beef.
• Add in remaining ingredients and give it a stir.
• Attach lid, making sure valve is set to sealed position. Turn to Bean/Chili Setting on HIGH pressure for 18 minutes. Once finished cooking, release pressure and enjoy!

Notes

Allergy-Friendly Considerations and Substitutions:

• ALWAYS read food labels carefully. 
• For any spice or added flavor, I stick with the McCormick brand because they provide the clearest allergen information and safety statements. McCormick allergen information can be found here.
• Make it vegetarian and skip the meat. 
• Substitute beef and use another ground meat of choice. 

Keyword Chili