Cast Iron Christmas: Chili

What do you think of eating when the snow starts falling outside? In our house, we break out the corn chips and hope for a warm pot of chili. Unfortunately, whenever I make chili, the outcome is always different, but t is hard to mess up, especially with plenty of yummy toppings.  I am still trying to cook “clean”, so I tried making this without the packets of chili seasoning. It turned out great! I hope you like it too.

I call it Christmas chili because for one, it is red. Kind of lame, I know, but it works. Also, Christmas calls for warm comforting traditions, which this dish is. Enjoy a bowl this holiday (and don’t forget the corn chips!)


  • 2 lbs ground beef**
  • 1/2 onion, chopped fine
  • 3 cloves of garlic, chopped or crushed
  • 1 heaping T. chili powder
  • 1 heaping T. cumin
  • 1 heaping T. steak seasoning (like Montreal)
  • 1 can mexican stewed tomatoes (like Rotel)
  • 1 28 oz. can crushed tomatoes
  • 3 cans beans (I used pinto and red kidney, but any kind is delicious!), rinsed
  • 1 can beef broth (I used leftover gravy)
  • 1 T. worcestershire sauce
  • A few shakes red pepper flakes
  • Salt and pepper to taste


  • Brown ground beef and onion until the beef is cooked through.
  • Add the garlic and cook 1 minute more.
  • Add seasoning and stir throughout.
  • Add tomatoes and rinsed beans.
  • Stir and add broth and rest of ingredients.
  • Simmer for 10 minutes.
  • Serve with sour cream, shredded cheese, sliced olives, diced avocado and corn chips.

**To save money and get better flavor, I have started asking my butcher to grind up whatever beef roast is on sale. It is usually cheaper AND has no fillers.

P.S. Dear Reader : This is what you want your dutch oven to look like when you are done with dinner!

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