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Christmas Eve Chili

This recipe was taken from the December 2009 issue of Marin Magazine from the story A Carriage House Christmas. Recipe by Barbara Lavelle (left).

Christmas Eve Chili


  • 2 tablespoons chili pepper
  • 1 teaspoon oregano
  • 1/2 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 2 tablespoons cocoa powder
  • 2 large onions
  • 1 large package of mushrooms, chopped or sliced
  • 1/2 clove of minced garlic
  • 2 pounds ground beef or turkey (or 1 pound of each)
  • 4 cans of red kidney beans
  • 4 cans of diced tomatoes
  • 2 cans of tomato sauce
  • 2 cups of water


  1. Brown onions, mushrooms and garlic in a large skillet (drain fat if desired). Add meat and brown. Stir in seasonings and water and bring to a boil.
  2. Stir in the kidney beans, tomato sauce and tomatoes. Bring to a boil, let simmer for 10 minutes, then transfer mixture to an ovenproof pot.
  3. Bake at 350° for 2 hours or more. Serve with shredded cheddar cheese and/or sour cream. Makes 10 cups.
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