• Ingredients: 32
  • Serves: 8

Texas-style chili with *available at some specialty foods shops.

Ingredients

  • *Available at some specialty foods shops

For the dip:

  • *available at Hispanic markets and some specialty foods shops

For spread

For filling

For Basting

Giblet Gravy

For Serving

  • Country Sausage and Sage Dressing
  • Cranberry Relish

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies

Directions

  1. Step 1 In a large heavy kettle cook the bacon over moderate heat, stirring, until it is crisp, add the onions and the garlic, and cook the mixture, stirring, until the onions are softened.

    For this step you will need

  2. Step 2 Add the chili powder and the cumin and cook the mixture, stirring, for 30 seconds. Add the beef, the water, the oregano, and the salt and simmer the mixture, uncovered, adding more water if necessary to keep the beef barely covered, for 2 to 2 1/2 hours, or until the beef is tender.

    For this step you will need

  3. Step 3 Stir in the cornmeal and simmer the chili, stirring occasionally, for 5 minutes, or until it is thickened slightly.
  4. Step 4 The chili may be frozen or made 4 days in advance, cooled, uncovered, and kept covered and chilled.