Easy Christmas Eve Chili Recipe Ever

Christmas Eve Chili Recipe

Ever since I can remember, my mom made chili for us on Christmas Eve. It was our traditional meal before the much-anticipated opening of gifts. I’ve carried that tradition on, and, for 38 years, I’ve made chili for my kids and grandkids every Christmas Eve.

Now, I am a beans-in-my-chili kind of gal, and I use at least three types of beans. You can use whatever you like best in yours. You will also see that I use Chili-O® seasoning. It’s what my mom used and it’s what my family loves.

I won’t forget the one Christmas when I used my own mix instead, and the next morning my stocking was full of coal!

  • 2 ½ pounds of ground beef
  • 2 cups onions, diced
  • ¾ cup chili seasoning (I use French’s® Chili-O® Seasoning Mix)
  • 2 ½ tablespoons brown sugar
  • 46 ounces of tomato juice
  • 28 ounces crushed tomatoes
  • 28 ounces diced tomatoes
  • 28 ounces tomatoes and green chiles
  • Two 15-ounce cans of dark red kidney beans, drained
  • Two 15-ounce cans of black beans, drained
  • Three 15-ounce cans of chili beans, undrained
  • Salt and pepper, to taste
  • Garnish and serve with: corn chips, shredded cheese, diced onions,
  • olives, jalapeños, sour cream


In a large stock pot on medium-high heat, brown the ground beef and onions. When the beef is brown, drain the fat.

Add the chili seasoning and stir well to incorporate.
Add the remaining ingredients and mix well. Bring to a boil, then turn the heat to low and simmer all day if you can, stirring about every hour.

Serve piping hot with whatever fixings you enjoy! Our family loves to make chili pies. We set up a buffet of corn chips, shredded cheese, diced onions, olives, jalapeños, and sour cream
and let everyone make their own.

If you have extra chili, you can freeze it in smaller containers and use it for chili dogs, nachos, or a quick meal when you don’t feel like cooking.


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