Cozy Christmas Eve Dinner

Dinner at our home on Christmas Eve is simple fare. We like to have things that are hearty for the cold weather. Things that stay with us like my hearty chili are a big time favorite of our family and any friends who happen to drop by! The cornbread recipe was my grandmother's. She was an excellent cook who entertained in her home up until she was in her 80's and her health declined. She always enjoyed making savory dinners and treats for others to enjoy. She instilled the same traits in all of us.

Kim's Hearty Open Hearth Chili

2 pounds Ground Beef or Ground Chuck

64 ounces Tomato Juice

5 Tablespoons Chili Powder

1 Tablespoon Minced Dried Onion

1/2 tsp garlic powder

1/2 tsp onion salt

1 Tablespoon Sugar

2 teaspoons Salt

1 1/2 teaspoons Worcesteshire Sauce

2 Cans of Pinto Beans

Brown ground beef and drain off grease. Rinse the beef to remove any left over grease if desired. In the crock pot, mix all the other ingredients. Add the ground beef and cook on low for 8 hours. Stir occasionally. Servce with grated cheddar cheese tossed on top of the chili and a dollop of sour creme or with a small plate of cubed cheddar cheese and crackers.

Nana Ree's Never Fail Cornbread

2 1/2 Cups White Self Rising Corn Meal

1/2 Cup Self Rising Flour

1 Cup Butter Milk

2 Tablespoons Bacon Grease

Heat oven to 450 degrees. Place a heavy duty cast iron skillet with the bacon grease inside the oven while heating. Mix the corn meal, flour, and buttermilk. Thin the batter with water or additional buttermilk if it becomes too thick while waiting for skillet to heat. Once the bacon grease has heated and is sizzling, remove the skillet from the oven and pour the bacon grease over the batter. Stir in the bacon grease and mix well. Place the batter into the skillet and place in the oven. Cook on 450 degrees for approximately 30 minutes or until golden brown.