This guest post is from our favorite ladies, Natalie and Holly, over at The Modern Proper. Their mission is to reinvent proper for the modern homemaker, one delicious meal at a time. Check out more of their delicious recipes here. 
The holidays are here guys, like for real. This year I’m all about simplicity and unlike last year and the year before, this time I mean it. It might have taken having a complete nervous breakdown in front of 30 of my closest family members last Christmas Eve for my wakeup call that something needed to change (okay, I needed to change), but I finally received the message LOUD and CLEAR. Who knew I was an uptight perfectionist? If you know me, then okay, maybe you did, but I sure didn’t know that about myself. Last holiday season I found myself with a newborn baby, a husband working 14 hour days, a kindergartner, and a preschooler and I thought I had it all together. And then...and then….I made the stupid mistake of making a list of advent activities...you know because I’m an awesome mom and want the season to be magical for my kids...and I just about killed myself in the process. By the 24th day of December and the 24th activity of the month, something in me snapped and all my hard work and effort went down the tube as I had an out of body experience and watched myself completely lose it in front of a room full of merry-makers over a light-hearted Christmas game. You heard that right. A game. Long story long, this year I’m doing things a whole lot differently, because as it turns out, a happy and healthy mom is more important than any amount of Christmas magic I try to force into existence.
So, what does all this have to do with chili? Not a whole lot, except for the fact that everyone needs to eat. And if you’re anything like me, that means that there are many pairs of eyes looking to you for their nourishment. The recipe for this chili originates from my pastor and has won awards it's so good (who cares if they were given by our congregation?). It’s hearty, it’s absolutely delicious and it's easy. I know I can use a whole lot of easy this time of year, and I’m sure you can, too. Oh, it also reheats wonderfully, so if for some reason I have a relapse and try to make gingerbread houses on the same night as going caroling, touring Christmas lights and attending four parties, I won’t be left completely in the lurch. I’ve got this. (Fingers crossed.)
Award Winning Chili Serves 8
Ingredients: 1 lb 80% lean ground beef 1 lb ground pork 1 large yellow onion, diced 1 green bell pepper, diced 1 red bell pepper, diced 4 large garlic cloves, finely diced 1 lb black beans cooked 1 lb kidney beans cooked 1 lb pinto beans cooked 1 20 oz can diced tomatoes 1 20 oz can red enchilada sauce 1/3 cup chili powder 2 tsp cumin 1 tbs worcestershire 2 bay leaves 2 tbs sugar Salt and pepper Cilantro Green onions Sour cream Grated cheese Avocado
Method: In a large dutch oven or non reactive pot, saute onions, peppers, garlic and meat with a tsp of each salt and pepper. Cook until meat is cooked through. Add the remainder of the ingredients and cover with just enough water to cover beans. (About 1-2 cups.) Bring to a boil. Reduce to a simmer and allow to stew for 8 hrs, stirring often to make sure nothing sticks to the bottom. Adjust the taste to your likeness using salt, pepper and cayenne. Garnish with cilantro, green onions, sour cream, cheese and avocado.
