I do a Christmas Eve chili every year. Lots of tomatoes, beans, and at least 2 pounds of meat, usually beef and pork. I use Shiner Bock instead of mole, since they use chocolate in their malting process and the alcohol tenderizes the meat. I also use green and red bell peppers for the Christmas color and some added sweetness, and some chipotle for heat.
So, here's wising you all a very Merry Christmas, and bon appétit! [/Julia Childs]