Bloody mary Chili

By jenniferj

Using Bloody Mary mix instead of tomatoes in chili adds a unique peppery-lime flavor. I like to serve this chili in hollowed-out bread bowls or taco salad shells for Super Bowl Sunday or for a hearty dinner during those cold winter months.

Ingredients

• 2 teaspoons olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped carrots
• 1 green bell pepper, seeded and chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 1 jalapeno pepper, seeded and minced
• 1 1/4 pounds ground beef
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon crushed red pepper flakes
• 2 cups reduced-sodium beef broth
• 2 cups prepared Bloody Mary mix
• Salt and freshly ground black pepper
• Sour cream, for serving (optional)
• Chopped scallions, for serving (optional)
• Grated cheddar cheese, for serving (optional)

Preparation

Step 1

1. Heat the oil in a large Dutch oven or pot over medium­high heat. Add the onion, carrots, bell pepper, celery, garlic, and jalapeno and cook for 3 to 5 minutes, until the vegetables are soft. Add the beef and cook, breaking up the meat as it cooks, for 5 minutes, until browned. Add the chili powder, cumin, oregano, and red pepper flakes and cook for 1 minute, until the spices are fragrant.

2. Add the broth and Bloody Mary mix and bring to a sim­mer. Simmer for 10 minutes, stirring frequently. Season to taste with salt and pepper.

3. Ladle the chili into bowls and top with sour cream, scal­lions, and cheddar cheese if desired.