BLOODY MARY CHILI

BLOODY MARY CHILI

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Olive oil for sauteing

  • 2

    stalks celery, finely diced

  • 1

    onion, finely diced

  • 2

    cloves garlic, chopped

  • 3

    lbs. ground beef

  • 1

    tbsp. chili powder

  • 1

    tsp. ground cumin

  • 1

    tsp. ground oregano

  • 15

    oz. Bloody Mary mix, plus more if needed

  • ¼

    cup vodka, optional

  • 1

    tbsp. Montreal steak seasoning

  • Several dashes Tabasco,or to taste

  • Several dashes of Worcestershire sauce, or to taste

  • 1

    915 oz.) can kidney beans, drained and rinsed

  • 1

    (15 oz.) can pinto beans, drained and rinsed

Directions

For serving celery sticks, carrot sticks, rance dressing and tortgilla chips. In a large pot over medium heat, add some olive oil and saute thecelery and onions until soft. Add the garlic and stir, then add the ground beef. Cook until browned, 5 to 10 minutes; drain off the excess fat. Stir in the chili powder, cumin and oregano. In a pitcher, mix up the Bloody Mary mix, vodka if using, Montreal steak seasoning, Tabasco and Worcestershire and add it to the pot. Add the kidney and pinto beans, stir together well, cover and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. Add morfe Bloody Mary mix or water if needed during simmering. Serve with celery and carrot sticks, ranch dressing and tortilla chips


Nutrition

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