Bloody Mary Chili
- prep time10 min
- total time 85 min
- serves 8
Try this unique twist on beef and bean chili, served up beautifully with chopped veggies, ranch dressing and tortilla chips.
Olive oil, for sautéing
2 stalks celery, finely diced
1 onion, finely diced
2 cloves garlic, chopped
3 lb(s) 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 Worcestershire sauce, or to taste
1 (15-oz) can kidney beans, drained and rinsed
1 (15-oz) can pinto beans, drained and rinsed
1. For serving: celery sticks, carrot sticks, ranch dressing and tortilla chips
2. In a large pot over medium heat, add some olive oil and saute the celery 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.
3. 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 more Bloody Mary mix or water if needed during simmering.
4. Serve with celery and carrot sticks, ranch dressing and tortilla chips.