The Un-Cocktail - Bloody Mary Chili
I’m not one to waste things - I hate opening the refrigerator only to find a science experiment or two.
My daughter and I had a Bloody Mary recently, but after a sip or two, I realized it was too spicy for me. I said, “This would make a great chili though!”
And it really did.
Olive oil, for sautéing
2 cloves garlic, minced
1 small onion or large shallot, finely diced
2 cloves garlic, chopped
3 pounds ground beef
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground oregano
15 ounces Bloody Mary mix, plus more if needed
1/4 cup vodka, if you are so inclined
1 chopped jalapeno or a few dashes of hot sauce
1 stalk celery
1 small handful of cilantro, chopped
Several dashes Worcestershire sauce, or to taste
One 15-ounce can kidney beans, drained and rinsed
One 15-ounce can pinto beans, drained and rinsed
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.
In a pitcher, mix up the Bloody Mary mix, vodka, Jalapeno or 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.
You can serve it in a bowl with celery and carrot sticks, ranch dressing or tortilla chips but I liked the play on the cocktail. Down the hatch.