Chili Bloody Mary

Votes: 3

Time: 1 hour 30 min.
Complexity: easily
Servings: 8

Chili "Bloody Mary" - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.5 kg ground beef
500 g red kidney beans
500 g pinto beans
2 stalks celery, finely diced
1 onion, finely diced
2 cloves of chopped garlic
1 tbsp. l. seasoned with pepper chili powder
1 tsp ground cumin
1 teaspoon ground oregano
1/4 cup vodka, optional
500 g Tabasco Bloody Mary sauce (original tomato cocktail sauce), increase the quantity if necessary
1 tbsp Montreal steak seasoning
Hot Tabasco to taste
Worcestershire sauce to taste
For serving: celery sticks, carrot sticks, ranch dressing and tortilla chips

Ingredient Substitution Suggestions

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Recipes with similar ingredients: ground beef, pinto beans, Kidney beans, Worcestershire sauce, Tabasco sauce, chili seasoning, cumin, oregano, vodka

Cooking the dish according to the recipe:

In a large, heavy-bottomed saucepan, add a little olive oil and sauté the celery and onion over medium heat until soft. Add the garlic and stir, then add the beef. Cook until browned, 5 to 10 minutes. Drain any excess fat. Stir in the chili powder, cumin, and oregano.
In a bowl, combine the Bloody Mary, vodka, Montreal seasoning, Tabasco, and Worcestershire sauce and pour into a saucepan. Add the kidney and pinto beans, stir well, cover, and then reduce the heat to low. Simmer for an hour, stirring occasionally. Add additional Bloody Mary or water if the chili is too thick.

Serve the chili with celery and carrot sticks, ranch sauce and tortilla chips.

Categories:

recipe / Soups / Thick soups and stews / / Mexican cuisine / Ree Drummond

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