Bloody Mary Chili Food

BLOODY MARY CHILI

Steps:

• In a dutch oven, cook onion until translucent. Add ground beef and cook until done. Drain off grease. Add tomato paste, garlic, chili powder, celery salt, salt, pepper and cumin. Cook for 1 minute. Add Bloody Mary Mix and stir all ingredients together.
• Add in sugar, Worcestershire sauce, tomatoes and beans. Bring chili up to a boil then reduce to simmer. Place lid, slightly offset on pot and simmer for 30 minutes.
• Serve with your favorite toppings like sour cream, hot sauce, jalapenos, chopped onion or scallion.
• *SLOW COOKER INSTRUCTIONS*
• Cook ground beef and onion in a skillet then place in bottom of slow cooker. Add remaining ingredients and stir. Place lid on cooker.
• Cook on LOW FOR 6 - 8 HOURS or Cook on HIGH FOR 3 - 4 HOURS

BLOODY MARY CHILI

Steps:

• In a large soup kettle over medium heat, add the cooking oil and then the onion,celery,green pepper and ground beef cooking and scrambling the meat until no longer pink.-If there is any grease-spoon it off and discard it.
• Add the horseradish, tabasco, wotcestershire, and chili mix dry from the package. Stir to combine and mix well.
• Add the diced tomatoes, crushed tomatoes, kidney beans, tomato juice and lime zest and juice.Stir to blend together.Bring mixture to a boil then turn down to a simmer and simmer 10 minutes. Add the red wine and vodka and simmer 5 minutes more.Stir occasionally. Garnish each serving with fresh chopped tomatoes and celery stalk or dill pickle spear..Enjoy!

VEGETARIAN BLOODY MARY BEAN CHILI

Steps:

• Combine black beans, kidney beans, and pinto beans in a large bowl and cover with fresh water; soak for at least 15 minutes.
• Heat olive oil in a large pot over medium-low heat. Add mushrooms, onion, bell peppers, and banana pepper. Cook until they sweat their juices and are slightly tender, 5 to 7 minutes. Add garlic; cook 2 to 3 minutes more.
• Drain beans and add to the pot with the vegetables. Add crushed tomatoes, diced tomatoes, Bloody Mary mix, and tomato paste. Add chili powder, salt, oregano, sugar, black pepper, cumin, and cayenne pepper.
• Simmer over medium-low to medium heat, uncovered, until as thick as desired, about 1 1/2 hours.

BLOODY MARY CHILI

Steps:

• For serving: celery sticks, carrot sticks, ranch dressing and tortilla chips
• 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 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.
• Serve with celery and carrot sticks, ranch dressing and tortilla chips.

BLOODY MARY

Steps:

• Remove the stems from the tomatoes. Put the tomatoes, hot sauce, Worcestershire sauce, lemon juice, and salt into a blender, cover and blend on high speed for 1 1/2 minutes.
• Fill an ice cube tray with about 2 cups of the juice and freeze overnight. Pour the remaining juice into a lidded container and reserve, on the counter, overnight.
• Just before serving, put 3 frozen cubes into each of 4 Collins glasses and add 1 1/2 ounces of vodka to each glass. Stir the reserved juice, pour 4 ounces into each glass and serve immediately.
• Cut each of the tomatoes into 8 pieces and put them into a large glass jar. Add the vodka, stir to combine, and cover. Put in a cool, dark place for at least 5 days and up to 7 days, stirring every day. After 7 days, strain through a fine mesh strainer and discard the solids.
• To store, pour the tomato vodka back into its original bottle, and keep in a cool, dark place.
• Yield: 1 (750 ml) bottle
• Prep Time: 3 minutes
• Inactive Prep Time: 5 to 7 days
• Ease of preparation: easy