Tangy 3 Bean Bloody Mary Elixir Chili February 03 2016, 0 Comments
This will be the easiest and tastiest chili recipe you've ever made!
- 1 pound ground meat of choice (beef, turkey, pork, etc.)
- 1 medium onion diced
- 1 28 oz can diced tomatoes
- 1 15oz can black beans
- 1 15oz can kidney beans
- 1 15oz can pinto beans
- 1/2 15oz can corn kernels
- 4 oz (1/2 bottle) of Bloody Mary Elixir
- 1 6 oz can tomato paste
- 2 Tbl brown sugar
- 1 Tbl chili powder
- 1 Tbl oil (for sautéing the onion)
In a medium pot sauté the diced onion in oil until translucent. Add your ground meat of choice and season to taste with salt and pepper. Add the chili powder and cook until the meat is no longer red and is just beginning to brown. Break up the pieces of ground meat to your preferred size as it cooks. Big chunks give the chili nice texture. Don't overcook the meat because it will continue to cook while you are simmering with the beans.
Add the 1/2 bottle of Bloody Mary Elixir. If you like your chili extra spicy, go for 3/4 or even the whole bottle. Add all of the beans and tomatoes and combine. Add the tomato paste and stir until thoroughly mixed in. Cook on medium-low heat for 30 min until the flavors are combined. If after simmering for a while the chili is too tangy (which will depend on the acidity of your tomatoes) add a little brown sugar. If you like a little corn in your chili, add that at the very end to keep the corn a little crunchy.
Garnish with a little grated sharp cheddar cheese and diced red onion. Enjoy with a big spoon!