Bloody Mary Chili

It’s not just for breakfast anymore… and what it does for simple chili is worth your time. Think of the grin on your face at the next Chili-cookoff when you tell them your new made-up name that involves Mary and some kind of debauchery.  Happy Ending Sauce…Hell Hath No Fury…Holy Nun Sauce… shall we continue?

  • 2 Tbsp olive oil
  • 2 stalks celery, diced
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 3 pounds ground beef
  • 16 oz Portland Bloody Mary Mix
  • ¼ cup vodka
  • 1 can (15 oz) kidney beans, drained
  • 1 can (15 oz) pinto beans, drained
  • 1 can (15 oz) black beans, drained

In a large pot over medium heat, add olive oil and cook the celery and onions until soft.  Do the same with the garlic, then put the ground beef in last. Cook until browned, 5 to 10 minutes; drain off the excess fat. Next, add the Portland Bloody Mary Mix. Stir all the beans in, cover the pot, and then turn the heat down to low. Simmer for 1 hour, stirring occasionally. Add more Bloody Mary mix or water if needed to get the consistency just right.

*Don’t forget you can fire it up with some Jalapenos or your favorite shredded cheese. It also works really well with some rice on the side.

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