This is my favorite chili recipe for a cold winter night ... or anytime! The Bloody Mary mix is a great touch for flavor ... buy an extra bottle for a Bloody Mary while cooking! Also, the best way to serve it is with a Chili Charcuterie as shown below. Did this for Bunco and it was a hit!
Oh, what is a charcuterie? It's a branch of French cuisine devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork. Leave it to us to create a "charcuterie" for anything!!!
Bloody Mary Chili
1 lb ground beef
1 lb ground sausage
2 T butter
1 medium onion, chopped
1 Tbsp tomato paste
3 cloves chopped garlic
3 Tbsp chili powder
1/2 tsp celery salt
2 tsp salt
1/2 tsp cumin
3 C Bloody Mary Mix --- I use Zing Zang 32 oz bottle
2 Tbsp sugar
2 Tbsp Worchestire Sauce
2 14 oz cans crushed tomatoes
1 15.5 oz can red kidney beans, rinsed and drained
1 15.5 oz navy or cannellini beans, rinsed and drained
In a large dutch oven, cook onion til translucent. Add meats (can use 2 lbs ground beef if desired) and cook until done. Drain. Add tomato paste, garlic, chili powder, celery salt, pepper and cumin. Cook briefly. Add Zing Zang and stir.
Add sugar, Worchestire, tomatoes and beans (if desired; I don't always add beans)
Bring to a boil, reduce to simmer for 30 minutes. (This is when to take the remaining Zing Zang and enjoy a Bloody Mary!)
Serve with your favorite toppings .... sour cream, hot sauce, onions, cheese, jalapenos, Fritos... Create your Chili Charcuterie!
P.S. If you are in a hurry and don't have time for this delicious version of homemade chili, try this quick and easy blend from our old friend Tony!
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