Ok you guys this chili blew my doors off it was SO GOOD!! It was a plain old Sunday and I decided I needed a to try a new chili recipe. I reached for one of the Pioneer Women's cookbooks…nothing caught my eye. I turned on an old Pioneer Women cooking show and the first show I turned on she was making this chili. I got totally inspired and raced out to get all of the ingredients. I made this recipe way less spicy than she did, so if you love spice be my guest and go to town on the spice. This is a perfect Fall dinner recipe.
Ingredients
- Olive oil for sautéing
- 2 stalks celery, (I used 3) finely diced
- 1 large onion, finely diced
- 2 cloves garlic (I used 3), chopped
- 3 pounds ground beef
- 1 tbsp chili powder
- 1 tsp cumin ground
- 1 tsp ground oregano
- 15 ounces Bloody Mary mix, plus more if needed
- 1/4 cup vodka
- few dashes tabasco
- several dashes worcestershire sauce
- 1 15 ounces can kidney beans, drained and rinsed
- 1 15 ounce can pinto beans, drained and rinsed
Instructions
- In a large pot over medium heat, add some olive oil and sauté the celery and onions until soft, then add the ground beef. Cook until browned, 5-10 minutes; drain off excess fat. Stir in the chili powder, cumin, and oregano.In a bowl or pitcher, mix together the Bloody Mary mix, vodka, Tabasco sauce and worcestershire sauce then add it to the pot. Add the beans and stir well, cover and reduce heat to low. Simmer for 1 hour, stir here and there. Add more Bloody Mary mix or water if you feel the chili needs to be less thick.HAPPY EATING!!
