Bloody Mary Chili

      The secret ingredient in this super easy chili recipe from The Detroit Free Press is bloody mary mix.  I used Mr. and Mrs. T's original recipe and it added more than enough spice.  This is a chili with a kick and it couldn't be easier or quicker to make.  Brown the beef and onion, add the remainder of the ingredients and simmer for 45 minutes to an hour.  In my 10 inch dutch oven, I started out sauteing the beef over a full compliment of coals.  Once the beef had browned I placed 10 coals in a ring around the bottom and left it to simmer for 50 minutes with 22 briquettes on the lid.  Be sure to give it a stir halfway and if you let it sit a while it will thicken and the beans will absorb the liquid.  This chili may be short on cooking time but it's definitely long on flavor.

Bloody Mary Chili
1 Tblsp canola oil
1 large onion, chopped
1 1/2 lbs ground beef
2 cups bloody mary mix (spicy preferred)
2 14 oz cans diced tomatoes with green chilies (undrained)
2 14 oz cans kidney beans, drained and rinsed well
2 Tblsp chili powder
1 tsp cumin

     Lightly oil or spray dutch oven.
     Saute beef with onions, in oil, over a full compliment of coals until beef has browned and onions are soft.
     Drain excess fat.
     Add remaining ingredients and stir well. 
     Simmer for 45-50 minutes.
     Top with sour cream, shredded Cheddar, corn chips and sliced green onions if desired.
     Makes 8 cups. 

Brown beef with onion over a full spread of coals

Add remainder of ingredients and stir well

Simmer for 45 minutes to an hour

This chili has a definite kick