Bloody Mary Chili

So far this week, I’ve posted a pretty decent (if I do say so myself) gluten-free Bloody Mary Mix, and my fave take on Iowa’s Maid Rite Sammiches.

Now, I am gonna mash them all together to make a pretty darned spiffy batch of Bloody Mary Chili.

Note: if you would like, feel free to skip adding the Maid Rite mixture into the chili, it is really nice on its own, but I needed the combination for another project, so…

•1 tbsp. olive oil
•1 onion, peeled and finely chopped
•1 cup chopped celery
•2 cups chopped assorted sweet bell pepper
•1-1/2 lb ground meat
•1 tbsp Sherry Peppers Sauce*
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
•1 tsp steak seasoning
•1 tsp black pepper
•4 cloves minced garlic
•2 tbsp grated fresh ginger
•2 tbsp tomato paste
•5 cups Bloody Mary Mix
•1 (15-oz.) can black eyed peas
•1 (15-oz.) can pinto beans
•1 (15-oz.) can black beans
•2 tsp paprika
•1/2 tsp ground cumin
•1/2 tsp curry powder
•1/2 tsp dried oregano
•1 tbsp chopped cilantro
•1 cup chopped green onion

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Note: my slow cooker also has a brown/sauté setting. If your doesn’t, you will need to start the chili in a Dutch oven and then transfer to your slow cooker.

Drain the black eyed peas, pinto beans, and black beans and rinse well.

Set aside.

Heat the oil in a large pot or skillet on a medium high flame, then add the onion, celery, and bell peppers.

Cook just until they begin to soften, then add the ground meat, Sherry Peppers, hot sauce, and steak seasoning, and black pepper.

Cook, breaking up the meat, until the veggies are tender, the meat mostly cooked through, and any pan juices have been mostly cooked off.

Add the garlic, ginger, and tomato paste and cook for a minute or two, just until aromatic.

If you have been doing this on the stove top, now is the time to transfer the mixture to your slow cooker, stirring in the Bloody Mary Mix, the beans, remaining seasonings, and the chopped scallions.

Cover and cook on low for four hours.

Your chili is now good to go, though, of course, it will taste much better reheated the next day.

Serve as you will, with shredded cheese, sour cream, and additional chopped scallions on top. We are kinda partial to the canned fried jalapeño pieces from Trader Joe’s, but you do you.

Or, you can stir in the Maid Rite mixture, which is nice, too, and serve…

Or, save it all for the next day and then turn it all into a gluten-free, cheese topped hash brown casserole.

Those details, soon…

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