Chile Bloody Mary – A detailed recipe for cooking. Share with friends: 
Time: 1 hour. 30 min. Difficulty: easy Servings: 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.5 kg ground beef
- 500g Kidney Red Beans
- 500 g motley pinto beans
- 2 stalks of celery, finely diced
- 1 onion, finely diced
- 2 cloves of chopped garlic
- 1 tbsp. l chili powder
- 1 tsp ground cumin
- 1 tsp ground oregano
- 1/4 Art. vodka, optional
- 500 g. Tabasco Bloody Mary sauce (original tomato cocktail sauce), if necessary, increase the quantity
- 1 tbsp. l Montreal seasonings for steak
- Spicy Tabasco to taste
- Worcestershire sauce to taste
- For serving: celery sticks, carrot sticks, Ranch sauce and tortilla chips.
Recipes with similar ingredients: ground beef, pinto beans, Kidney beans, Worcestershire sauce, Tabasco sauce, chili seasoning, cumin, oregano, vodka
Recipe preparation:
- In a large pan with a thick bottom, add a little olive butter and fry celery and onions until soft over medium heat. Add the garlic and stir, then lay the beef. Saute until brown, 5 to 10 minutes. Drain excess fat. Shuffle with chili powder, cumin and oregano.
- In a bowl, mix Bloody Mary, vodka, Montreal seasoning, Tabasco, Worcestershire sauce and pour the contents into a pan. Add Kidney Beans and Pinto, Mix Well, Cover lid, then reduce heat to a minimum. Tomite for hours, stirring occasionally. Add extra amount Bloody mary or water if the chili is too thick. chili with celery and carrot sticks, Ranch sauce and crisps tortillas.
