Bloody Tangy 3-Bean Chili

1 tablespoonOil
1 mediumOnion, diced
1 pound Ground meat (beef, turkey, pork, or a combination)
To tasteSalt and pepper
1 tablespoonChili powder
4 ounces (half a bottle)Pacific Pickle Works Bloody Mary Elixir
1 - 15-ounce canBlack beans
1 - 15-ounce can Pinto beans
1 - 15-ounce can Kidney beans
1 - 28-ounce canDiced tomatoes
1 - 6-ounce canTomato paste
2 tablespoonsBrown sugar, optional
Sharp Cheddar cheese, grated
Red onion, diced

 

In a medium pot sauté the diced onion in oil until translucent.

Add the ground meat of choice and season to taste with salt and pepper.

Add the chili powder and cook until the meat is no longer red and is just beginning to brown. Break up the pieces of ground meat to your preferred size as it cooks. Big chunks give the chili a nice texture.

Note:Don't overcook the meat because it will continue to cook while you are simmering with the beans.

Add the 1/2 bottle of Bloody Mary Elixir. If you like your chili extra spicy, go for the whole bottle.

Add all of the beans and tomatoes and combine. Add the tomato paste and stir until thoroughly mixed in.

Cook on medium-low heat for 30 minutes until the flavors are combined.

If, after simmering for a while, the chili is too tangy (which will depend on the acidity of the tomatoes), add a little brown sugar.

Garnish with grated sharp cheddar cheese and diced red onion.

Enjoy with a big spoon!


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