Bloody Mary Chili
It’s definitely still Chili season, & this is one chili we have been dying to try. Thank you, Ree Drummond, for sharing. We just have a few tweaks of course, but inspiration definitely goes to her (side note: ALL of her recipes look & sound SO good).
Ingredients
1 lb beef
2 cans Rotel
2 cans Chili Beans
1/2 cup Carrots, diced
1 Onion, diced
2 tbsp Chili Powder
1 tbsp Chipotle Powder & Paprika
1 cup Bloody Mary Mix (preferably Zing Zang, of course)
Chili Moves
1. In a medium pot over medium heat, brown ground beef with onion, carrot, & seasonings for about 10 minutes.
2. Add in Rotel, beans, & bloody Mary mix. Simmer for about 10 minutes.
3. Add any toppings you want… cheese, sour cream, fritos, etc.
Chipotle Cornbread
We always try to spice up any typical side dish. For your basic box cornbread, we decided to add in about 3 tbsp of Chipotle Salsa. Don’t worry, it doesn’t spice it up TOO much. Just gives it a bit more of a smokey taste. Then we topped it with butter (of course) & Mike’s Hot Honey, which does give it JUST enough heat.
“Bloody Mary” had me intrigued. We’ve been talking about chili and cornbread so this was good timing! Love how you have your post laid out, too. This is a keeper!
Thank you so much!