January 12th- Bloody Mary Chili (ground beef)


Super meals, like super heroes, ride well with a sidekick.  A cocktail plays Robin to chili’s Batman.  Strictly speaking, a cocktail has far more utility than does Robin.  Just don’t tell Burt Ward.

When you’re circling the city fighting crime and keeping the populace safe, efficiency is critical.  While this chili can’t boast any altruistic, civic-minded tendencies, it does save precious time for those who find it cumbersome, separating the act of eating and the act of boozing.

1 lb ground beef

1 1/3 C finely chopped carrot

½ C very finely chopped celery

1 T chili powder

4 C bloody Mary mix

¼ C white rum

Sliced tomatoes



Summer sausage

Cooked noodles

Brown ground beef and drain the fat.

Add cooked beef, carrots, celery, chili powder, Bloody Mary mix, and rum to a slow cooker and cook on low 8 hours.

Serve over cooked noodles topped with sliced tomatoes.

Garnish with pickles, olives, and summer sausage.

This recipe provided the type of flair the ITP appreciates. Big points for me.  Visual aesthetics aside, this chili tasted delicious, just don’t add any extra salt- Bloody Mary mix has plenty.

Looking ahead to later this week, the ITP may be in for another treat, that being extra tender chili meat.  Having cradled 7 pounds of assorted meat in my arms as I completed the final 2 miles of an 8.5 mile run, I can’t help but think the chili will be fall off the spoon good.  Combine running and shopping for chili ingredients?  That’s efficient! (Or Bat Sh*t crazy.  It was icy today.)

This entry was posted in ground beef, hybrid chili, Mash-up, slow cooker, Uncategorized and tagged , , . Bookmark the permalink.

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