Bloody Mary Chili

Ingredients

• 1 bag Southern Recipe Small Batch Pork Rinds

• 15 oz. Zing Zang Bloody Mary Mix

• 3 lbs. Ground beef

• 15 oz. Kidney beans, drained and rinsed

• 15 oz. Pinto beans, drained and rinsed

• Olive oil, for sautéing

• 2 Celery stalks, diced

• 1 Onion, diced

• 2 Garlic cloves, chopped

• 1 Tbsp. Chili powder

• 1 tsp. Ground cumin

• 1 tsp. Dried oregano

• 1/4 cup Vodka (optional)

• 1 Tbsp. Montreal steak seasoning

• Several dashes Tabasco, to taste

• Several dashes Worcestershire sauce, to taste

Directions

1. In a large pot over medium heat, add olive oil and sauté celery and onions until soft. Add garlic and cook for 1 minute.

2. Add ground beef and cook until browned, about 5–10 minutes. Drain excess fat. Stir in chili powder, cumin, and oregano.

3. In a pitcher, combine Zing Zang Bloody Mary Mix, vodka (if using), Montreal steak seasoning, Tabasco, and Worcestershire sauce. Pour the mixture into the pot.

4. Add kidney and pinto beans. Stir well, cover, and reduce heat to low. Simmer for 1 hour, stirring occasionally. Add additional Bloody Mary Mix or water if needed.

5. Serve hot, topped with Southern Recipe Small Batch Pork Rinds for crunch.

6. Garnish with celery sticks, carrot sticks, ranch dressing, or tortilla chips if desired.