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Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Thursday, February 4, 2010

Bloody Mary Chili (from Robin Miller's 'Robin Rescues Dinner')

PREP TIME: 15 to 20 minutes • COOK TIME: 25 minutes

Using Bloody Mary mix instead of tomatoes in chili adds a unique peppery-lime flavor. I like to serve this chili in hollowed-out bread bowls or taco salad shells for Super Bowl Sunday or for a hearty dinner during those cold winter months.

2 teaspoons olive oil
1/2 cup chopped onion
1/2 cup chopped carrots
1 green bell pepper, seeded and chopped
2 celery stalks, chopped
2 garlic cloves, minced
1 jalapeno pepper, seeded and minced
1 1/4 pounds ground beef
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes
2 cups reduced-sodium beef broth
2 cups prepared Bloody Mary mix
Salt and freshly ground black pepper
Sour cream, for serving (optional)
Chopped scallions, for serving (optional)
Grated cheddar cheese, for serving (optional)

1. Heat the oil in a large Dutch oven or pot over medium­high heat. Add the onion, carrots, bell pepper, celery, garlic, and jalapeno and cook for 3 to 5 minutes, until the vegetables are soft. Add the beef and cook, breaking up the meat as it cooks, for 5 minutes, until browned. Add the chili powder, cumin, oregano, and red pepper flakes and cook for 1 minute, until the spices are fragrant.

2. Add the broth and Bloody Mary mix and bring to a sim­mer. Simmer for 10 minutes, stirring frequently. Season to taste with salt and pepper.

3. Ladle the chili into bowls and top with sour cream, scal­lions, and cheddar cheese if desired.

Serves 4 to 6

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