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2 1/2 lbs lean ground chuck or ground sirloin 1 small white onion (~2 inches in diameter) 6 oz light beer 15 oz can diced tomatoes with mild chilies 12 oz Bloody Mary mix 1 cup water 3 oz chili seasoning mix |
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Use a 5 quart pot or larger for this recipe. |
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Chop up the onion. Pour 1/4 cup water and the beer into the pot. Add the chopped onion and cook at a low boil for 10 minutes. Add the meat to the cooked onions and continue cooking at the same temperature. Don't stir the meat any more than necessary while cooking. Just before the meat is completely done, add the seasoning mix.(1) Stir gently until the seasoning is well distributed. Don't overstir. Now add the Bloody Mary mix, the diced tomatoes(2), and 1/4 cup water. Stir gently. Simmer slowly for 15 minutes. Add 1/2 cup water(3) and let the chili simmer for an hour. Stir again - gently - then turn off the heat. Let sit a few minutes, then serve. This chili is delicious with fresh, hot cornbread. |
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Options: (1) We prefer a fairly mild chili con carne, but get the chili seasoning mix that suits your taste. Stores sell several varieties, ranging up to volcanic. Or, a half-teaspoon of cayenne pepper, added with a mild seasoning, will liven up your chili noticeably. (2) Most stores sell cans of diced tomatoes with mild chilies added, but plain diced tomatoes can be substituted. (3) Instead of 1/2 cup of water, add 1/4 cup water and one or two 15 oz cans of Ranch Style beans (depending on how "beany" you like your chili). |
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