tailgate bloody mary beef chili

Name: Tailgate Bloody Mary Beef Chili
Prep time: 10 min
Cook time: 1 h 45 min
Yield: 6
Cuisine: Southwestern
Ingredients: 3 cup(s) chopped celery, leaves included ( about one bunch of celery), plus 6-8 full stalks of celery for serving; 2 cup(s) diced frozen onions; 2 cup(s) diced frozen green peppers; 4 ounce(s) canned diced green chilies; 3 pound(s) small diced round steak or sirloin; 32 ounce(s) spicy bloody mary mix; 1 tablespoon(s) garlic powder; 3 teaspoon(s) black pepper; 6 tablespoon(s) chili powder; 2 package(s) (1 oz each) beef au jus mix; 3 cup(s) crushed tomatoes; 3 tablespoon(s) optional to thicken if needed: crushed cheese puffs

52 Pinches 1 Photo

Lori McLain

Denton, TX

Updated on Sep 3, 2015

There is nothing better to kickoff a game than the flavors of a Bloody Mary! This easy chili is beefy good....like a Bloody Bull version of the bloody mary drink...and will be great kept in a crockpot until serving time , or right on your tailgate burners at the game ! It is a Hail Mary pass me some more at our house ????

Rate

prep time 10 Min

cook time 1 Hr 45 Min

method Stove Top

yield 6 serving(s)

Ingredients

3 cups chopped celery, leaves included ( about one bunch of celery), plus 6-8 full stalks of celery for serving
2 cups diced frozen onions
2 cups diced frozen green peppers
4 ounces canned diced green chilies
3 pounds small diced round steak or sirloin
32 ounces spicy bloody mary mix
1 tablespoon garlic powder
3 teaspoons black pepper
6 tablespoons chili powder
2 packages (1 oz each) beef au jus mix
3 cups crushed tomatoes
3 tablespoons optional to thicken if needed: crushed cheese puffs

How To Make tailgate bloody mary beef chili

Step 1

Sauté veggies in a nonstick 6 qt. stock or chili pot , until translucent over medium-high heat. Add meat and brown with the veggies. Combine Spicy Bloody Mary Mix with veggies, meat, spices and crushed tomatoes in the chili pot.

Step 2

Bring to slight boil over medium-high heat and reduce heat slightly and continue cooking at a simmer. Stir occasionally to keep from sticking. Cook the chili until meat is tender (1 ½ to 2 hours).
Step 3

If desired to thicken chili, make a paste with the crushed cheese puffs: (1 tbsp powder +1 tbsp. water). Slowly stir in paste mixture until desired thickness is reached.
Step 4

To serve: ladle into serving vessels and add a celery stock for a "spoon." Serves 6.
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