Bloody Mary Chili

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Bloody Mary Chili
The way chili was meant to be.

Prep: 15 minutes
Cook: 1 hour
Servings: Serves 6-8

2 cans (15 ounce) pinto beans

3 to 4 medium tomatoes, coarsely chopped

2 pounds coarsely ground chuck

2 medium onions, coarsely chopped

1 large bell pepper, coarsely chopped

2 cloves garlic, crushed

1/2 tsp. cayenne pepper, or to taste

-- salt and pepper to taste

1 bottle Bloody Mary Mix

	In a large Dutch oven, brown meat with onions and green peppers until no longer pink. Drain well and return to Dutch oven.
	Add remaining ingredients, using half of Bloody Mary Mix, and cook over low heat for one hour stirring occasionally.
	Throughout cooking time add Bloody Mary Mix for desired flavor and consistency.

Serve smothered with grated Jack cheese.

One large can of tomatoes may be substituted for the fresh tomatoes.

Need help with this recipe? Go to: Stewing