JJ’s Bloody Mary Chili

Servings: 
12
Meal: 
Soups, stews

 

Chef Joey Johnson, Quigley's Pint and Pale

Ingredients: 
  • 1/2 cup diced bacon,uncooked
  • 1/2 cup diced onions
  • 1/2 cup diced red and green peppers
  • 1/4 cup diced celery
  • 2 tablespoons garlic
  • 1 ounce vodka
  • 4 ounces andouille sausage
  • 1 1/2 cups diced, cooked chicken
  • 1 cup beef broth
  • 1 1/2 cups JJ’s Bloody Mary Wing Sauce (see separate recipe)
  • 1 quart can diced tomatoes
  • 1 1/2 cups Bush’s chili beans
  • 1/4 cup tomato paste
  • 8 shots Tabasco
  • 1 1/2 ounces Demitri’s Bloody Mary

    • Seasoning

  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 teaspoon celery salt
  • 1 1/2 tablespoons chili powder
  • 1 tablespoon cumin
Directions: 

Cook bacon until brown. Add onions, peppers and celery and cook until soft. Add garlic and cook a few minutes longer. Add vodka and cook few more minutes. Add all other ingredients and simmer for one and a half hours or until thick and chicken is tender.

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