Bloody Mary Chili
4 strips Bacon dices
1lb. ground chuck or cubed chuck
1 ½ cup diced onion
2 Tbl minced garlic
2 poblano peppers (roast, peel, seed and dice)
1 cup finely diced celery
1-3 diced chipotle peppers in adobo sauce
Spices: (use more spices to suit your taste)
2Tbl chili powder
1 tsp. ground cumin
1 tsp. ground oregano leaves
2 cups beef broth (I prefer the More Than Gourmet, sold at The Ideal Kitchen)
2 cans crushed tomatoes
1 Tbl Worcestershire sauce
Garnishes: Horseradish, Celery Sticks, Dill Pickle Spears, Lemon Juice, Lawry’s Seasoning Salt.
Fry the bacon and drain on paper towel, then brown the meat in the bacon grease and drain on towel with bacon. Remove all but 2 tbl of the bacon/beef grease from the pot. To the 2 tbl of drippings, add diced onion, celery, poblano peppers, garlic and chipotle and saute’ for 4-5 minutes.
Return the meat to the pot and add the spices, broth, and crushed tomatoes. Bring to a boil and then simmer until the celery is tender.
To Serve: Dip the rim of a cup or high sided bowl in fresh squeezed lemon juice and then dip the rim in Lawry’s Salt. Fill the bowls with chili and garnish with horseradish, celery stick, or pickle.