Did you get into something that you shouldn’t have?
Or are you feeling chili? Then let’s make Chili!
What’s up, Friendly Humans! I’m Penelope Chi, the Vegan Minded, not so vegan, blogging chihuahua. Thank you for visiting us, we just Love it! Mumsie and I developed this recipe for all the party animals out there who may have gone a little too far. It happens, I know. No judgement from me. So, this chili tastes just like a Bloody Mary cocktail. We blend fresh cucumber, celery and horseradish root into our own Bloody Mary mix. Absolutely divine! We add a full cup of vodka to our homemade Bloody Mary mix and it gets cooked right into the chili for at least an hour. Then you can add shots to the finished bowls of chili, fun! Talk about the hair of the dog that bit ya!
Does this look rich and luscious or what? I wish I could have some, but of course, doggies can’t eat vodka, frick!
We love Cholula brand hot sauce! I know because I snuck some once, yay. Anywho, chop up your veggies, you know how.
This is a groovy technique to make your beans rock ‘n roll. Give them a rough chop and fry them in some butta, like Myoko’s brand. We love you Myoko Schinner!
Ingredients:
For the Bloody Mary Mix:
- 2 cups organic, non GMO style tomato juice
- 1 28 ounce can of fire roasted tomatoes, no GMO please
- 1 medium cucumber, peeled and seeded
- 2 green onions, green & white parts
- 6 sprigs of parsley, stems & all
- 2 Tablespoons freshly grated horseradish root
- 2 cloves of garlic
- 1 Tablespoon of sherry vinegar
- 1 Tablespoon of Vegan Worcestershire sauce
- 1 & 1/2 teaspoons hot sauce
- 1 teaspoon celery seed
- 1 teaspoon freshly ground black pepper
- Himalayan sea salt to taste
For the Chili:
- 1 strip of Kombu (if using dried beans)
- 1 cup each of dried black & red beans, soaked overnight then cooked the next day for about an hour and a half with the strip of Kombu (or 1 can each of black & red beans, drained and rinsed)
- 2 Tablespoons vegan butter, divided (shout out to Myoko’s!)
- 2 Tablespoons of chili powder
- 1 Vidalia onion, medium diced
- 3 stalks of celery, leaves & all, chopped
- 2 poblano peppers, cut into cute shapes, like squares
- 1 red pepper & 1 orange pepper, cut however so you desire
- 6 cloves of garlic, minced
- 1 cup of Tito’s Vodka, plus more for shots to put in the bowls of chili 😉
- Juice of 1 lime
- 1/4 cup agave syrup
- 1/2 cup freshly chopped parsley
- 3 green onions, sliced thin for garnish
How To Make It:
- Put all of the ingredients for the Bloody Mary Mix, except for the vodka, into a high speed blender and whirl until nice and smooooooth.
- Drain your cooked beans and dry half of the beans a bit on a paper towel and give them a rough chop. Leave the other half whole.
- Melt 1 Tablespoon of vegan butter in a skillet and sauté the chopped up beans for about 15 minutes without stirring them too much. Mumsie and I definitely like the results that the home-cooked dry beans give for this technique best.
- Remove the sautéed beans and in the same pan, melt the other Tablespoon of butter.
- Add in the chili powder and let the spices toast for about 1 minute.
- Add in the onion and celery, sautéing for about 5 minutes, then add in all the peppers and garlic.
- Now we get to have fun and pour in the Bloody Mary Mix and the cup of Vodka.
- Bring this all to a boil, then reduce the fire and let simmer for about an hour.
- Turn off the flame and finish with the lime juice, agave and parsley. Bowl up and garnish with the green onions, then add shots of vodka for a buzz and some relief from a hangover, yay.
How to fix a major mistake: So, Mumsie forgot the most important ingredient, doy! It is the celery’s destiny to be added to this chili and she done forgot it. Just saute the celery in a small pan with some vegan buttah and when it is tender, add it to the chili, no biggie.