Chili Bloody Mary

Ingredients:

• 1.5 kg ground beef
• 500 g red kidney beans
• 500 g pinto beans
• 2 stalks celery, finely diced
• 1 onion, finely diced
• 2 cloves of chopped garlic
• 1 tbsp. l. seasoned with pepper chili powder
• 1 tsp ground cumin
• 1 teaspoon ground oregano
• 1/4 cup vodka, optional
• 500 g Tabasco Bloody Mary sauce (original tomato cocktail sauce), increase the quantity if necessary
• 1 tbsp Montreal steak seasoning
• Hot Tabasco to taste
• Worcestershire sauce to taste
• For serving: celery sticks, carrot sticks, ranch dressing and tortilla chips

Preparation:

1. In a large, heavy-bottomed saucepan, add a little olive oil and sauté the celery and onion over medium heat until soft. Add the garlic and stir, then add the beef. Cook until browned, 5 to 10 minutes. Drain any excess fat. Stir in the chili powder, cumin, and oregano.
2. In a bowl, combine the Bloody Mary, vodka, Montreal seasoning, Tabasco, and Worcestershire sauce and pour into a saucepan. Add the kidney and pinto beans, stir well, cover, and then reduce the heat to low. Simmer for an hour, stirring occasionally. Add additional Bloody Mary or water if the chili is too thick.
   
   Serve the chili with celery and carrot sticks, ranch sauce and tortilla chips.