Winner Winner Chili Dinner!

We’re going to do a little horn-tooting here. Yeah, our chili is good, smokin’ good! Elevate your game day dish and impress your friends with our award-winning chili recipe featuring Smokin’ Mary Bloody Mary Mix. This recipe calls for smoking a tri-tip. If you don’t have a smoker, you should go out and buy one. But if that’s not an option, you can cook your tri-tip the old fashioned way. It also uses our proprietary Smokin’ Mary dry rub. Order by giving us a call or shoot us an email.

Smokin’ Mary’s Award Winning Chili

Ingredients:

• 2 bottles of Smokin’ Mary Bloody Mary Mix
• 1Tri-tip (3 lbs)
• 1 lb of thick cut Bacon (cut into 1/2 slices)
• 1 lb of hamburger
• 6 ears of corn
• 2 cans of fire roasted diced tomatoes including the juice
• 3 cans of Butter beans including the juice
• 6 cans of red Kidney beans including the juice
• 1/2 lb of New Mexico Green Chilis, sliced into 1/4 inch pieces
• 1/4 lb of Wax peppers (or a variety you prefer), sliced into 1/4 inch slices
• 1 cup of Bourbon
• 1 tsp of Cumin
• 1 tsp of ground Cayenne pepper
• 2-3 cloves garlic chopped
• 1 large red onion chopped
• 5 oz Smokin’ Mary dry rub (call/email to order)
• 1/2 cup of Sour Cream (more if you prefer)
• 1Tbsp of extra virgin oil oil

*add salt to your taste

Instructions:

Set smoker to 180 degrees.
While waiting for smoker to reach temp, shuck corn and cut kernels from each ear with a large knife (tip to tail).

Place kernels in a pie tin, set aside.

Coat the Tri-tip with Smokin’ Mary dry rub (2 oz). When smoker reaches temp, add Tri-tip and corn. Smoke corn for 1 hour and Tri-tip for 6 hrs. 

Cut Tri-tip into 1/2 inch cubes. Cook bacon in a frying pan until done to desire wellness (I like bacon slightly browned, but soft) drain fat.

In a large frying pan brown hamburger, then remove all excess fat, then set aside.

In a large stock pot add Olive oil and onions and garlic on medium heat and sauté’ until onions are tender,  then add Bourbon and peppers and simmer for 10 minutes. Add all the rest of the ingredients to the stock pot and bring to a boil. When it starts to bubble reduce heat to a simmer stirring every 15-30 minutes (depending on how much it is sticking to the bottom) for 4hrs. If you have a large Crock pot, cook it on low temp for 6 hrs and stir every 1/2 hour to hour (depending on how much it is sticking to the bottom).