Mark’s California Bloody Mary Chili
| Prep Time | 20 minutes |
| Cook Time | 1.5 hours |
| Servings | servings |
Ingredients
- 2 lbs Tri-Tip cubed
- 9 oz chorizo beef
- 3 tbsp ancho chili powder smoked
- 3 tbsp chili powder light
- 3 tbsp chili powder dark
- t tbsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Crisco
- 28 oz beef stock
- 1 cup Ubons Pitmaster's Hot & Spicy Bloody Mary Mix
- 1 cube chicken bullion
- 1.5 cups green chiles fire roasted
- 16 oz salsa (any temp)
- 29 oz pinto beans (equiv 2 cans)
Ingredients
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Instructions
- Brown Meat in the crisco over a medium heat Add the chorizo and cook for ten minutes Drain Meat
- Add all spices cook for 1-2 minutes Add beef stock to cover meat. Simmer one hour (add more stock if needed)
- Add all remaining items ingredients simmer two hours. Add beef stock if needed.
- Salt and Pepper to taste
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