Chili is another one of my standard comfort foods. It's always best the day after it was made, but it's an easy, quick supper to put together after work, too. This one is an adaptation because I didn't have any kidney beans and I didn't have enough black beans to make it with just beans. The corn gives a nice, subtle sweetness to balance the spiciness of the bloody mary mix.
SOUTHWESTERN CHILI
1 lb lean ground beef
2 T minced dried onion or 1 medium onion, minced.
1 15 oz can black beans, drained and rinsed
1 15 oz can whole kernel corn, drained
1 15 oz can diced tomatoes. (I used fire roasted tomatoes with garlic)
1 32 oz bottle spicy Bloody Mary mix. I recommend Irish Dog if you can get it in your area.
Brown the beef in your soup pot and crumble it as it cooks. When the pink is gone from the burger, add the rest of the ingredients. Bring to a boil, then reduce heat and simmer. The longer you simmer it, the more the flavors will marry. Stir occasionally. Serve with fresh veggies and crusty bread. This would also be very good with some shredded cheddar chees on top.
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