The Extreme Bean Caesar Inspired Chili
Koko's Kitchen
Koko's Kitchen
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Ingredients

  • 1 Tbsp olive oil
  • 1.5 cups white onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup jalapeno, diced
  • 1 cup red bell pepper, diced
  • 1 cup celery, diced
  • 1 cup carrot, diced
  • 2 tsp Tabasco
  • zest and juice of 1 lime
  • 1 tsp chili powder
  • 1 tsp celery salt
  • 1 tsp cumin
  • 1/2 tsp salt
  • freshly ground black pepper, to taste
  • 2 Tbsp Worcestershire*
  • 1/4 cup vodka
  • 10-20 drops liquid smoke
  • 1/2 cup Matt & Steve’s Extreme Bean Hot ‘n’ Spicy beans, diced
  • 1 x 540ml can black beans, drained and rinsed
  • 1 x 398ml can pinto beans, drained and rinsed
  • 1 x 796ml can red kidney beans, drained and rinsed
  • 1 x 796ml can diced tomatoes
  • 2 cups clamato juice**
  • 1 bag ‘scoops’ style tortilla chips
  • avocado, green onion, cilantro, Extreme Bean ‘hot ‘n’ spicy’ beans, to garnish
  • Plastic bucket
  • Official Matt & Steve’s Extreme Bean Caesar Glasses
  • Matt & Steve’s beer Koozies
  • 1 jar of Hot & Spicy Extreme Bean
  • 1 jar of Extreme Bean Garlic & Dill
  • 1 jar of B’n
  • Olive
  • 1 tin of Caesar Rimmer 150gm

Instructions

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