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February 2011
Quick Bites: Perfect Partners
Bloody Mary mix and chili combine in an award-winning recipe
Written By
Paul Grimshaw 
Everything about Quigley’s Pint and Plate restaurant and brewpub in Pawleys Island says homemade, right down to the brew itself, which is handcrafted on premises by brewmaster and owner Josh Quigley. And nothing goes better with a great pint of handcrafted brew than a bowl of handcrafted chili. While it rarely shows up on the specials board, Chef Joey Johnson’s award-winning Bloody Mary Chili has been turning heads since 2007, the year he unveiled his creation to the public.
First inspired by a recipe for Bloody Mary Chicken Wings, the chili made its debut at the Surfrider Foundation Chilympics fundraising event in Murrells Inlet in 2007. The spicy, flavorful concoction is built on a foundation of Bush’s chili beans, andouille sausage, chicken, Bloody Mary mix, and a bit of vodka. “We sold 18 gallons of Bloody Mary Chili that day,” said Chef Johnson. The secret, he says, is the Demitri’s Bloody Mary Seasoning, and Bush’s chili beans – don’t use kidney beans, “they’re too waxy.” The chili took first-place honors that year, and proves that great recipes are limited only by our imaginations.
JJ’s Bloody Mary Chili
Servings
12 Ingredients
- 1/2 cup diced bacon,uncooked
- 1/2 cup diced onions
- 1/2 cup diced red and green peppers
- 1/4 cup diced celery
- 2 tablespoons garlic
- 1 ounce vodka
- 4 ounces andouille sausage
- 1 1/2 cups diced, cooked chicken
- 1 cup beef broth
- 1 1/2 cups JJ’s Bloody Mary
Wing Sauce (see below) - 1 quart can diced tomatoes
- 1 1/2 cups Bush’s chili beans
- 1/4 cup tomato paste
- 8 shots Tabasco
- 1 1/2 ounces Demitri’s Bloody Mary
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 teaspoon celery salt
- 1 1/2 tablespoons chili powder
- 1 tablespoon cumin
Seasoning
Directions
Cook bacon until brown. Add onions, peppers and celery and cook until soft. Add garlic and cook a few minutes longer. Add vodka and cook few more minutes. Add all other ingredients and simmer for one and a half hours or until thick and chicken is tender.
JJ’s Bloody Mary Wing Sauce (makes 4 cups)
Ingredients
- 1 cup butter, melted
- 1 1/2 cups hot sauce
- 1 cup Demitri’s Bloody Mary Seasoning
- 1/2 bottle Tabasco
- 4 tablespoons chopped garlic
Directions
Combine all ingredients.
