Foodie CornerAll that prepping for Thanksgiving can leave a person feeling wilted by the time the big day rolls around. 
And we bet thinking about what to serve for dinner on Thanksgiving Eve can very nearly put you over the edge unless the dish is something easy, quick and hearty. Sting Ray® Bloody Mary Chili fills the bill in each of those categories. The recipe comes to us from Pam Barefoot, owner of Blue Crab Bay Co., and it gets its flavorful, spicy kick from their Sting Ray Bloody Mary Mix. Serve up a big pot of this yummy chili (it’s made with ground turkey…what else?!?), add a loaf of crusty bread or rice, and dinner is done. Then put your feet up and relax, for tomorrow is another day!
Sting Ray® Bloody Mary Chili
2 tbsp. olive oil
1 large yellow onion, diced
3 cloves garlic, minced
1 lb. ground turkey
Salt and pepper to taste
2 c. Sting Ray® Spicy Bloody Mary Mixer
2 15-oz. cans chili beans, drained
1 12-oz. jar roasted red peppers
1 6-oz. can tomato paste
2 tbsp. olive oil
1 tbsp. fresh cilantro, chopped
In a medium pan, heat olive oil. Sauté onion and garlic until golden, and remove from pan. Brown turkey in pan, seasoning with salt and pepper if desired. Add onion and garlic back to pan. Add remaining ingredients except cilantro. Cook on low heat, stirring occasionally, for at least half an hour or until flavors develop. Prior to serving, stir in cilantro or use as a garnish. Serve with your favorite toppings, such as sour cream, grated cheese, or hot peppers. Serves four to six.