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Chili Con Carne

2 Tbsp. oil
3 medium onions, crushed
2 lbs. ground beef
28 oz. Red Eye Bloody Mary Mix
1 can (6 oz.) tomato paste
3 Tbsp. chili powder
1 1/2 Tbsp. cumin, ground
1 bay leaf
2 tsp. salt
1/8 tsp. pepper
2 cans (15 1/2 oz.) pinto beans

Saute onions and garlic in oil in a dutch oven. Add ground beef and brown. Add rest of ingredients except pinto beans. Simmer covered for 2 hrs. Add drained beans. Heat until beans are heated through.
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Texas Style Chili

2 lbs. ground chuck
1 Tbsp. chili powder
2 Tbsp. paprika
6 large onions
2 cans whole tomatoes
1 can hot beans
1 can chili beans
2 Tsp. pepper
2 cups Red Eye Bloody Mary Mix

Dice onions and saute with ground chuck until onions are transparent. Drain tomatoes well and add to mixture in a large pot. Add other ingredients and simmer for one hour. If too thick, add more Red Eye to suit your taste. Bill Kellenberg, East Northport, New York.
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Howard's Birthday Chile

2 lbs. ground chuck
6 garlic cloves
2 large onions, crushed
1 bottle Red Eye Bloody Mary Mix
1 large can crushed tomatoes
1 small can tomato paste
2 cans of water
2 medium cans undrained pinto beans
1 small can undrained chopped jalapeno peppers
1 small can drained mushrooms
1/2 large green pepper, chopped
2 fresh jalapeno peppers, chopped
4 tbsp. chile powder
1 tbsp. cumin
1 tsp. coriander
1 tsp. ground black pepper
1 tsp. garlic salt
A few shakes of your preffered hot sauce

Saute ground chuck, garlic cloves and onions in a large (8 quart) cooker or dutch oven. Cook until meat is done. Add rest of ingredients. Simmer for several hours or until you cannot stand it any longer and must have some. Howard Langston, Lexington, Kentucky
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Red Eye Spaghetti Sauce

1 pkg. spaghetti sauce mix
1 15 oz. can tomato sauce
1 large fresh tomato, chopped
1 medium Texas sweet onion, chopped
1 green bell pepper, chopped
1 tbsp. brown sugar
1 tbsp. Italian seasoning
1 lb. sausage (any variety will work)
2 cups Texas Red Eye Bloody Mary Mix

Brown sausage in skillet, drain off excess fat and toss in fresh tomatoes, onion and bell pepper. Saute for approx. 5 min. Transfer to large sauce pan and add the rest of ingredients. Bring to boil and then simmer for 30 min. Tiana Gero, Ft. Worth, Texas "Rated #1 spaghetti sauce in our house! Thank you for a great product!"
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Red Eye Lasagna

2 lbs. ground beef
2 pkgs. Spaghetti mix (McCormick¹s)
1-8 oz. can tomato sauce
1 bottle Red Eye Bloody Mary Mix
1 pkg. lasagna noodles
12 oz. carton cottage cheese
2 eggs
16 oz. Mozerella cheese and Parmesan cheese to top

Brown meat, add spaghetti sauce pkgs, 3/4 bottle Red Eye and tomato sauce. Bring to boil 10 minutes. Mix cottage cheese and eggs. First layer meat on bottom, add dry noodles on top, then cottage cheese. Repeat layers, ending with meat on top. Bake covered at 350* for 55 minutes. Top with cheese. Beth Cummings, "A satisfied customer"
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Meat Loaf

2 eggs, beaten
3/4 cup milk
1/2 cup fine dry bread crumbs
1/2 cup chopped onions
2 tbsp. parsley
1 tsp. salt
1/2 tsp. ground sage
1/8 tsp. black pepper
1 1/2 lbs. ground lean beef or turkey
1/2 cup Red Eye Bloody Mary Mix
1 tbsp. brown sugar
1/2 tsp. dry mustard

Mix all ingredients together and place in an ovenproof baking pan. Bake for 1 1/4 hrs. at 350*. After one hour, remove some of the fat. Pour 1/2 cup of Red Eye Bloody Mary Mix on top. Continue cooking for 15 min. more. R. A. Bishop, San Leandro, California.
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Chelo's Shrimp Cocktail

6 large cooked, peeled shrimp (cut each into 4 portions)
2 cups Texas Red Eye Bloody Mary Mix
1/4 cup sliced ripe olives
2 fresh onions, thinly sliced to include some of the green
1 tbsp. of fresh lemon or lime juice
1 tbsp. of fresh chopped cilantro (optional)

Chill and serve. Enjoy! Alicia Montez, Coachella, California.
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Meatloaf with Red Eye

2 lbs. ground beef
1 egg, slightly beaten
dash of salt
dash of black pepper
1 tbsp. mustard
1 tsp. vinegar
1 cup Red Eye Bloody Mary Mix
1/2 cup ketchup
1/4 cup water
1 pkg. dry Lipton Onion Soup Mix
1 cup uncooked Quaker Oats

Mix together all ingredients, place in a loaf pan and bake at 350* approx. one hour or until done. Glynn Shultz, Mayfiled, Kentucky.
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Cheddar Burger

1 lb. ground chuck _ cup
shredded cheddar cheese
1/2 cup dry bread crumbs
2 tbsp. minced onion
1/2 tsp. salt
6 tbsp. Red Eye Original Bloody Mary Mix

Combine ingredients, form into 4 patties. Grill 4" from medium coals for 6 minutes. Turn patties and grill 4 to 5 minutes more. Serves 4. Elaine Collins, Decorah, Iowa.
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Red Eye Chili

1 lb. ground beef
1 chopped onion
1 chopped green pepper
2 cloves of garlic, minced
1 tbsp. olive oil
1 can stewed tomatoes
1 can Campbell's tomato soup
1 tsp. salt
1 tsp. pepper
1 tbsp. chili powder
1 cup Red Eye Bloody Mary Mix

Brown the beef along with the onion, garlic and green pepper in the olive oil. Add the rest of the ingredients. Bring to a boil, reduce heat and simmer for about 45 minutes. Suggestion: You may want to add another 1/2 cup of Red Eye for a more spicy taste! Serve and enjoy!
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Good Luck Jumbalaya
1 large onion, chopped
1 medium bell pepper, chopped
2 tbsp. Puritan oil
2 cans black-eyed peas with juice
1 cup uncooked rice
1 1/2- 2 cups Red Eye Bloody Mary Mix
1-1 1/2 lbs. shrimp (raw, peeled or cooked)

Saute onions and peppers in hot oil, then add everything else but the shrimp. Bring to a boil and cover, reduce heat and simmer for about 20 minutes; stirring occasionally. If it appears to be getting too dry, add more Red Eye. Add shrimp and cook for 5-8 minutes and serve hot with French bread. Dee Thomas, Germantown, Tennessee.
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Red Eye Meat Balls

1 cup Minute Rice
1 lb. ground beef
1 egg, slightly beaten
2 tsp. onion (grated)
2 tsp salt pepper to taste
1/2 cup Red Eye Bloody Mary Mix

Mix all ingredients together. Make into meat balls. Put in pre-heated skillet. For sauce, mix remaining bottle of Red Eye Bloody Mary Mix with 1 tsp. sugar, pour over meat balls and simmer for 30 minutes. Kim Brockwell, Albemarle, North Carolina.
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RED EYE RECIPE RANGER
Below are recipes we gathered through the years. Most as you will see come to us by way of our loyal RED EYE customers. ( We have not tested all these recipes). We encourage you to try some of these and create your own. Email us your recipe and we'll make you a RED EYE RECIPE RANGER by adding your recipe to the stable of great cooking ideas with RED EYE. Send us three or more recipes and we'll send you a free bottle of RED EYE.

SAMPLE PAGE FROM REDEYE BRAND

FOR ALL PRODUCTS TO ORDER.  CLICK Here

Red Eye Chili
Red Eye Cajun Courtbouillon (Fish Stew)
The Original Red Eye Stew
Red Eye Capenchana
Red Eye Garden Gazpacho
Red Eye Meatloaf
Taco Aspic
Awesome Barbecue Sauce
Red Eye Gumbo
Chili Con Carne
Texas Style Chili
Howard's Birthday Chile
Red Eye Spaghetti Sauce
Red Eye Lasagna

 Red Eye Tortilla Soup
Meat Loaf
Chelo's Shrimp Cocktail
Texas Red Eye Hash
Red Eye Meat Loaf
Red Eye Savory Pot Roast
Savannah Red Eye Rice
Chicken Red Eye Burritos
Red Eye Shrimp Pasta
Red Eye Meat Balls
Texas Meatloaf
Meatloaf with Red Eye
Cheddar Burger
Red Eye Chili
Good Luck Jumbalaya
 
Red Eye Chili

1 33.8 oz. Red Eye Bloody Mary Mix
3 lbs. chili meat- beef
1 lb. chili meat- pork
2 cups chopped onion
1/2 cup chopped celery
1 tbsp. oregano
3/4 tbsp. garlic powderindex.htm
3/4 tbsp. black pepper
6 tbsp. chili powder
3/4 tbsp. salt
3 cups water
5 tbsp. masa flour

Saute veggies in a skillet or the chili pot until translucent. Add meat and brown with the veggies. Pour off any unwanted fat or liquid. (The chili is better if you leave it in.) Combine RED EYE with veggies, meat, spices and water in the chili pot. Bring to a simmer and hold at a simmer to cook. Stir occasionally to keep from sticking and cook the chili until the meat is tender (1 1/2 to 2 hours). To thicken chili, make a paste with the masa flour (1 tbsp. masa + 1 tbsp. water). Stir in paste mixture slowly until desired thickness is reached. To make hotter chili, use RED EYE HABANERO instead of the original RED EYE. Makes a pretty good pot of chili. ­Craig Conlee
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Red Eye Cajun Courtbouillon (Fish Stew)

4-5 lbs. fish fillets (fresh or salt)
4 large onions
1 whole garlic pod
1 celery stalk
4-5 potatoes (or substitute rice)
2 liters Red Eye

In olive oil or bacon drippings, saute the onions, garlic and celery. Transfer the saute to a large pot, add the Red Eye and simmer 10 minutes. Make sure fish is boneless and skinless and cut into 1" cubes. Add fish to the pot. Do not boil or the fish will fall apart. Stir gently to distribute heat and simmer for 15-20 minutes. In a separate pot, boil your potatoes (or rice if you prefer). Combine when ready and serve your fish stew. Paul Hopper, Brownsville, Texas.
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The Original Red Eye Stew

2 lbs. stew meat (cubed)
1/2 cup flour
1 tsp. salt
1 tsp. dry mustard
1/2 lb. bacon (cut into bite size pieces)
1 package onion soup mix
3 cups water
1 liter Red Eye Original
1 tsp. sugar
1 cup barley
1 20 oz. pkg. frozen mixed soup vegetables
1/2 of 20 oz. pkg. frozen cup corn
1 onion (chopped)

Coat meat with mixture of flour, salt and mustard. Fry bacon in large Dutch oven. Remove bacon then brown meat in bacon drippings. Add soup mix and water. Cover and simmer for 1 hour. Add Original Red Eye, sugar, barley, bacon, frozen vegetables and onion. Simmer for another 45 minutes. Need more liquid? Add more Red Eye! B.M. Widmayer (Misplaced Texan), Muskegon, Michigan
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Red Eye Capenchana
(Spicy Shrimp Cocktail)

2 cups peeled and cooked shrimp
1 large soft avocado
1 cup chopped green onions
2 jalapenos (chopped)
1 cup chopped cilantro
3 limes
1 liter Red Eye Original (Habanero for spicier)

Dice cooked shrimp (can add cooked crab as well). Dice the avocado and combine with shrimp, jalapenos, onions and cilantro in a mixing bowl. Pour enough Red Eye to cover and mix gently, being careful not to crush the avocado. Squeeze in the juice from two limes. Spoon into a parfait glass or other steware. Chill and serve with lime, jalapeno and a twig of cilantro garnish. La Fabulosa! Carol Conlee
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Red Eye Garden Gazpacho

1 qt. Red Eye
1/2 cup chopped celery
1/2 cup chopped zucchini
1/2 cup chopped scallions
1 cup chopped tomato
1/2 cup chopped green bell pepper
1/2 cup chopped cucumber
2 tbsp. red wine vinegar
sour cream
grated Monterey Jack cheese

Chop all vegetables and add to Red Eye with the red wine vinegar. Serve hot or cold in soup bowls with a dollop of sour cream and grated Monterey Jack cheese sprinkled on top. Complete your cool summer meal with crusty French bread and a tall bloody beer or Bloody Mary made with Red Eye Texas Style Bloody Mary Mix. Keith Wilson, Denver, Colorado
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Red Eye Meatloaf

1 1/2 lb. ground beef
1/2 lb. ground pork (or ground venison)
2 eggs
1 cup fine bread crumbs
1/2 cup finely chopped onions
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped celery
1 tsp. black pepper
2 tsp. minced garlic
1 1/2 cup Red Eye
butter as needed

In a bowl, mix all ingredients (except 1/2 cup of Red Eye). Shape the loaf approximately 2 inches high, 4 inches wide and 12 inches long. Place in a butter-lined 13" x 9" baking pan. Pour in remaining Red Eye. Bake covered at 350* for 25 minutes. Baste with juices, raise temperature to 400*. Continue cooking, uncovered until done, approximately 25-30 minutes. Serves 6. Janet Greer, New York City, New York
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Taco Aspic

1 envelope unflavored gelatin
5 1/2 oz. Red Eye
12 oz. can vegetable juice cocktail
1 tsp. taco seasoning
sliced cucumbers
mayonnaise

Soften gelatin over Red Eye for about 5 minutes. Heat 1/2 vegetable juice in saucepan. Add taco seasoning. Stir and bring to boil. Add to softened gelatin and stir until gelatin is dissolved. Add Remaining vegetable juice. Pour into 5 1/2 cup molds. Chill to set. Unmold at serving time and serve with sliced cucumbers, salad, greens and mayonnaise. (Can substitute cottage cheese or sour cream for mayonnaise and spinach for salad greens.) Makes 5 servings. G. G. Woodward, Wake Forest, North Carolina
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Awesome Barbecue Sauce

3/4 cup Red Eye
1/4 cup catsup
1/3 cup molasses
2 tbsp. cider vinegar
1 tbsp. Worcestershire Sauce
1 clove garlic (minced)
1/2 tsp. salt
1/2 tsp. onion powder

Marinate any cut of beef, chicken or shrimp for 1/2 hour in refrigerator. (Excellent with Bloody Marys made with Red Eye!) Grill slowly over coals and brush barbecue sauce on after cooking. Liz Pease, Hollister, California
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Red Eye Tortilla Soup
1 qt. (32 oz.) Red Eye Bloody Mary Mix
2 cans chicken broth
a handful of chopped cilantro (fresh)
a bit of cumin

Bring all ingredients to a boil. Crumble fresh tortilla strips into a bowl (individual serving size). Sprinkle on desired amount of shredded Mexican or Jack Cheese (Mexican preferred). Ladle hot soup over all and serve! Al C. Kingsley, Irvine, California

P.S. Best mix I ever have tasted!
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Red Eye Gumbo

2 qts. Red Eye
1 large green bell pepper
1 medium onion
6 celery stalks
1/2 tsp. gumbo file
2 cups okra
2 lbs. shrimp
1 lb. crabmeat
3 cups cooked rice

Pour Red Eye into large saucepan or stew pot. Chop onions, bell peppers and celery. Add vegetables and spices to Red Eye and cook for 10-15 minutes. Chop okra, shrimp and crab to desired size and add to mixture. Simmer for 15-20 minutes. Serve over rice or add rice to gumbo prior to serving. This is better the second day and also freezes well. Serves 6-8. Helen Hardin, Dallas, Texas
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Texas Red Eye Hash

1 lb. ground beef
3 large onions, sliced
1 green pepper, chopped
1 can (1 lb.) tomatoes
1/2 cup uncooked regular rice
1 to 2 tsp. chili powder
2 tsp. salt
1/8 tsp. pepper
1/2 cup Texas Red Eye Bloody Mary Mix

Cook and stir ground beef until light brown; drain off fat. Add onions and green pepper, cook and stir until onion is tender. Drain juice from tomatoes and stir in tomatoes and Texas Red Eye. Stir in rice, chili powder, salt and pepper, heat through. Pour into ungreased two quart casserole. Cover, bake at 350* for 1 hour. Makes 4-6 servings. Rene Fishell, Diamond Bar, California.
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Red Eye Meat Loaf

1 cup Red Eye Bloody Mary Mix
3/4 cup Quaker Oats (quick or old fashioned, uncooked)
1 egg, beaten
1/4 cup chopped onion
1 tsp. salt
1/4 tsp. pepper
1 1/2 lbs. lean ground beef

Heat oven to 350ƒ. Combine all ingredients except ground beef. Mix well. Add ground beef, mix lightly but thoroughly. Press into 8 x 4 inch loaf pan; bake 1 hour. Let stand 5 minutes before slicing. Peggy Wilkinson, Newport Beach, California.
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Red Eye Savory Pot Roast

1 English cut roast, with bone
1 cup Red Eye Bloody Mary Mix
3 bay leaves
1 tbsp. oregano
salt and pepper to taste
1/2 cup red wine
1/2 cup strong beef stock
cornmeal
6 large heads garlic, broken into cloves, skins removed
2 large onions, sliced
8 carrots, trimmed and cut into 2 inch chunks
8 new potatoes

Place roast in a baking pan; add the next 6 ingredients. Place in a 350* oven (covered), one hour. Add garlic, onions, carrots and potatoes. Cover and bake 1 1/2 hours or until meat and vegetables are tender. Check the roast once in a while and add more stock or water if needed. Remove from oven, slice meat and arrange on a platter with vegetables. Strain the liquid in the roasting pan. Pour into a saucepan, heat, taste for seasonings and using a whisk, thicken with cornmeal. Drizzle over the meat and garnish the platter with parsley sprigs. (Also good served over pasta with the meat cut into bite size chunks, eliminating the potatoes.) Sheryl Hurd-House, Fenton, Michigan.
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Savannah Red Eye Rice

4-6 oz. thick sliced bacon, sliced in half inch pieces
4 medium onions, chopped
4 green peppers, chopped
1 cup Uncle Ben¹s long grain rice, cooked
2 16 oz. cans stewed tomatoes
3 cups Red Eye Bloody Mary Mix
1 lb. shrimp, peeled, deveined and cooked
1 lb. cooked Andouille sausage, sliced thinly

In a cast iron dutch oven, fry bacon crisp. Reserve bacon. In drippings, saute peppers and onions until limp. Add Red Eye and simmer briskly 5-10 minutes until liquid is somewhat reduced. Add all other ingredients. Simmer on medium heat 30 minutes or top with parmesan cheese and bake in pre-heated oven at 325* for 30 minutes. Six generous servings and leftovers freeze very well. John Carter, Minneapolis, Minnesota.
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Chicken Red Eye Burritos

4-6 chicken thighs
2 tbsp. soy sauce
2 tsp corn starch
1 tbsp. olive oil
4 oz. can sliced mushrooms
1 medium onion
4-6 flour tortillas
4 oz. Red Eye Bloody Mary Mix

Skin and bone chicken thighs. Cut into 1 inch strips. Place into bowl along with soy sauce and corn starch. Mix well by hand and let stand for 30 minutes. Place olive oil into skillet, bring to medium heat. Fry chicken by constant stirring (stir-fry) until browned. Slice onion thinly and add along with mushrooms to skillet. Add Red Eye Bloody Mary Mix. Reduce heat, cover and simmer for 15 minutes. Steam tortillas so as workable. Add equal amounts of chicken mixture and roll as burritos. Serve along with a sprinkle of vinegar. John Lipot, Bellbrook, Ohio.
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Red Eye Shrimp Pasta

1 1/2 lbs. cooked, peeled medium shrimp
2 cups Red Eye Bloody Mary Mix
12 oz. Angel hair pasta
1/4 cup Longhorn cheese, grated

Warm Red Eye Mix and shrimp over low heat while pasta cooks. Drain pasta, cool with one cup cold water, drain again. Arrange pasta on plate, pour Red Eye and shrimp over and add cheese. Serves 2-4 people. John Herman, Little Rock, Arkansas.
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Meatloaf

1 lb. ground beef
1/2 lb. ground sausage
1 onion, finely chopped
1 egg
3 tbsp. vinegar
2 tsp. salt
2 cups Red Eye Bloody Mary Mix
Garlic to taste
1 cup fresh bread crumbs
1/2 cup water

Combine all ingredients except 1/2 cup of Red Eye. Form into loaf in shallow pan. Pour reserved _ cup Red Eye over loaf. Bake at 350* one hour and 15 minutes. Susan Samford, Grayson, Georgia.
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