Bloody Mary Chili Recipe

Introduction

This Bloody Mary Chili offers a flavorful twist on classic chili by incorporating zesty Bloody Mary mix and fresh horseradish for a unique, savory kick. It’s a hearty and comforting dish perfect for gatherings or a cozy weeknight meal.

Ingredients

• 2 tablespoons unsalted butter
• 2 ribs celery, finely diced
• 1 white onion, diced
• 1 green bell pepper, seeded and chopped
• 2 pounds ground chuck
• 3 cloves garlic, minced
• 1 (14.5-ounce) can Hunt’s Petite Diced Tomatoes, undrained
• 4 cups zesty Bloody Mary mix
• 1 (15.5-ounce) can BUSH’S Chili Beans – Black Beans
• 1 (15.5-ounce) can BUSH’S White Chili Beans – Great Northern Beans
• 2 teaspoons chili powder
• 2 teaspoons cumin
• 1 teaspoon smoked paprika
• Salt & pepper, to taste
• 2 tablespoons fresh grated refrigerated horseradish

Instructions

1. Step 1: In a large Dutch oven, melt the butter over medium heat. Add the celery, onion, and bell pepper, cooking until tender.
2. Step 2: Add the ground beef and cook until no longer pink. Drain excess grease from the pot.
3. Step 3: Return the mixture to the pot. Add the minced garlic and cook for 1 minute, stirring constantly.
4. Step 4: Stir in the diced tomatoes with their juice, Bloody Mary mix, both cans of beans, chili powder, cumin, and smoked paprika. Bring to a boil.
5. Step 5: Reduce heat to low, season with salt and pepper to taste, cover, and simmer for 1 hour, stirring occasionally.
6. Step 6: Just before serving, stir in the grated horseradish for a fresh, tangy punch. Serve hot with your favorite chili toppings like cheddar cheese, sour cream, or green onions.

Tips & Variations

• Use refrigerated jarred horseradish if fresh is unavailable; it works well in this recipe.
• Try substituting the ground chuck with ground turkey or chicken for a leaner chili.
• If you prefer a thicker chili, simmer uncovered for the last 15–20 minutes to reduce liquid.
• Add a splash of hot sauce or cayenne pepper for extra heat, if desired.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium-low heat, stirring occasionally. This chili also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a slow cooker instead of a Dutch oven?

Yes, you can adapt this recipe for a slow cooker by browning the meat and sautéing the vegetables first, then combining all ingredients in the slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours.

Do I need to drain the beans before adding them?

There is no need to drain the canned chili beans as they add extra flavor and texture to the chili. However, if preferred, you can rinse and drain them.

Bloody Mary Chili Recipe

Print Recipe

★★★★★

5 from 128 reviews

A hearty and flavorful chili featuring ground beef, beans, vegetables, and a zesty Bloody Mary mix, simmered to perfection with warming spices and finished with fresh grated horseradish for a unique twist. Perfect for chilly days or any time you’re craving a comforting, spicy chili.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 2 ribs celery, finely diced
• 1 white onion, diced
• 1 green bell pepper, seeded and chopped
• 3 cloves garlic, minced

Meat and Fats

• 2 tablespoons unsalted butter
• 2 pounds ground chuck

Canned Goods and Liquids

• 1 (14.5-ounce) can Hunt’s Petite Diced Tomatoes, undrained
• 4 cups zesty Bloody Mary mix
• 1 (15.5-ounce) can BUSH’S Chili Beans – Black Beans
• 1 (15.5-ounce) can BUSH’S White Chili Beans – Great Northern Beans

Spices and Flavorings

• 2 teaspoons chili powder
• 2 teaspoons cumin
• 1 teaspoon smoked paprika
• Salt & pepper, to taste
• 2 tablespoons fresh grated refrigerated horseradish

Instructions

1. Prepare the vegetables and meat: In a large Dutch oven, melt the butter over medium heat. Add the diced celery, onion, and green bell pepper. Cook the mixture until the vegetables are tender, about 5-7 minutes. Next, add the ground chuck and cook until it is browned and cooked through. Drain off any excess grease to keep the chili from becoming too oily.
2. Add garlic and liquids: Return the meat and vegetables to the pot and add the minced garlic. Cook for 1 minute until fragrant. Then stir in the undrained diced tomatoes, Bloody Mary mix, black chili beans, white chili beans, chili powder, cumin, and smoked paprika.
3. Simmer the chili: Bring the chili to a boil over medium-high heat, then reduce the heat to low. Season with salt and pepper to taste. Cover and let it simmer gently for 1 hour, stirring occasionally to prevent sticking and to allow flavors to meld.
4. Finish with horseradish and serve: When ready to serve, stir in the fresh grated horseradish. This adds a zesty, tangy kick that complements the rich chili flavors. Serve topped with grated cheddar cheese, sour cream, green onions, or your favorite chili toppings.

Notes

• You can substitute refrigerated jarred horseradish if fresh grated is unavailable.
• Don’t rinse canned beans as the seasoning and flavor come from the canned liquid; however, rinsing is an option if you prefer less salt or a milder flavor.
• Feel free to adjust the spice level by varying the chili powder and smoked paprika quantities.
• If you don’t have a Dutch oven, any large heavy-bottomed pot will work.
• For an Instant Pot adaptation, sauté vegetables and meat in the pot, then slow cook for 5 hours on medium, adding beans partway through as described in the recipe notes.
• This chili can be topped with optional ingredients like shredded cheddar, sour cream, or green onions to enhance flavor and texture.

Keywords: Bloody Mary Chili, chili recipe, ground beef chili, hearty chili, spicy chili, comfort food, easy chili recipe