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Bloody Mary Chili Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://islawhite.com/bloody-mary-chili-recipe/