Description
This hearty Bloody Mary Chili recipe combines the zesty flavors of a Bloody Mary cocktail with classic chili ingredients for a unique and delicious meal. Ground beef simmers with tomato paste, garlic, chili powder, and a special Bloody Mary mix, creating a spicy, savory dish perfect for a cozy dinner or game day. Optional slow cooker instructions make preparation easy and convenient.
Ingredients
Scale
Meat and Butter
- 2 pounds ground beef
- 2 tablespoons butter
Vegetables and Aromatics
- 1 medium onion – chopped
- 3 cloves garlic – chopped
Seasonings and Spices
- 1 tablespoon tomato paste concentrate (tube version preferred)
- 3 tablespoons chili powder
- ½ teaspoon celery salt
- 2 teaspoons salt
- 1 teaspoon pepper
- ½ teaspoon cumin
Liquids and Sauces
- 3 cups Bloody Mary Mix
- 2 tablespoons sugar
- 2 tablespoons Worcestershire sauce
Canned Goods
- 1 14 oz can crushed tomatoes
- 1 15.5 oz can red kidney beans – drained and rinsed
- 1 15.5 oz can navy or cannellini beans – drained and rinsed
Instructions
- Cook onion and ground beef: In a dutch oven, cook the chopped onion until translucent. Add the ground beef and cook until fully browned. Drain off any excess grease to keep the chili from becoming too oily.
- Add seasonings and tomato paste: Stir in the tomato paste, chopped garlic, chili powder, celery salt, salt, pepper, and cumin. Cook for 1 minute to allow the spices to become fragrant and well combined.
- Add liquids and simmer: Pour in the Bloody Mary Mix and stir all ingredients together. Then add sugar, Worcestershire sauce, crushed tomatoes, and both types of beans. Bring the chili to a boil, then reduce the heat to a simmer. Partially cover with the lid positioned slightly off-center and let simmer for 30 minutes to meld the flavors.
- Serve with toppings: When ready, serve the chili hot with your favorite toppings such as sour cream, hot sauce, jalapenos, chopped onion, or scallions.
- Slow cooker option – Prepare beef and onion: Cook ground beef and onion in a skillet until browned, then transfer to the slow cooker base.
- Slow cooker option – Combine and cook: Add all remaining ingredients into the slow cooker and stir well. Cover with the lid and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, allowing flavors to develop fully.
Notes
- Chili Toppings: Serve over rice, with grated cheddar or Monterey Jack cheese, diced fresh or pickled jalapeño peppers, chopped onion, chives, or green onions, pickled corn or pickled red onions, sour cream or yogurt, crushed tortilla chips, or a few dashes of hot sauce.
- How To Store Leftovers: Store any leftover chili in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop until hot.
- How To Freeze: Chili freezes well. Let cool completely, transfer to freezer-safe containers or bags, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 1 cup (about 245g)
- Calories: 350
- Sugar: 7g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0.3g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 75mg
