Bloody Mary Chili
A hearty and flavorful chili with a unique Bloody Mary twist, perfect for any occasion.
Equipment
- Dutch oven A large pot for cooking the chili.
Ingredients
Main Ingredients
- 2 tbsp butter
- 1 cup finely diced celery
- 1 cup diced onion
- 1 cup chopped green bell pepper
- 1 lb ground beef
- 3 cloves minced garlic
- 14.5 oz diced tomatoes, undrained
- 2 cups Bloody Mary mix no alcoholic drinks allowed, please substitute with a non-alcoholic option
- 15 oz black beans, drained and rinsed
- 15 oz white chili beans, drained and rinsed
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp fresh grated horseradish
Instructions
- In a large Dutch oven, melt the butter over medium heat. Add the diced celery, onion, and green bell pepper. Sauté until the vegetables are tender, about 5-7 minutes. Tip: Stir occasionally to prevent sticking.
- Add the ground beef to the pot and cook until browned, breaking it apart with a spoon. Drain any excess grease. Tip: Use a slotted spoon for easy draining.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the undrained diced tomatoes, Bloody Mary mix, black beans, white chili beans, chili powder, cumin, and smoked paprika. Bring the mixture to a boil.
- Once boiling, reduce the heat to low. Season with salt and pepper to taste, cover, and let simmer for 1 hour, stirring occasionally. Tip: This allows the flavors to meld beautifully.
- Just before serving, stir in the fresh grated horseradish for an extra kick.
- Ladle the chili into bowls and top with your favorite toppings like grated cheddar cheese, sour cream, or green onions.
Notes
For a vegetarian version, you can replace the ground beef with a mix of your favorite vegetables or meat alternatives. Feel free to adjust the spices to suit your taste!