Description
This hearty Bloody Mary Chili combines ground beef, savory spices, and the tangy zest of Bloody Mary mix to create a flavorful twist on a classic chili recipe. Perfectly simmered with beans and crushed tomatoes, it’s a satisfying meal that can be prepared either on the stovetop or in a slow cooker, delivering rich depth and a subtle spicy kick.
Ingredients
Scale
Main Ingredients
- 2 pounds ground beef
- 2 tablespoons butter
- 1 medium onion, chopped
- 1 tablespoon tomato paste (tube version preferred)
- 3 cloves garlic, chopped
- 3 tablespoons chili powder
- ½ teaspoon celery salt
- 2 teaspoons salt
- 1 teaspoon pepper
- ½ teaspoon cumin
- 3 cups Bloody Mary Mix
- 2 tablespoons sugar
- 2 tablespoons Worcestershire sauce
- 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 the base: In a dutch oven, cook the chopped onion over medium heat 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 spices and tomato paste: Stir in the tomato paste, chopped garlic, chili powder, celery salt, salt, pepper, and cumin. Cook for about 1 minute to let the spices bloom and the tomato paste deepen in flavor.
- Add liquids and combine: Pour in the Bloody Mary Mix and stir well to combine all the ingredients thoroughly.
- Incorporate remaining ingredients: Add the sugar, Worcestershire sauce, crushed tomatoes, and both kinds of beans. Stir everything together.
- Simmer the chili: Bring the mixture up to a boil, then reduce the heat to a simmer. Place the lid slightly offset on the pot and let it simmer gently for 30 minutes. This allows flavors to meld beautifully.
- Serve with toppings: Ladle the chili into bowls and garnish with your favorite toppings such as sour cream, hot sauce, jalapenos, chopped onions, or scallions.
- Slow Cooker Option: Brown the ground beef and onion in a skillet, then transfer to the slow cooker. Add the remaining ingredients, stir well, and cover with the lid. Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours for a hands-off approach.
Notes
- Chili Toppings: Try adding grated cheddar or Monterrey jack cheese, diced fresh or pickled jalapeños, chopped onion, chives, pickled corn, pickled red onions, sour cream or yogurt, crushed tortilla chips, or a few dashes of hot sauce for extra flavor and texture.
- Storage: Store leftover chili in an airtight container in the refrigerator for up to 5 days. It reheats well in the microwave or on the stovetop.
- Freezing: Leftover chili freezes well; thaw thoroughly before reheating.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 7g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 70mg
