If you’re a Bloody Mary fan, then you’re going to LOVE this chili! With all the bold flavors of that popular drink, it’s a hearty bowl of goodness that’s loaded with beef, beans, and warm spicy flavors.
(Included are recipe instructions for making Bloody Mary Chili on the stovetop or in the crockpot.)
There’s something so comforting about a bowl of chili! It’s great served up on cold winter evenings when you just want to warm up and feel cozy. It’s also great to serve when you’re having a party or feeding a crowd. Almost every chili recipe that I know of is easy to make, has inexpensive ingredients, and also freezes well which makes it great for meal planning.
What Makes Bloody Mary Chili So Good?
- It’s got an outrageously good secret ingredient – Bloody Mary Mix!
- Is ready to serve in less than an hour.
- Can be made on the stovetop or the crockpot.
- Is full of your favorite chili flavors of cumin, garlic, and chili powder.
What You Need To Make This Recipe:
- Ground Beef
- Tomato Paste
- Chili Powder
- Celery Salt
- Salt and Pepper
- Bloody Mary Mix – I use Zing Zang
- Worcestershire Sauce
- Crushed Tomatoes
- Red Kidney Beans and Navy Beans
This recipe is really simple to make so don’t be intimidated by the ingredients list. All that’s needed is a little measuring, chopping, and stirring. After that, you can choose how you’d like to make this recipe. I’ve included directions and cooking times for the stovetop or the slow cooker.
One of the most fun things about serving a big bowl of hot yummy chili is all the toppings that you can add. Here are a few of my favs:
- grated cheddar or Monterrey jack cheese
- diced fresh or pickled jalapeño peppers
- chopped onion
- sour cream or yogurt
- crushed tortilla chips
- a few dashes of hot sauce
- ladled over rice
Can Blood Mary Chili Be Frozen?
You bet! Make the chili according to the instructions and let it cool. Place it in freezer-safe containers and freeze for up to 3 months. When you want to serve it, let it thaw in the refrigerator and heat it on the stovetop.
More Comfort Food Recipes!
- Skillet Chicken Spaghetti
- Award-Winning Southern Soul Chili
- Easy White Chicken Chili
- Pizza Pasta Bake
- Three Cheese Stuffed Shells
Last but not least…
If you make this Bloody Mary recipe, be sure to leave a comment and a rating. I always love hearing from you! Also, if you make it, snap a pic and tag me on Instagram. I’d love to see your photo.
Bloody Mary Chili
- 2 pounds ground beef
- 2 tablespoons butter
- 1 medium onion – chopped
- 1 tablespoon tomato paste concentrate – I use the tube version
- 3 cloves garlic – chopped
- 3 tablespoons chili powder
- 1/2 teaspoon celery salt
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/2 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
- In a dutch oven, cook onion until translucent. Add ground beef and cook until done. Drain off grease. Add tomato paste, garlic, chili powder, celery salt, salt, pepper and cumin. Cook for 1 minute. Add Bloody Mary Mix and stir all ingredients together.
- Add in sugar, Worcestershire sauce, tomatoes and beans. Bring chili up to a boil then reduce to simmer. Place lid, slightly offset on pot and simmer for 30 minutes.
- Serve with your favorite toppings like sour cream, hot sauce, jalapenos, chopped onion or scallion.
- *SLOW COOKER INSTRUCTIONS*
- Cook ground beef and onion in a skillet then place in bottom of slow cooker. Add remaining ingredients and stir. Place lid on cooker.
- Cook on LOW FOR 6 – 8 HOURS or Cook on HIGH FOR 3 – 4 HOURS
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