Bloody Mary Chili

5 from 13 reviews

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.

Prep Time10

Cook Time50

Total Time1

Course: Main Course

Cuisine: American

Servings:

Calories: 340kcal

Author: Donya Mullins

Equipment

Slow Cooker

Ingredients

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
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

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

Notes

Chili Toppings:

- ladled over rice

- grated cheddar or Monterrey 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

- a few dashes of hot sauce

How To Store Leftovers:

Any leftover chili can be stored in an airtight container in the fridge for up to 5 days. It can be reheated in the microwave or on the stovetop.

How To Freeze:

Make the chili according to the instructions and let it cool. Place it in freezer-safe containers and freeze for up to 3 months. Let it thaw in the refrigerator and heat it on the stovetop when serving it.

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