Name: Bloody Mary Chili Recipe
Ingredients: 2 pounds ground beef: The heart of any good chili, ground beef provides the hearty base and savory richness that we crave. For this recipe, using ground beef with a bit of fat (around 80/20 blend) will yield a more flavorful and tender chili. As it cooks, the beef crumbles and absorbs all the delicious spices and sauces, becoming incredibly flavorful. You can also experiment with different types of ground beef, such as ground chuck for a richer flavor or ground sirloin for a leaner option. For a deeper, more developed beef flavor, consider browning the ground beef in batches to avoid overcrowding the pan and ensure proper searing. This caramelization process significantly enhances the meaty taste.; 2 tablespoons butter: While some chili recipes may use oil, butter adds a touch of richness and a subtle nutty flavor that elevates the overall taste profile. Butter helps to sauté the onions and garlic beautifully, creating a flavorful base for the chili. You can use salted or unsalted butter depending on your preference; just adjust the added salt accordingly. If you prefer a dairy-free option, you can substitute olive oil or another neutral cooking oil, but butter does contribute a unique flavor dimension.; 1 medium onion – chopped: Onions are a fundamental aromatic building block in countless savory dishes, and chili is no exception. Chopped onions, when sautéed in butter, release their sweet and pungent flavors, creating a foundational layer of complexity. Yellow or white onions work best in chili due to their balanced flavor. Make sure to chop the onion into uniform pieces so they cook evenly. Sautéing them until translucent, as instructed, ensures they become soft and sweet without any harsh raw onion taste.; 1 tablespoon tomato paste concentrate – I use the tube version: Tomato paste is a powerhouse of concentrated tomato flavor. It adds depth, richness, and umami to the chili, intensifying the tomato notes and creating a more robust sauce. Using a tube version of tomato paste is convenient as you can easily measure out the required amount and store the rest in the refrigerator. Don’t skip this ingredient! Tomato paste is key to achieving that deep, savory chili flavor. For an even richer flavor, you can “bloom” the tomato paste by sautéing it with the spices for a minute before adding the liquids. This process helps to caramelize the sugars in the tomato paste, deepening its flavor even further.; 3 cloves garlic – chopped: Garlic is another essential aromatic ingredient, adding a pungent and savory kick to the chili. Freshly chopped garlic is always preferred for its vibrant flavor compared to pre-minced garlic. The garlic is sautéed along with the spices, infusing the chili with its characteristic aroma and flavor. Adjust the amount of garlic to your preference; some chili lovers might even double the amount for a bolder garlic presence.; 3 tablespoons chili powder: Chili powder is the spice blend that defines the flavor profile of chili. It’s typically a mix of dried chili peppers, cumin, oregano, garlic powder, and other spices. The quality and flavor of your chili powder will significantly impact the overall taste of the chili. Experiment with different brands and types of chili powder to find your favorite. For a milder chili, use a mild chili powder. For a spicier version, opt for a hotter chili powder or consider adding a pinch of cayenne pepper. If you’re feeling adventurous, you can even create your own custom chili powder blend using individual spices.; ½ teaspoon celery salt: Celery salt is a unique ingredient that adds a subtle savory and slightly salty flavor reminiscent of celery. It’s a key component in Bloody Mary mix and contributes to the overall complexity of this chili. Don’t underestimate the power of this ingredient; it adds a layer of flavor that you might miss if it’s omitted. If you don’t have celery salt, you can substitute a pinch of celery seed and a bit more salt, but celery salt provides a more nuanced flavor.; 2 teaspoons salt: Salt is crucial for enhancing all the other flavors in the chili. It’s important to season the chili properly at each stage of cooking. The recipe calls for 2 teaspoons of salt, but you should always taste and adjust the seasoning to your preference. Different types of salt have varying levels of saltiness, so adjust accordingly. Kosher salt or sea salt are generally preferred for cooking.; 1 teaspoon pepper: Black pepper adds a subtle warmth and spice to the chili. Freshly ground black pepper is always preferred for its brighter and more aromatic flavor. Adjust the amount of pepper to your preference. You can also experiment with other types of pepper, such as white pepper or even a pinch of red pepper flakes for added heat.; ½ teaspoon cumin: Cumin is a warm and earthy spice that is a staple in chili recipes. It adds a distinctive smoky and slightly bitter note that complements the other spices beautifully. Ground cumin is commonly used, but you can also use whole cumin seeds and toast them lightly before grinding for a more intense flavor. Cumin is a key ingredient in achieving that classic chili flavor profile.; 3 cups Bloody Mary Mix: This is the star ingredient that sets this chili apart! Bloody Mary mix brings a vibrant and complex flavor profile, with a blend of tomato juice, spices, Worcestershire sauce, hot sauce, and often celery and lemon or lime juice. The exact composition of Bloody Mary mix varies between brands, so choose one you enjoy. Using a good quality Bloody Mary mix is essential for achieving the desired flavor. You can also adjust the amount of Bloody Mary mix to your preference; if you want a stronger Bloody Mary flavor, you can use slightly more. For a spicier chili, choose a spicy Bloody Mary mix or add extra hot sauce.; 2 tablespoons sugar: Sugar might seem like an unexpected ingredient in chili, but it plays a crucial role in balancing the acidity of the tomatoes and Bloody Mary mix. A touch of sugar enhances the sweetness of the onions and carrots and creates a more harmonious flavor profile. Granulated sugar is commonly used, but you can also use brown sugar for a slightly molasses-like flavor. You can adjust the amount of sugar to your preference, especially depending on the sweetness of your Bloody Mary mix and tomatoes.; 2 tablespoons Worcestershire sauce: Worcestershire sauce is a fermented condiment that adds a savory, umami-rich depth of flavor to the chili. It contains a complex blend of ingredients, including vinegar, molasses, anchovies, tamarind, garlic, and spices. Worcestershire sauce enhances the meaty flavor of the beef and adds a subtle tanginess that complements the other flavors. Don’t skip this ingredient; it adds a layer of complexity that is essential for a well-rounded chili.; 1 14 oz can crushed tomatoes: Crushed tomatoes provide the base of the chili sauce, adding body and tomato flavor. Using good quality crushed tomatoes is important. You can also use diced tomatoes or tomato puree, but crushed tomatoes provide a nice texture and consistency. For a richer tomato flavor, you can use fire-roasted crushed tomatoes.; 1 15.5 oz can red kidney beans – drained and rinsed: Red kidney beans are a classic chili bean, adding a creamy texture and mild, slightly sweet flavor. They also provide a good source of protein and fiber. Make sure to drain and rinse the kidney beans thoroughly before adding them to the chili to remove excess sodium and starch. You can also use dark red kidney beans for a slightly richer flavor or light red kidney beans for a milder taste.; 1 15.5 oz can navy or cannellini beans – drained and rinsed: Navy or cannellini beans add another layer of texture and flavor to the chili. Navy beans are small, creamy white beans with a mild flavor, while cannellini beans are larger, white kidney beans with a slightly nuttier flavor. Both beans work well in chili and add a nice contrast to the red kidney beans. Again, drain and rinse the beans thoroughly before adding them to the chili. You can also use other types of beans, such as black beans or pinto beans, depending on your preference.

Ingredients

Scale

2 pounds ground beef: The heart of any good chili, ground beef provides the hearty base and savory richness that we crave. For this recipe, using ground beef with a bit of fat (around 80/20 blend) will yield a more flavorful and tender chili. As it cooks, the beef crumbles and absorbs all the delicious spices and sauces, becoming incredibly flavorful. You can also experiment with different types of ground beef, such as ground chuck for a richer flavor or ground sirloin for a leaner option. For a deeper, more developed beef flavor, consider browning the ground beef in batches to avoid overcrowding the pan and ensure proper searing. This caramelization process significantly enhances the meaty taste.

2 tablespoons butter: While some chili recipes may use oil, butter adds a touch of richness and a subtle nutty flavor that elevates the overall taste profile. Butter helps to sauté the onions and garlic beautifully, creating a flavorful base for the chili. You can use salted or unsalted butter depending on your preference; just adjust the added salt accordingly. If you prefer a dairy-free option, you can substitute olive oil or another neutral cooking oil, but butter does contribute a unique flavor dimension.

1 medium onion – chopped: Onions are a fundamental aromatic building block in countless savory dishes, and chili is no exception. Chopped onions, when sautéed in butter, release their sweet and pungent flavors, creating a foundational layer of complexity. Yellow or white onions work best in chili due to their balanced flavor. Make sure to chop the onion into uniform pieces so they cook evenly. Sautéing them until translucent, as instructed, ensures they become soft and sweet without any harsh raw onion taste.

1 tablespoon tomato paste concentrate – I use the tube version: Tomato paste is a powerhouse of concentrated tomato flavor. It adds depth, richness, and umami to the chili, intensifying the tomato notes and creating a more robust sauce. Using a tube version of tomato paste is convenient as you can easily measure out the required amount and store the rest in the refrigerator. Don’t skip this ingredient! Tomato paste is key to achieving that deep, savory chili flavor. For an even richer flavor, you can “bloom” the tomato paste by sautéing it with the spices for a minute before adding the liquids. This process helps to caramelize the sugars in the tomato paste, deepening its flavor even further.

3 cloves garlic – chopped: Garlic is another essential aromatic ingredient, adding a pungent and savory kick to the chili. Freshly chopped garlic is always preferred for its vibrant flavor compared to pre-minced garlic. The garlic is sautéed along with the spices, infusing the chili with its characteristic aroma and flavor. Adjust the amount of garlic to your preference; some chili lovers might even double the amount for a bolder garlic presence.

3 tablespoons chili powder: Chili powder is the spice blend that defines the flavor profile of chili. It’s typically a mix of dried chili peppers, cumin, oregano, garlic powder, and other spices. The quality and flavor of your chili powder will significantly impact the overall taste of the chili. Experiment with different brands and types of chili powder to find your favorite. For a milder chili, use a mild chili powder. For a spicier version, opt for a hotter chili powder or consider adding a pinch of cayenne pepper. If you’re feeling adventurous, you can even create your own custom chili powder blend using individual spices.

½ teaspoon celery salt: Celery salt is a unique ingredient that adds a subtle savory and slightly salty flavor reminiscent of celery. It’s a key component in Bloody Mary mix and contributes to the overall complexity of this chili. Don’t underestimate the power of this ingredient; it adds a layer of flavor that you might miss if it’s omitted. If you don’t have celery salt, you can substitute a pinch of celery seed and a bit more salt, but celery salt provides a more nuanced flavor.

2 teaspoons salt: Salt is crucial for enhancing all the other flavors in the chili. It’s important to season the chili properly at each stage of cooking. The recipe calls for 2 teaspoons of salt, but you should always taste and adjust the seasoning to your preference. Different types of salt have varying levels of saltiness, so adjust accordingly. Kosher salt or sea salt are generally preferred for cooking.

1 teaspoon pepper: Black pepper adds a subtle warmth and spice to the chili. Freshly ground black pepper is always preferred for its brighter and more aromatic flavor. Adjust the amount of pepper to your preference. You can also experiment with other types of pepper, such as white pepper or even a pinch of red pepper flakes for added heat.

½ teaspoon cumin: Cumin is a warm and earthy spice that is a staple in chili recipes. It adds a distinctive smoky and slightly bitter note that complements the other spices beautifully. Ground cumin is commonly used, but you can also use whole cumin seeds and toast them lightly before grinding for a more intense flavor. Cumin is a key ingredient in achieving that classic chili flavor profile.

3 cups Bloody Mary Mix: This is the star ingredient that sets this chili apart! Bloody Mary mix brings a vibrant and complex flavor profile, with a blend of tomato juice, spices, Worcestershire sauce, hot sauce, and often celery and lemon or lime juice. The exact composition of Bloody Mary mix varies between brands, so choose one you enjoy. Using a good quality Bloody Mary mix is essential for achieving the desired flavor. You can also adjust the amount of Bloody Mary mix to your preference; if you want a stronger Bloody Mary flavor, you can use slightly more. For a spicier chili, choose a spicy Bloody Mary mix or add extra hot sauce.

2 tablespoons sugar: Sugar might seem like an unexpected ingredient in chili, but it plays a crucial role in balancing the acidity of the tomatoes and Bloody Mary mix. A touch of sugar enhances the sweetness of the onions and carrots and creates a more harmonious flavor profile. Granulated sugar is commonly used, but you can also use brown sugar for a slightly molasses-like flavor. You can adjust the amount of sugar to your preference, especially depending on the sweetness of your Bloody Mary mix and tomatoes.

2 tablespoons Worcestershire sauce: Worcestershire sauce is a fermented condiment that adds a savory, umami-rich depth of flavor to the chili. It contains a complex blend of ingredients, including vinegar, molasses, anchovies, tamarind, garlic, and spices. Worcestershire sauce enhances the meaty flavor of the beef and adds a subtle tanginess that complements the other flavors. Don’t skip this ingredient; it adds a layer of complexity that is essential for a well-rounded chili.

1 14 oz can crushed tomatoes: Crushed tomatoes provide the base of the chili sauce, adding body and tomato flavor. Using good quality crushed tomatoes is important. You can also use diced tomatoes or tomato puree, but crushed tomatoes provide a nice texture and consistency. For a richer tomato flavor, you can use fire-roasted crushed tomatoes.

1 15.5 oz can red kidney beans – drained and rinsed: Red kidney beans are a classic chili bean, adding a creamy texture and mild, slightly sweet flavor. They also provide a good source of protein and fiber. Make sure to drain and rinse the kidney beans thoroughly before adding them to the chili to remove excess sodium and starch. You can also use dark red kidney beans for a slightly richer flavor or light red kidney beans for a milder taste.

1 15.5 oz can navy or cannellini beans – drained and rinsed: Navy or cannellini beans add another layer of texture and flavor to the chili. Navy beans are small, creamy white beans with a mild flavor, while cannellini beans are larger, white kidney beans with a slightly nuttier flavor. Both beans work well in chili and add a nice contrast to the red kidney beans. Again, drain and rinse the beans thoroughly before adding them to the chili. You can also use other types of beans, such as black beans or pinto beans, depending on your preference.

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Instructions

Stovetop Instructions:

Sauté Onions and Brown Beef: In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent sticking and ensure even cooking. Once the onions are softened, add the ground beef to the pot. Break up the beef with a spoon and cook until it is browned, no longer pink, and cooked through. This typically takes about 8-10 minutes. Browning the beef in batches can improve flavor and texture. Avoid overcrowding the pot, as this will steam the beef instead of browning it. If necessary, remove some of the browned beef and set it aside while you brown the rest, then add it back in.

Drain Grease and Add Aromatics and Spices: Once the beef is fully browned, carefully drain off any excess grease from the pot. Leaving too much grease will make the chili greasy and less flavorful. Return the pot to the heat and add the tomato paste, chopped garlic, chili powder, celery salt, salt, pepper, and cumin. Cook for 1 minute, stirring constantly, until the spices are fragrant and the tomato paste has slightly caramelized. This step is crucial for blooming the spices and enhancing their flavor. Stirring constantly prevents the garlic and spices from burning.

Add Bloody Mary Mix and Stir: Pour in the Bloody Mary mix and stir well to combine all the ingredients. Make sure to scrape up any browned bits from the bottom of the pot, as these bits are packed with flavor. The Bloody Mary mix will deglaze the pot and incorporate all the flavors together.

Add Remaining Ingredients and Simmer: Add the sugar, Worcestershire sauce, crushed tomatoes, drained and rinsed red kidney beans, and drained and rinsed navy or cannellini beans to the pot. Stir everything together until well combined.

Bring to a Boil, Then Simmer: Bring the chili to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low and simmer gently. Place the lid slightly offset on the pot to allow some steam to escape while still keeping the chili covered. Simmer for 30 minutes, or longer if you prefer a thicker chili and more developed flavors. Simmering allows the flavors to meld together beautifully and the chili to thicken slightly. Stir occasionally during simmering to prevent sticking and ensure even cooking. For an even richer, more complex flavor, you can simmer the chili for a longer period, up to 1-2 hours, stirring occasionally.

Serve and Enjoy: After simmering, the Bloody Mary Chili is ready to serve. Taste and adjust the seasoning if needed, adding more salt, pepper, or chili powder to your preference. Serve hot with your favorite toppings.

Slow Cooker Instructions:

Brown Beef and Onions (Optional but Recommended): While you can technically skip this step for a truly hands-off slow cooker approach, browning the ground beef and onions in a skillet before adding them to the slow cooker significantly enhances the flavor of the chili. In a skillet over medium heat, brown the ground beef and sauté the chopped onion until softened and translucent, following the same instructions as in step 1 of the stovetop method. Drain off any excess grease.

Combine Ingredients in Slow Cooker: Transfer the browned beef and onions to the bottom of the slow cooker. Add all the remaining ingredients – tomato paste, garlic, chili powder, celery salt, salt, pepper, cumin, Bloody Mary Mix, sugar, Worcestershire sauce, crushed tomatoes, red kidney beans, and navy or cannellini beans – to the slow cooker.

Stir and Cook: Stir all the ingredients in the slow cooker until well combined. Place the lid on the slow cooker.

Slow Cook on Low or High: Cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the chili is heated through and the flavors have melded together. The longer cooking time on low will result in a more tender and flavorful chili. Cooking on high is a faster option but may not develop the flavors as deeply.

Serve and Enjoy: Once the chili is cooked, give it a good stir. Taste and adjust the seasoning if needed. Serve hot with your favorite toppings.

Nutrition

Serving Size: One Normal Portion
Calories: 340kcal