This Bloody Mary Chili has all the classic chili flavor, but it’s kicked up a notch with a punch from Bloody Mary mix and horseradish. Now don’t get me wrong; this chili doesn’t quite taste like you’re sipping a Bloody Mary cocktail. Instead, the flavors of a Bloody Mary are used to elevate regular old chili to something amazing.

Take your Bloody Mary Chili to the next level with a medley of zesty seasonings. (Southern Bite)

Bloody Mary Chili

Prep time: 15 minutes

Cook time: 1 hour

Total time: 1 hour and 15 minutes

Serves 6

Ingredients

• 2 tablespoons unsalted butter
• 2 ribs celery, finely diced
• 1 white onion, diced
• 1 green bell pepper, seeded and chopped
• 2 pounds ground chuck
• 3 cloves garlic, minced
• 1 (14.5-ounce) can Hunt’s Petite Diced Tomatoes, undrained
• 4 cups zesty bloody mary mix
• 1 (15.5-ounce) can BUSH’S Chili Beans – Black Beans
• 1 (15.5-ounce) can BUSH’S White Chili Beans – Great Northern Beans
• 2 teaspoons chili powder
• 2 teaspoons cumin
• 1 teaspoon smoked paprika
• salt and pepper
• 2 tablespoons fresh grated refrigerated horseradish

Instructions

• In a large dutch oven, melt the butter over medium heat.
• Add the celery, onion and bell pepper.
• Cook until tender.
• Add the ground beef and cook until cooked through.
• Drain away excess grease.
• Return the mixture to the pot and over medium heat add the garlic.
• Cook 1 minute.
• Add the tomatoes with the juice, the bloody mary mix, beans, chili powder, cumin and smoked paprika.
• Bring to a boil, then reduce the heat to low.
• Add salt and pepper to taste.
• Cover and simmer for 1 hour, stirring occasionally.
• When ready to serve, stir in the horseradish.
• Serve topped with grated cheddar cheese, sour cream, green onions or your other favorite chili toppings.

 This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”