Tailgate Bloody Mary Beef Chili

Lori McLain


There is nothing better to kickoff a game than the flavors of a Bloody Mary! This easy chili is beefy good....like a Bloody Bull version of the bloody mary drink...and will be great kept in a crockpot until serving time , or right on your tailgate burners at the game ! It is a Hail Mary pass me some more at our house ????

pinch tips: How to Freeze Fish, Meat & Poultry






10 Min


1 Hr 45 Min


Stove Top


3 c
chopped celery, leaves included ( about one bunch of celery), plus 6-8 full stalks of celery for serving
2 c
diced frozen onions
2 c
diced frozen green peppers
4 oz
canned diced green chilies
3 lb
small diced round steak or sirloin
32 oz
spicy bloody mary mix
1 Tbsp
garlic powder
3 tsp
black pepper
6 Tbsp
chili powder
2 pkg
(1 oz each) beef au jus mix
3 c
crushed tomatoes
3 Tbsp
optional to thicken if needed: crushed cheese puffs

Directions Step-By-Step

Sauté veggies in a nonstick 6 qt. stock or chili pot , until translucent over medium-high heat. Add meat and brown with the veggies. Combine Spicy Bloody Mary Mix with veggies, meat, spices and crushed tomatoes in the chili pot.
Bring to slight boil over medium-high heat and reduce heat slightly and continue cooking at a simmer. Stir occasionally to keep from sticking. Cook the chili until meat is tender (1 ½ to 2 hours).
If desired to thicken chili, make a paste with the crushed cheese puffs: (1 tbsp powder +1 tbsp. water). Slowly stir in paste mixture until desired thickness is reached.
To serve: ladle into serving vessels and add a celery stock for a "spoon." Serves 6.

About this Recipe

Course/Dish: Beef, Chili
Main Ingredient: Beef
Regional Style: Southwestern
Collection: Chili
Other Tag: Quick & Easy