Bloody Mary Chili

Pat Duran


I was making "My Famous Chili" yesterday and decided to kick it up a notch.
Since the chili recipe has most of the ingredients of a bloody Mary..I dicided to add a new twist to my chili recipe..I hope you like it and if you don't like it this way just omit the vodka and red wine and it will still taste swell. Enjoy..

★★★★★ 1 vote
6 to 9
20 Min
30 Min
Stove Top


2 Tbsp
cooking oil
1 small
onion ,minced (1/2 cup)
4 stalk(s)
celery, chopped
1/4 c
green bell pepper, diced
1 lb
lean ground beef
3 Tbsp
1 Tbsp
tabasco sauce
3 Tbsp
worcestershire sauce
1 pkg
1.75 oz. lawry's chili mix
14 oz
can petite diced tomatoes
28 oz
can crushed tomatoes
2 can(s)
15 oz. each red kidney beans and liquid
46 oz
can tomato juice
1 small
lime grated and it's juice
1/4 c
red wine
3/4 c
vodka or to taste up to 1 cup


1In a large soup kettle over medium heat, add the cooking oil and then the onion,celery,green pepper and ground beef cooking and scrambling the meat until no longer pink.-If there is any grease-spoon it off and discard it.
2Add the horseradish, tabasco, wotcestershire, and chili mix dry from the package. Stir to combine and mix well.
3Add the diced tomatoes, crushed tomatoes, kidney beans, tomato juice and lime zest and juice.Stir to blend together.Bring mixture to a boil then turn down to a simmer and simmer 10 minutes. Add the red wine and vodka and simmer 5 minutes more.Stir occasionally. Garnish each serving with fresh chopped tomatoes and celery stalk or dill pickle spear..Enjoy!

About Bloody Mary Chili

Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy