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

How to Make Bloody Mary Chili


  1. In 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.
  2. Add the horseradish, tabasco, wotcestershire, and chili mix dry from the package. Stir to combine and mix well.
  3. Add 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!

Printable Recipe Card

About Bloody Mary Chili

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

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