Description

Take chili to the next level with a Bloody Mary mix and horseradish. The chili isn't spicy at all, doesn't taste like a Bloody Mary, but it just has great flavor.

Ingredients

• 2 T. unsalted butter
• 2 ribs celery, finely diced
• 1 white onion, diced
• 1 green bell pepper, seeded and chopped
• 2 lb. ground chuck
• 3 cloves garlic, minced
• 14.5 oz. can petite diced tomatoes, undrained
• 4 c. zesty bloody Mary mix
• 15.5 oz. can black beans
• 15.5 oz. can white chili beans like Great Northern Beans
• 2 t. chili powder
• 2 t. cumin
• 1 t. smoked paprika
• salt and pepper
• 2 T. freshly grated refrigerated horseradish
• Toppings: Cheddar cheese, sour cream, green onions, etc.

Steps

1. In a large dutch oven, melt butter over medium heat. Add celery, onion and bell pepper; cook until tender. Add ground beef; cook until cooked through. Drain and discard excess grease.
2. Add garlic; cook over medium heat; cook 1 minute. Add tomatoes and their juices, the bloody Mary mix, beans, chili powder, cumin and paprika. Bring to a boil; reduce heat to low. Add salt and pepper, to taste. Cover; simmer for 1 hour, stirring occasionally.
3. When ready to serve, stir in the horseradish. Serve topped with shredded Cheddar cheese, sour cream, green onions or other favorite chili toppings.