Bloody Mary Chili – Spicy with V8 Juice

Bloody Mary Chili

Here in Wisconsin, the Bloody Mary cocktail is serious business. Many bars and restaurants fiercely defend their reputation for serving the “best” or “biggest” bloody in the area. Some of these cocktails are taken to such prodigious levels that the beverage becomes almost a meal in its own right. Overstuffed glasses brim with everything from hard-boiled eggs and cocktail shrimp to beef sticks and pickles.

With a bit of creativity you can customize the drink to your exact specifications, and that’s the inspiration behind this Bloody Mary chili.

Starting with a “base” of spicy hot vegetable juice, I toss in a handful of additional Bloody Mary ingredients, including celery, celery seeds, Worcestershire sauce, horseradish and pickle juice!

The result is a nicely balanced and delicious chili that has plenty of spirit and flavor.

Bloody Mary Chili Ingredients

Bloody Mary Chili
Prep time
Cook time
Total time
Recipe type: Chili
Cuisine: American
Serves: 8
  • 1 pound ground beef or turkey
  • 1 pound ground sausage
  • 1 beef soup bone (optional)
  • 1 onion, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon celery seeds
  • 46-ounce V8 spicy hot vegetable juice
  • 28 ounces diced tomatoes
  • Two, 15-ounce cans pinto beans, rinsed thoroughly with cold water
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons prepared horseradish
  • ¼ teaspoon black pepper
  • 1 tablespoon pickle juice
  1. In a large Dutch oven, brown the sausage and ground beef or turkey over medium heat
  2. Remove meat when cooked
  3. Drain all but approximately 1 tablespoon of the fat and heat again over medium
  4. Drop in the onions, celery and soup bone (if using) and cook for 5 to 7 minutes, until vegetables turn soft
  5. Stir in the garlic, chili powder, cumin, celery seeds and cook for 2 minutes more, stirring frequently
  6. Pour in 16 ounces of the vegetable juice and stir to remove any solid bits in the pot
  7. Return the meat to the pot along with the remaining vegetable juice, tomatoes and Worcestershire sauce
  8. Reduce heat and simmer 1 hour
  9. Stir in the beans, horseradish, black pepper and simmer for 30 minutes more
  10. Pour in the pickle juice, give everything a final stir and serve

Ground Turkey and SausageBrown meatReserve 1 tablespoon fatAdd veggies and soup boneCook onions, celery and soup boneAdd garlic and spicesCook garlic and spicesDeglaze pot with vegetable juiceReturn meat to potPour in Worcestershire saucePour in remaining vegetable juiceAdd tomatoesAdd pinto beansStir in black pepper and horseradishFinish with pickle juiceBloody Mary Chili


Looking for the perfect soup pot to cook up your next batch of chili? I recommend the Lodge Enameled Cast Iron Dutch Oven. It comes in 11 different colors, and I was surprised at how cheap I was able to buy it from the listing on Amazon.

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Chili Con Carne 1970’s Midwest Style

Chili Con Carne


This is a recipe for chili very similar to what I ate at home and at my grandparents’ table while I was growing up in Ohio during the 1970s. There are probably a thousand different versions of this mildly spiced chili that were made in homes all across the Midwest during the decade of leisure suits – and chili like this is still being made today in small-town diners and kitchens across the nation’s breadbasket. It is a very basic bowl, with ground beef, kidney beans and tomatoes serving as the foundation with just enough chili powder sprinkled in to make it “chili” without making it spicy. This is a great chili con carne for kids or anyone with a low heat tolerance.

Chili Con Carne 1970's Midwest Style
Prep time
Cook time
Total time
Recipe type: Chili
Cuisine: American
Serves: 4 to 6
  • 1 pound ground beef
  • 1 tablespoon vegetable oil
  • 1 onion, diced
  • 1 green bell pepper, diced
  • One 15-ounce can kidney beans, drained and rinsed thoroughly
  • One 15-ounce can diced tomatoes
  • One 8-ounce can tomato sauce
  • 2 tablespoons chili powder
  • 1½ teaspoons salt
  • 1 bay leaf
  1. Heat the oil in a Dutch oven over medium heat and brown the beef, onion and pepper
  2. Drain excess fat and add the remaining ingredients, cover and simmer for 1 to 1½ hours, adding water if needed
  3. Remove bay leaf and serve with saltine crackers and any toppings you like


Looking for the perfect pot to cook up your next batch of soup? I recommend the Lodge Enameled Cast Iron Dutch Oven. It comes in 11 different colors and is an excellent value for the price.