Bloody Mary Chili
Recipe type: Chili
Cuisine: American
Prep time: 
Cook time: 
Total time: 
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
  • ΒΌ 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
Recipe by eSoupRecipes at