In the Kitchen: Bloody Mary Chili

by | In the Kitchen, Meals, Recipes

Stuffed Artichoke Bottoms

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Note: Adam Arlen from The Peninsula Club has given us a great recipe for The Best Bloody Mary Mix, You Can’t Buy! 





Bloody Mary Chili – Serves 8

Inspired by Rea Drummond The Pioneer Woman

Made leaner and spicier by Margi Kyle. Everyone loves this chili! A crowd pleaser for sure…



Olive oil, for sautéing

2 stalks celery, finely diced

1 onion, finely diced

3 cloves garlic, chopped

1 teaspoon of black garlic powder

3 pounds ground beef and ground turkey – I use half and half.

2 tablespoons chili powder

2 teaspoons ground cumin

2 teaspoons ground oregano

15 ounces spicy Bloody Mary mix, plus more if needed

¼ cup vodka, optional

1 tablespoon Montreal steak seasoning

Several dashes Tabasco, or to taste

Several dashes Worcestershire sauce, or to taste

One 15-ounce can kidney beans, drained and rinsed

One 15-ounce can pinto beans, drained and rinsed



  1. In a large pot over medium heat, add some olive oil and sauté the celery and onions until soft. Add the garlic and stir, then add the ground beef. Cook until browned, 5 to 10 minutes; drain off the excess fat. Stir in the seasonings.
  2. In a pitcher, mix up the Bloody Mary mix. Add vodka (if using), Montreal steak seasoning, Tabasco, and Worcestershire and then add it to the pot. Add the kidney and pinto beans, stir together well, cover and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. Add more Bloody Mary mix or water if needed during simmering.

Great for parties. Make a day ahead — it’s easily re-heated. It also freezes well.




Photo courtesy of Deborah Young Studio



Margi Kyle, LKNConnect’s Director of NonProfits


Chili photos courtesy of




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