Cristina's Spicy Bloody Mary Chili

Cristina's Spicy Bloody Mary Chili


  • 3 strips bacon, diced
  • 1lb top sirloin, cut into 1-inch cubes, seasoned with salt and pepper
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 1/2 cup diced celery
  • 1 jalapeno, seeded and minced
  • 1 Tbsp. minced garlic
  • 2 Tbsp. chili powder
  • 2 tsp ground cumin
  • 1 tsp each dry mustard and oregano
  • 1/4 tsp cayenne pepper
  • 2 cups beef broth
  • 1 can diced tomatoes
  • 1 can crushed tomatoes
  • 2 Tbsp. horseradish
  • 1 Tbsp Warcestershire sauce
  • Juice of 1/2 a lemon
  • Tabasco sauce to taste
  • Celery leaves with leaves


1. Cook bacon in a large saucepan over medium-high heat until crisp; drain on a paper-towel-lined plate.

2. Return pan to burner, add seasoned beef, and brown in drippings on all sides, about 5 minutes.

3. Transfer beef to the plate with the bacon; return pot to burner.

4. Stir in onion, bell pepper, celery, garlic, and jalapeno, then saute 3 minutes.

5. Stir in reserve bacon and beef.

6. Add chili powder, cumin, mustard, oregano, and cayenne; cook 2 minutes. 7. Add broth and diced and crushed tomatoes to chili; simmer 10 minutes.

Finish chili with horseradish, Worcestershire sauce, lemon juice and Tabasco. For a great presentation, serve in a mason jar lines with salt and garnished with a rib of celery.
Tips for Bloody Mary Chili:

- Shorten chili’s cook time by using a tender cut of beef like sirloin - Stir broth into the beef and vegetables, scraping the pan to incorporate the browned bits - Add horseradish last so the heat of the chili doesn’t diminish the horseradish’s potency. Get more of Cristina's recipes here: