Spicy Tomato Cocktail Chili: A fiery, tangy kick.:

The Secret in the Pot

My grandson calls this my “grown-up” chili. He is not wrong. It has a little kick. The secret is the zesty bloody mary mix.

It makes the broth so tangy and rich. I love the smell when it starts to simmer. It fills the whole house with warmth.

A Little Story for You

I first made this for a chilly football game. My brother said it would be too spicy. He went back for three bowls!

I still laugh at that. It just shows how food brings people together. A good meal can turn any day into a small party.

Why We Start with Butter

You might see oil in other recipes. I always use butter. It makes the celery, onion, and pepper taste sweeter.

This step matters. It builds the flavor from the very beginning. Doesn’t that smell amazing? It is the heart of the dish.

The Final Magic Touch

Do not add the horseradish until the very end. Stir it in right before you serve. This keeps its fresh, spicy punch.

*Fun fact: Horseradish is a root, just like a carrot!* It wakes up the whole pot of chili. What is your favorite chili topping? I love a big spoon of sour cream on mine.

Let’s Talk About Beans

This recipe uses two kinds of beans. The black beans and the white beans. They make the chili feel hearty and healthy.

Using both kinds gives a nice mix of textures. This matters because a good meal should feel good to eat. Do you have a favorite bean? Let me know!

Your Turn in the Kitchen

This chili is perfect for a cozy night. It makes the kitchen feel so alive. The best part is sharing it with people you love.

Cooking for others is a way to show you care. That is a lesson from my own grandma. Will you try making this for your family? I hope you do.

Ingredients:

Ingredient	Amount	Notes
unsalted butter	2 tablespoons
celery	2 ribs	finely diced
white onion	1	diced
green bell pepper	1	seeded and chopped
ground chuck	2 pounds
garlic	3 cloves	minced
Hunt’s Petite Diced Tomatoes	1 (14.5-ounce) can	undrained
zesty bloody mary mix	4 cups
BUSH’S Chili Beans – Black Beans	1 (15.5-ounce) can
BUSH’S White Chili Beans – Great Northern Beans	1 (15.5-ounce) can
chili powder	2 teaspoons
cumin	2 teaspoons
smoked paprika	1 teaspoon
salt & pepper		to taste
fresh grated refrigerated horseradish	2 tablespoons

My Spicy Tomato Cocktail Chili

This chili recipe is a fun story. My grandson thought it was too spicy at first. I told him it just has a big personality! The secret is the zesty tomato cocktail mix. It gives it a wonderful, tangy kick. I love how the whole house smells when this is simmering. It reminds me of big family football Sundays.

Let’s get our big pot ready. You will need a large dutch oven or a heavy soup pot. I still use the one my mother gave me. It has seen so many good meals.

Step 1: Melt your butter in the pot over medium heat. Add the celery, onion, and green pepper. We cook them until they get soft and smell sweet. This is the best start for any good soup or chili.

Step 2: Now, add the ground beef. Break it up with your spoon as it cooks. Once it’s brown, we need to drain the extra grease away. (My hard-learned tip: Tilt the pot and use a big spoon to scoop the grease into an old can. It’s much safer than pouring!).

Step 3: Put everything back in the pot. Add the garlic and cook for just a minute. Doesn’t that smell amazing? Then, pour in the diced tomatoes, the tomato cocktail mix, and all the beans. No need to drain the beans! Their liquid makes the chili nice and thick.

Step 4: Stir in your chili powder, cumin, and smoked paprika. This is where the magic happens! Bring it all to a boil, then turn the heat down to low. Put the lid on and let it be for about an hour. Give it a stir every now and then. What’s your favorite cozy smell from the kitchen? Share below!

Step 5: Just before serving, stir in the fresh horseradish. This is the final, fiery kick! It makes all the flavors pop. I still laugh at the first time I added it. My brother’s eyes got so wide! Serve it up with your favorite toppings.

Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 6 servings
Category: Dinner, Soup

Three Fun Twists to Try

This recipe is like a good friend. It’s happy to change things up! Here are a few ways to make it your own. I love trying new versions.

Turkey Twist: Use ground turkey instead of beef. It makes a lighter chili that is still full of flavor.

Super Spicy: Add a chopped jalapeño with the onions and peppers. For more heat, add a dash of your favorite hot sauce at the end.

Summer Garden Chili: Stir in a cup of fresh corn and a chopped zucchini during the last 15 minutes of cooking. It’s so fresh and colorful!

Which one would you try first? Comment below!

Serving Your Masterpiece

A big bowl of chili is a meal by itself. But I always like to add a little something extra. A piece of warm cornbread is perfect for dipping. My family also loves it spooned over a baked potato. It’s so filling that way!

Don’t forget the toppings! A big handful of grated cheddar cheese is a must. A dollop of cool sour cream balances the spice. And some chopped green onions add a nice, fresh crunch.

For a drink, a cold glass of milk is my go-to. It really cools your mouth down. For the grown-ups, a cold beer pairs wonderfully with the spicy, tangy flavors. Which would you choose tonight?

Keeping Your Chili Cozy for Later

Let’s talk about storing this spicy chili. It gets even better the next day. Let it cool completely first. Then put it in a container with a lid.

It will keep in your fridge for about four days. You can also freeze it for up to three months. I use old yogurt containers for freezing. They are the perfect size for one serving.

I once gave a frozen container to my grandson for his new apartment. He said it was a lifesaver on a busy night. Batch cooking like this saves you time and stress. It means a warm, home-cooked meal is always close by.

To reheat, just warm it slowly in a pot on the stove. Add a splash of water if it seems too thick. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Chili Troubles

Sometimes our cooking needs a little help. Do not worry. We can fix it together. First, if your chili is too spicy, do not panic.

Stir in a big spoonful of sour cream or a pinch of sugar. This cools the fire right down. I remember when I made my first pot too hot. My husband needed a big glass of milk.

Second, if it is too thin, let it simmer without the lid. The extra liquid will cook off. This makes the flavors richer and deeper. That is why it matters for a great taste.

Third, if it tastes a bit boring, add more salt. Salt makes all the other flavors wake up. Getting these small things right builds your cooking confidence. Which of these problems have you run into before?

Your Chili Questions, Answered

Q: Is this chili gluten-free? A: It should be, but always check your bloody mary mix label to be sure.

Q: Can I make it ahead? A: Yes! Make it a day early. The flavors become best friends overnight.

Q: What if I do not have horseradish? A: You can skip it. The chili will still be delicious without the extra kick.

Q: Can I double the recipe? A: Of course. Just use your biggest pot. *Fun fact: A dutch oven is perfect for big batches because it holds heat so well.*

Q: Any other topping ideas? A: Try crushed tortilla chips or a squeeze of lime juice. Which tip will you try first?

Share Your Kitchen Success

I hope you love making this spicy tomato cocktail chili. It always makes my kitchen smell wonderful. Cooking is about sharing and creating happy memories.

I would love to see your creation. Show me your bowl with all its toppings. Your version might give me a new idea for my next pot.

Have you tried this recipe? Tag us on Pinterest! I always look for your photos. It makes my day to see them.

Happy cooking! —Lena Morales.