Spicy Bloody Mary Chili Recipe

Chili is one of my favorite wintertime go-to meals that my whole family loves. Ideally, I make the chili in a crockpot and let it cook all day so my whole house smells amazing when I get home, but if I forget, it’s just as easy to make this in the pressure cooker. In this recipe, I will show you how I make my Spicy Bloody Mary Chili in the pressure cooker, but I will also give you the conversion for the crockpot.

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Ingredients

Gather all the ingredients before you start:

• 2 cans of kidney beans
• ½ a bottle of Spicy Bloody Mary Mix (Use V8 Juice if you don’t like the heat)
• 1 can of crushed tomatoes
• 1 can of diced tomatoes
• Chili powder (to taste)
• 1 lb of ground beef
• 1 small white onion
• 1 beef bouillon cube

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Instructions (Pressure Cooker Method)

Step 1: Sauté the Onion and Spices

• Set your pressure cooker to the sauté function.
• Dice the onion and add it to the pressure cooker along with 4 tablespoons of chili powder (adjust to taste).
• Sauté until the onions are soft.

Step 2: Add Liquids and Beans

• Pour in the ½ bottle of Spicy Bloody Mary Mix.
• Add the crushed tomatoes and diced tomatoes.
• Rinse the kidney beans and add them to the pressure cooker.
• Toss in the beef bouillon cube.

Step 3: Add the Ground Beef

• Break up the raw ground beef and add it directly to the pressure cooker.
• No need to brown the meat beforehand! Cooking the meat in the chili enhances the flavor and keeps it tender.

Step4: Adjust Seasoning

• Stir everything together and add more chili powder if desired. I measure with my heart, so you should use as much as your family can tolerate!

Step 5: Pressure Cook

• Set the pressure cooker to high for 20 minutes.
• Allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure if needed.

Step 6: Serve and Enjoy!

• Your chili is now ready to serve. Enjoy it with crackers, cornbread, cheese, sour cream, or extra jalapeños for added heat. You do you!

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Crockpot Conversion

To make this in the crockpot, simply dump all the ingredients in and set the crockpot on low for 6-8 hours. No need to sauté!

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Storing and Freezing Chili

A full pressure cooker makes more than my family of three needs, so I freeze portions for quick meals later. Here’s how:

1. Cool the Chili Completely
   • Let the chili cool before freezing.
2. Portion into Souper Cubes
   • Fill 1- or 2-cup Souper Cubes with chili.
   • Freeze until solid.
3. Vacuum Seal for Storage
   • Pop the frozen cubes out and vacuum seal them in serving-size bags.
   • Be sure to label the bags as “chili”—frozen soups can look alike!
4. Reheating Instructions
   • Remove a chili cube from the sealed bag and place it in a microwave-safe bowl.
   • Microwave for 2 minutes, then break up the cube as much as possible.
   • Continue microwaving in 1-2 minute increments until fully reheated.
   • You can let the cubes thaw before reheating, but I never seem to do that!

If you’d like more tips on creating freezer meals check this post HERE!

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Enjoy your delicious Spicy Bloody Mary Chili, whether fresh or from the freezer.