Ingredients
2 tablespoons butter
2 ribs celery, finely diced
1 white onion, diced
1 green bell pepper, seeded and chopped
2 pounds ground chuck
3 cloves garlic, minced
1 (14-ounce) can petite diced tomatoes
4 cups zesty Bloody Mary mix
1 (15-ounce) can black beans, drained
1 (15-ounce) can white chili beans (great northern beans), drained
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon smoked paprika
Salt and pepper, to taste
2 tablespoons freshly grated horseradish (use refrigerated kind for best flavor)
Instructions
Sauté Vegetables
In a large Dutch oven, melt butter over medium heat. Add celery, onion, and bell pepper; cook until softened.
Brown the Beef
Add the ground chuck to the pot and cook until fully browned. Drain excess grease, then return the meat mixture to the pot.
Build the Base
Stir in garlic and cook for 1 minute until fragrant. Add diced tomatoes and Bloody Mary mix, stirring well to combine.
Add Beans & Seasoning
Mix in the black beans and white chili beans. Season with chili powder, cumin, smoked paprika, salt, and pepper. Stir in the grated horseradish.
Simmer
Let the chili simmer uncovered for at least 30 minutes, allowing the flavors to meld together.
Serve
Taste, adjust seasoning as needed, and ladle into bowls.