Best Marys Chili Recipes

Bloody Mary Chili image

Provided by Donya Mullins

Time 1h

Number Of Ingredients 16

2 pounds ground beef
2 tablespoons butter
1 medium onion - chopped
1 tablespoon tomato paste concentrate - I use the tube version
3 cloves garlic - chopped
3 tablespoons chili powder
1/2 teaspoon celery salt
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon cumin
3 cups Bloody Mary Mix
2 tablespoons sugar
2 tablespoons Worcestershire sauce
1 14 oz can crushed tomatoes
1 15.5 oz can red kidney beans - drained and rinsed
1 15.5 oz can navy or cannellini beans - drained and rinsed

Steps:

In a dutch oven, cook onion until translucent. Add ground beef and cook until done. Drain off grease. Add tomato paste, garlic, chili powder, celery salt, salt, pepper and cumin. Cook for 1 minute. Add Bloody Mary Mix and stir all ingredients together.
Add in sugar, Worcestershire sauce, tomatoes and beans. Bring chili up to a boil then reduce to simmer. Place lid, slightly offset on pot and simmer for 30 minutes.
Serve with your favorite toppings like sour cream, hot sauce, jalapenos, chopped onion or scallion.
*SLOW COOKER INSTRUCTIONS*
Cook ground beef and onion in a skillet then place in bottom of slow cooker. Add remaining ingredients and stir. Place lid on cooker.
Cook on LOW FOR 6 - 8 HOURS or Cook on HIGH FOR 3 - 4 HOURS

Mary's Chicken Chili Recipe - (4.8/5) image

Provided by corvettemary

Number Of Ingredients 16

6 T. vegetable oil
3 T. unsalted butter
1-1/2 pounds boneless/skinless chicken breast OR B/S thighs,cut into bite sized pieces
1 medium onion, chopped
5 garlic cloves, minced
1 can Brooks Chili hot beans, undrained
1 can Bush's seasoned recipe black beans, undrained
1 can cannellini beans, drained & rinsed
1 can Rotel original diced tomatoes
1 can stewed or diced tomatoes
2 T. chili powder
1 green pepper, diced
3 T. parsley, dried OR fresh chopped without stems
Tortilla chips, optional
Shredded cheese, flavor of choice, optional
Sour cream, optional

Steps:

In large pot heat oil & butter. Add chicken pieces, onion and garlic. Cook on medium heat until chicken is no longer pink. Add remaining ingredients, except tortilla chips, cheese and sour cream. Simmer for 30 minutes stirring frequently. If desired, crush tortilla chips and place in bottom of bowl. Pour chili over and serve. Top with shredded cheese and a dollop of sour cream.