Gumbo Chili

Gumbo Chili

I was browsing through a food magazine and found a recipe for Firehouse Chili Gumbo. The combination of ingredients looked like it would add an interesting flavor to the chili but where was the okra? While this recipe called for a brown roux, a gumbo isn't a gumbo without okra! So I adapted it and also added beans and Wow! It turned out to be one of the most flavorful chilis I have ever made and the okra is a nice thickener. I will definitely make this again.  I think a vegan version of this recipe would work by increasing the beans. This version of my adapted recipe makes about 5-6 servings.

1.5 lbs ground beef
1 tsp salt
1 tsp pepper
1/2 tsp cayenne pepper or a couple squirts of Sriracha
3 T chili powder
1/2 tsp turmeric
1/2 tsp oregano
1 tsp cumin
3 T steak sauce
2 T Worcestershire sauce
2 T olive or other vegetable oil
1 14oz can of diced tomatoes
1 large onion, chopped,
1 green pepper, chopped
1/2 yellow pepper, chopped
2 ribs of celery, chopped
3 cloves of garlic, chopped
1 cup frozen, chopped okra (or use fresh okra if available)
2 cups of regular Bloody Mary mix
1/2 cup ketchup
1 16 oz can kidney beans
1  6 oz can tomato paste
1 T apple cider vinegar


1. Brown ground beef in a skillet and drain off fat.
2. In a Dutch oven or large pot, add the next 10 ingredients and stir.
3. Add the undrained can or tomatoes and stir together and heat gently for a few minutes.
Add chopped veggies through garlic and gently heat for about 10 minutes or until onions and peppers are softened.
4. Add okra, Bloody Mary mix, ketchup, and kidney beans and simmer on low for about 40 minutes. Add more Bloody Mary mix if it is too thick
5. Stir in tomato paste to thicken and add apple cider vinegar.
6. Let set for at least an hour to let flavors fully develop.