Return the mixture to the pot and over medium heat, add the garlic. Cook 1 minute. Add in the tomatoes with the the juice, the bloody mary mix, beans, chili powder, cumin, and smoked paprika. Bring to a boil, then reduce the heat to low. Add salt and pepper to taste. Cover and simmer for 1 hour - stirring occasionally. When ready to serve, stir in the horseradish. Serve topped grated cheddar cheese, sour cream, green onions, or your other favorite chili toppings.