Texy Mexy Chili

Servings: 8 - 10



  • 1 b Ground Sirloin
  • 1 lb Ground Pork
  • 4 Slices Bacon
  • 1 Onion, small-diced
  • 1 Poblano, deseeded, small-diced
  • 1 Red Bell Pepper, deseeded, small-diced
  • 5 TBSP Texy-Mexy Blend
  • 2 TBSP Tomato Paste
  • 1 Cup Mexican Lager like Dos XX
  • 1 14 oz Can Petite Diced Tomatoes
  • *1 14 oz can Pinto Beans, undrained
  • 16 oz Chicken or Beef Broth
Texy Mexy Chili

Notes* You may also use black beans. If you like your chili a little spicier, add a seeded jalapeno to the recipe.


Step 1:

In a soup pot, cook bacon until crisp. Remove, crumble and set aside.

Step 2: 

Brown meat in bacon fat, ensuring to break up into small pieces.

Step 3:

When meat is almost cooked through, add onion and cook for 2-3 minutes.

Step 4:

Add diced peppers and 2 TBSP Texy-Mexy Blend. Cook for 3 minutes.

Step 5:

Add beer and tomato paste and cook on high for about 5 minutes.


Step 6:

Add diced tomatoes, pinto bean, stock and 3 TBSP Texy-Mexy Blend. Bring to a boil.

Step 7:

Add the crumbled bacon.

Step 8:

Lower heat to simmer, partially cover with a lid and simmer at least 30 minutes..

Step 9:

Serve with your favorite Tex-Mex fixings like fresh cilantro, sour cream, shredded cheese, Fritos or corn bread.