Saturday, June 14, 2014

Tex Mex Gut Buster Chili

Tex Mex Gut Buster Chili - Putting a Mexican spin on an American classic, makes this chili Tex Mex perfection! From

I have had this recipe wandering around my head for quite some time, but was wondering if other people were like me. I love chili year round, I don't care how hot it is outside. Just grab an ice cold beer to cool yourself down if needed.

So I decided to pose the question on my social media.

Is there a "chili season"?

The answer was a resounding NO.

Tex Mex Gut Buster Chili - Putting a Mexican spin on an American classic, makes this chili Tex Mex perfection! From

So with that question answered I set my mind to the task at hand.

Now, what can I do to make this chili stand out? Make it an over the top WOW I want that "Get in my belly now!" kind of chili?

Then the question I hear most began ringing in my ear.

Is there meat in it?

For those of you that have been here for a while, you know that the man in my life is terrified of a meatless meal for some reason. I mean he has to have meat or the world will come to an end, or so he would lead you to believe.

OK, if it is meat you want, then it is meat you are gonna get. And a whole shh ummm ton of it at that!!

Let's see now, ground beef? Yes, you have to have ground beef, and bacon, you can't forget the bacon! What else? Think, think, think....Ahaaaa I have left over carnitas from the other night when I made Slow Cooker Pork Carnitas Tacos.

Now toss in some peppers, and spices, and the other usual suspects and Voila, Chili to bust your gut with!!

I don't really think he believed me about how much meat I was going to pack into this. But I sure made him a believer when I put a big bowl of this in front of him. This is a serious bowl of goodness, no toppings needed, just grab a spoon (or fork) and dive in!

Tex Mex Gut Buster Chili - Putting a Mexican spin on an American classic, makes this chili Tex Mex perfection! From

Tex-Mex Gut Buster Chili

Bobbi Burleson
Tex-Mex Gut Buster Chili

Putting a Mexican spin on an American classic, makes this chili Tex Mex perfection!


  • 4 slices thick bacon, chopped
  • 2 onions, chopped
  • 6 cloves of garlic, minced
  • 4 jalapenos, seeded and chopped
  • 2 poblano peppers, seeded and chopped
  • 1 1/2 pound ground beef
  • 1 1/2 pound shredded pork carnitas (can sub pulled pork if wanted)
  • Kosher salt
  • 5 tablespoons chili powder
  • 2 tablespoons cumin
  • 2 tablespoons dried Mexican oregano
  • 2 teaspoons cayenne pepper, or to taste
  • 1 can (28 ounce) crushed tomatoes
  • 1 bottle dark Mexican beer (I used Negro Modelo)
  • 3 cups chicken stock
  • 1 15-ounce can pinto beans, drained and rinsed
  • 1 15-ounce can black beans, drained and rinsed
  • Fresh cilantro, chopped (for garnish)

Equipment Used

Large Cutting Board
Chef's Knife
Dutch Oven
Slotted Spoon
Wooden Spoon


  1. Cook the bacon in a 6-quart heavy Dutch oven over medium-high heat until the fat renders. Remove the bacon with a slotted spoon to a paper towel and reserve for garnish later if desired. Reduce the heat to medium and add the onions, garlic, jalapenos, and poblanos. Cook until the onions become translucent, about 5 minutes.
  2. Push the pepper and onion mixture to the edges and add the ground beef, breaking it up with a wooden spoon. Cook until no pink remains, then stir in the carnitas, chili powder, cumin, oregano, cayenne pepper, and beer. Scrape the bottom of the pot with a wooden spoon to get any browned bits up, then add tomatoes, stock, pinto beans, and black beans, and bring to a boil. Lower the heat and simmer uncovered, stirring occasionally, for 1 1/2 hours.
  3. Taste, correct the seasoning, and continue to simmer, stirring often, for another 30 minutes, or the chili is reduced to your liking.
  4. Serve topped with chopped cilantro and cooked bacon.
Yield: 6 to 8 servings
Prep Time: 00 hrs. 10 mins.
Cook time: 02 hrs. 15 mins.
Total time: 2 hrs. 25 mins.
Tags: bacon, beer, chili, cilantro, ground beef, comfort food

Nutritional info via

Manly Starters:

Manly Mains:

Manly Desserts:

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  1. Yum, yum and... YUM! Your chili looks wonderful Bobbi! I wish I could grab a spoon and just dig in!

    1. Thanks so much Manuela :) I would gladly share!

  2. I love the cilantro on top for garnish. This looks delish!

  3. I love the sound of gut buster haha! Sounds and looks delicious :)

    Happy Blogging!
    Happy Valley Chow

    1. LOL Eric, I thought it sounded very "Man Foody"

  4. Your chili is packed full of so many delicious ingredients...meat, beans, peppers! YUM!

    1. Thanks Liz. I tried to pack as much good stuff in there as I could!

  5. Your chili looks soooo good, Bobbi! Undoubtedly your hubby was a very happy man...LOL regarding your comment of he's terrified of a meatless meal...I'm afraid he'd be scared a lot hanging around the Ninja Baker's kitchen =)

    1. LOL ya he wouldn't be able to hang very long with meatless meals.

  6. Great, great chili, love the pork in there along with everything else. Perfect guy food!!!

    1. Thanks Tara! The men in my life sure loved it :)

  7. Looks great! I love chili and the fact that yours is packed to the brim is awesome.

  8. I would eat this year round, and so would my man! Looks like some amazing chili!
    Renee - Kudos Kitchen

  9. There's never a bad time for chili!!! This looks delish, Bobbi!! pinned!

    1. Awesome! I hope you get a chance to make it soon!

  10. You know I did always feel chili was a winter dish, but a few weeks ago I made a chili with some leftover meat that needed using up and it got me wondering why on earth I thought it should only be made during winter chili is good any time of the year.

    1. Lesson learned for both of us Laura :)

  11. "Gut buster" is the right title for this chili - it looks so hearty 'n thick 'n comforting 'n delicious! Meat upon meat upon meat, the perfect man (and woman) food!

    1. Hehe ya you definitely walk away full after this chili!

  12. I'll take my chances on busting my gut from a heaping bowl of this chili!

  13. I agree there is no such thing as a chili season. We eat it all year long. And this is definitely one to go on the chili cooking rotation list.

    1. Oh I am excited for you to give it a try Renee :)