Texas Butter Recipe Bacon Stuffed Anaheim Chili

Bacon Stuffed Anaheim Chili

Course: Appetizer, Main Course
Cuisine: American, Mexican
Prep: 30 minutes
Burn Time: 20 minutes
Total Time: 50 minutes
Mouths: 2
Calories: 1684 kcal
Tonight we stuffed some Anaheim chili’s in an effort to not throw away leftovers from previous dinners. They turned out great however I would recommend a filler in the stuffing to make more firm when done. I think bread crumbs would work perfect. The recipe is as if starting from scratch since I doubt you have the same laying around in your fridge. There is a lot you can stuff peppers with, this is just another idea of what you can do with them.
Print 🖨️


Taco Meat

  • 1 pound ground beef
  • ¼ cup Taco Dust less is fine this is max
  • 1 cup water
  • 1 cup colby cheese

Blue Cheese Dressing

  • 6 ounces blue cheese
  • 1 cup sour cream
  • 1/4 cup buttermilk
  • 2 tbsp chives finely chopped
  • 1 tbs Original
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • ¼ cup Scorched


  • 4 oz bacon The equivalent of your pepper count. 1oz = 1 slice
  • 8 oz anahiem peppers 4 total

The Build

Make Taco Meat

  1. In a pan cook the ground beef.
  2. Over sink put cooked meat in strainer to drain. I press to try and squeeze out maximum fat.
  3. Put meat back in pan at medium high.
  4. Add water and stir in Taco Dust.
  5. Stir well for about 2 minutes and remove from heat.

Make Blue Cheese Dressing

  1. In a bowl crumble blue cheese to fine or coarse.
  2. Chop up the chives as fine as you can. They’re little, I understand the pain.
  3. I put a dash of our Original hot sauce in. Now that I’m thinking about it our Smoked would be epic! This is an optional step.
  4. Now drop in the sour cream, buttermilk, salt, and pepper.

Make a Salsa...

  1. If you're not using Scorched below is a pretty good salsa.
  2. Chop up the bell pepper, onion, and tomato.
  3. Mix all the ingredients in a bowl.
  4. Salsas are better if you can make a day ahead of time.

The Pepper Build

  1. When meat is cool mix in the colby cheese.
  2. Cut tops off peppers and scrape out seeds and veins.
  3. Stuff peppers with meat mixture.
  4. Wrap bacon around pepper up to hole stuffing. Try to get enough bacon at end of wrap to cover meat hole. Pin flap into pepper with toothpick.
  5. You can bake directly on baking pan but I use a grate on pan to separate juices when cooking.
  6. So, bake at 350 for 30 minutes and check bacon for crispy-ness. Then check again every 15
  7. When peppers are done plate them, drizzle blue cheese dressing, and plop off with salsa.

➕ Nutrition - About

Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. None of these recipes came from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits. If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much. Well, in general I can’t spell worth a crap. Thanks – Shawn

Nutrition Facts
Bacon Stuffed Anaheim Chili
Amount Per Serving (355 g)
Calories 1684 Calories from Fat 1251
% Daily Value*
Total Fat 139g 214%
Saturated Fat 67g 335%
Cholesterol 388mg 129%
Sodium 4069mg 170%
Potassium 1692mg 48%
Total Carbohydrates 21g 7%
Dietary Fiber 3g 12%
Sugars 9g
Protein 85g 170%
Vitamin A 97.9%
Vitamin C 27.5%
Calcium 116.9%
Iron 51.6%
* Percent Daily Values are based on a 2000 calorie diet.
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