18 Spicy Texas Pete Chili Sauce Delicious Recipes

Spice up your kitchen routine with these 18 fiery Texas Pete chili sauce recipes that pack a punch! Whether you’re craving quick weeknight dinners, game-day snacks, or cozy comfort food, this lineup has something to turn up the heat. From tangy glazes to smoky dips, get ready to transform ordinary meals into bold, flavor-packed favorites. Grab your bottle—these recipes are about to become your new go-tos!

Texas Pete Chili Sauce Meatloaf

This meatloaf gets a bold, tangy kick from Texas Pete Chili Sauce, making it a weeknight dinner hero with just the right amount of heat.

Ingredients:

• 1 ½ lbs ground beef (80/20 blend)
• 1 cup panko breadcrumbs
• 1 large egg, beaten
• ½ cup finely diced yellow onion
• ½ cup Texas Pete Chili Sauce (divided)
• 2 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. Preheat oven to 375°F. Line a loaf pan with parchment paper or lightly grease.
2. In a large bowl, combine ground beef, panko, egg, onion, ¼ cup Texas Pete Chili Sauce, Worcestershire sauce, garlic powder, smoked paprika, salt, and black pepper. Mix gently with hands until just combined (don’t overwork).
3. Transfer mixture to the loaf pan, shaping into an even loaf. Spread remaining ¼ cup Texas Pete Chili Sauce over the top.
4. Bake for 50–55 minutes, until the internal temperature reaches 160°F and the edges are caramelized. Let rest 10 minutes before slicing.

The chili sauce glaze caramelizes into a sticky-sweet crust, while keeping the meatloaf juicy inside—no dry bites here!

Tip: For extra smokiness, swap half the Texas Pete for chipotle-flavored ketchup.

Spicy Texas Pete Chili Sauce Wings

These sticky, fiery wings are a game-day must—packed with tangy heat and just the right amount of sweetness.

Ingredients:

• 2 lbs chicken wings, split at joints
• 1/2 cup Texas Pete hot sauce
• 1/4 cup honey
• 3 tbsp unsalted butter, melted
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with foil and place a wire rack on top.
2. Arrange wings in a single layer on the rack. Bake for 45 minutes, flipping halfway, until crispy and golden.
3. Meanwhile, whisk together Texas Pete hot sauce, honey, melted butter, apple cider vinegar, garlic powder, smoked paprika, salt, and black pepper in a saucepan. Simmer over low heat for 5 minutes, stirring often.
4. Toss baked wings in the sauce until fully coated. Return to the rack and broil for 2–3 minutes until glaze caramelizes slightly.

The magic here? The vinegar in the sauce cuts through the richness, making these wings addictively balanced—not just spicy.

Tip: For extra-crispy skin, pat wings dry with paper towels before baking.

Texas Pete Chili Sauce Pulled Pork

This tangy, slightly spicy pulled pork is a crowd-pleaser—just toss everything in the slow cooker and let the magic happen!

Ingredients

• 3 lbs pork shoulder (or pork butt), trimmed of excess fat
• 1 cup Texas Pete chili sauce
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a small bowl, whisk together 1 cup Texas Pete chili sauce, 1/4 cup apple cider vinegar, 2 tbsp brown sugar, 1 tbsp Worcestershire sauce, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Place the pork shoulder in a 6-quart slow cooker and pour the sauce over it, turning to coat evenly.
3. Cover and cook on LOW for 8 hours or HIGH for 5 hours, until the pork shreds easily with a fork.
4. Transfer the pork to a cutting board and shred with two forks, discarding any large fat pieces. Return the meat to the slow cooker and stir into the sauce.

The Texas Pete sauce gives this pulled pork a bold, vinegary kick that balances perfectly with the rich, tender meat—no dry bites here!

Tip: For extra flavor, broil the shredded pork on a sheet pan for 3–5 minutes to crisp the edges before serving.

Texas Pete Chili Sauce Nachos

These loaded nachos pack a punch with tangy Texas Pete Chili Sauce, melty cheese, and just the right crunch—perfect for game day or a cozy night in.

Ingredients:

• 1 (10 oz) bag tortilla chips
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup Texas Pete Chili Sauce
• 1/2 cup black beans, drained and rinsed
• 1/4 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1/2 cup sour cream (for serving)
• 1/2 avocado, diced (for serving)

Instructions:

1. Preheat oven to 375°F. Spread tortilla chips in an even layer on a large baking sheet.
2. Sprinkle shredded cheddar and Monterey Jack cheeses evenly over the chips, then drizzle with Texas Pete Chili Sauce. Scatter black beans and diced red onion on top.
3. Bake for 8–10 minutes until the cheese is fully melted and bubbly.
4. Remove from oven and immediately garnish with chopped cilantro. Serve with dollops of sour cream and diced avocado.

The Texas Pete Chili Sauce adds a smoky, vinegary kick that cuts through the richness of the cheese, while the fresh toppings keep every bite balanced.

Tip: For extra heat, drizzle extra Texas Pete sauce over the finished nachos or add pickled jalapeños before baking.

Spicy Texas Pete Chili Sauce Tacos

These fiery tacos pack a punch with tangy Texas Pete sauce, balanced by cool toppings—perfect for when you’re craving bold flavor without the fuss.

Ingredients:

• 1 lb ground beef (80/20 blend)
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1/4 cup Texas Pete chili sauce
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 8 small corn tortillas
• 1/2 cup crumbled cotija cheese
• 1/4 cup chopped cilantro
• Lime wedges, for serving

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high. Add onion and cook for 3 minutes until translucent. Stir in garlic and cook for 30 seconds.
2. Add ground beef, breaking it up with a spatula. Cook until browned (5–6 minutes). Drain excess fat.
3. Reduce heat to medium. Stir in 1/4 cup Texas Pete chili sauce, 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp salt. Simmer for 3 minutes to blend flavors.
4. Warm tortillas in a dry skillet or microwave. Fill each with beef mixture, then top with cotija cheese and cilantro. Serve with lime wedges.

The magic here? Texas Pete’s vinegar kick cuts through the rich beef, while cotija adds salty crunch—no soggy tacos here!

Tip: For extra heat, drizzle extra Texas Pete sauce over the filling before adding toppings.

Texas Pete Chili Sauce Chili Con Carne

This bold, tangy chili gets its kick from Texas Pete hot sauce, balancing heat with deep, slow-simmered flavor—perfect for game day or a cozy weeknight.

Ingredients:

• 1 lb ground beef (80/20 blend)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 (15 oz) can kidney beans, drained
• 1 (15 oz) can diced tomatoes
• 1 (8 oz) can tomato sauce
• 1/4 cup Texas Pete hot sauce
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium-high. Add ground beef, breaking it apart with a spoon, and cook until browned (5–6 minutes). Drain excess fat.
2. Add diced onion and minced garlic; sauté until soft (3–4 minutes). Stir in 2 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/2 tsp black pepper; toast for 1 minute.
3. Pour in diced tomatoes, tomato sauce, kidney beans, and 1/4 cup Texas Pete hot sauce. Bring to a boil, then reduce heat to low. Simmer uncovered for 30 minutes, stirring occasionally, until thickened.

The Texas Pete sauce adds a vinegary brightness that cuts through the richness of the beef—no need for toppings, but a sprinkle of cheddar won’t hurt!

Tip: For extra depth, stir in 1 tbsp brown sugar with the spices.

Texas Pete Chili Sauce Burgers

These juicy burgers pack a tangy, spicy punch thanks to a bold Texas Pete glaze—perfect for backyard grilling with a kick.

Ingredients:

• 1 lb ground beef (80/20 blend)
• 1/4 cup Texas Pete Original Chili Sauce
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 4 hamburger buns, toasted
• 1 tbsp vegetable oil (for grilling)

Instructions:

1. In a bowl, gently mix ground beef, Worcestershire sauce, garlic powder, onion powder, smoked paprika, and salt until just combined. Divide into 4 equal patties, about 1/2-inch thick.
2. Heat grill or skillet to medium-high (375°F) and brush with vegetable oil. Cook patties for 4–5 minutes per side, flipping once, until internal temperature reaches 160°F.
3. During the last minute of cooking, brush each patty with 1 tbsp Texas Pete Chili Sauce, letting it caramelize slightly.
4. Serve on toasted buns with extra Texas Pete sauce for dipping.

The sweet-heat glaze forms a sticky crust that locks in the juices—no cheese needed for maximum flavor.

Tip: For extra smokiness, add a pinch of chipotle powder to the patty mix.

Texas Pete Chili Sauce Mac and Cheese

This spicy twist on classic mac and cheese brings the heat with Texas Pete’s tangy chili sauce, balancing creamy comfort with a fiery kick.

Ingredients:

• 8 oz elbow macaroni
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk, warmed
• 2 cups shredded sharp cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup Texas Pete chili sauce
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook macaroni according to package directions until al dente. Drain and set aside.
2. In a large saucepan, melt 3 tbsp butter over medium heat. Whisk in 3 tbsp flour and cook for 1 minute until bubbly.
3. Gradually pour in 2 cups warm milk, whisking constantly until smooth. Simmer for 3–4 minutes until slightly thickened.
4. Reduce heat to low. Stir in 2 cups cheddar, 1/2 cup Monterey Jack, 1/4 cup Texas Pete chili sauce, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper until melted and creamy.
5. Fold in cooked macaroni until evenly coated. Serve immediately.

The Texas Pete sauce adds a vinegary punch that cuts through the richness, making each bite irresistibly bold. Tip: For extra crunch, top with buttery breadcrumbs broiled for 2 minutes before serving.

Spicy Texas Pete Chili Sauce Dip

This zesty, crowd-pleasing dip packs a punch with tangy Texas Pete hot sauce and creamy cheese—perfect for game day or your next potluck!

Ingredients:

• 1 (8 oz) block cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup Texas Pete hot sauce
• 1 1/2 cups shredded sharp cheddar cheese
• 1/4 cup finely diced red onion
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Tortilla chips or celery sticks, for serving

Instructions:

1. Preheat oven to 375°F. In a large bowl, beat cream cheese and sour cream with a hand mixer until smooth.
2. Stir in Texas Pete hot sauce, shredded cheddar, red onion, garlic powder, and smoked paprika until fully combined.
3. Transfer mixture to a small oven-safe dish and bake for 18–20 minutes, until bubbly and lightly browned at the edges.
4. Let cool for 5 minutes before serving warm with tortilla chips or celery sticks.

The magic here? The Texas Pete hot sauce caramelizes slightly in the oven, adding a smoky-sweet kick to the creamy base.

Tip: For extra heat, drizzle extra hot sauce on top before baking.

Texas Pete Chili Sauce Shrimp Skewers

These zesty shrimp skewers pack a punch with tangy Texas Pete Chili Sauce and a touch of honey for balance—perfect for grilling season!

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1/3 cup Texas Pete Chili Sauce
• 2 tbsp honey
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• Wooden skewers, soaked in water for 30 minutes

Instructions:

1. In a bowl, whisk together 1/3 cup Texas Pete Chili Sauce, 2 tbsp honey, 1 tbsp olive oil, 2 cloves minced garlic, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper.
2. Thread the shrimp onto soaked skewers (about 4–5 shrimp per skewer). Brush both sides generously with the sauce mixture.
3. Preheat a grill or grill pan to medium-high (about 400°F). Grill the skewers for 2–3 minutes per side, basting once more halfway, until shrimp are opaque and slightly charred.

The sweet-heat glaze caramelizes beautifully on the grill, giving the shrimp a sticky, finger-licking finish. Serve with extra sauce for dipping!

Tip: For extra smokiness, add a pinch of cayenne to the sauce or grill over charcoal.

Texas Pete Chili Sauce Stuffed Peppers

These stuffed peppers pack a punch with tangy Texas Pete Chili Sauce and gooey melted cheese—perfect for game day or a cozy weeknight dinner.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb ground beef
• 1 cup cooked white rice
• 1/2 cup diced yellow onion
• 1/2 cup Texas Pete Chili Sauce
• 1 tsp garlic powder
• 1 tsp cumin
• 1/2 tsp salt
• 1 cup shredded cheddar cheese
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Lightly grease a baking dish with 1 tbsp olive oil.
2. In a skillet over medium heat, cook ground beef and diced yellow onion until beef is browned (about 8 minutes). Drain excess fat.
3. Stir in 1 cup cooked rice, 1/2 cup Texas Pete Chili Sauce, 1 tsp garlic powder, 1 tsp cumin, and 1/2 tsp salt. Simmer for 2 minutes.
4. Stuff the mixture into bell peppers, top with 1 cup cheddar cheese, and place in the baking dish.
5. Bake for 25–30 minutes until peppers are tender and cheese is bubbly.

The Texas Pete sauce caramelizes slightly in the oven, adding a sweet-spicy depth to every bite. Serve with extra sauce for dipping!

Tip: For extra smoky flavor, swap half the cheddar for pepper jack cheese.

Texas Pete Chili Sauce Cornbread

Texas Pete Chili Sauce Cornbread

This spicy-sweet cornbread gets a bold kick from Texas Pete chili sauce, balancing heat with just the right touch of honey for a crowd-pleasing side.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup granulated sugar
• 2 tbsp honey
• 1/4 cup Texas Pete chili sauce
• 1 cup buttermilk
• 1 large egg
• 1/4 cup unsalted butter, melted

Instructions:

1. Preheat oven to 400°F. Grease an 8-inch cast-iron skillet or square baking pan.
2. Whisk together cornmeal, flour, baking powder, salt, and sugar in a large bowl.
3. In another bowl, whisk honey, Texas Pete chili sauce, buttermilk, egg, and melted butter until smooth.
4. Pour wet ingredients into dry ingredients, stirring just until combined (small lumps are okay).
5. Spread batter into the prepared skillet and bake for 20–25 minutes, until edges are golden and a toothpick comes out clean.

The chili sauce caramelizes slightly at the edges, giving each bite a smoky-sweet heat that’s irresistible next to a bowl of chili or soup.

Tip: For extra spice, drizzle extra Texas Pete sauce over warm slices before serving.

Texas Pete Chili Sauce BBQ Ribs

These sticky, smoky ribs get a tangy kick from Texas Pete Chili Sauce, making them a crowd-pleaser for backyard cookouts or game-day feasts.

Ingredients:

• 2 lbs pork baby back ribs
• 1 cup Texas Pete Chili Sauce
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp kosher salt

Instructions:

1. Preheat oven to 300°F. Pat ribs dry and place on a foil-lined baking sheet.
2. In a bowl, whisk together 1 cup Texas Pete Chili Sauce, 1/4 cup apple cider vinegar, 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp black pepper, and 1/2 tsp kosher salt.
3. Brush half the sauce mixture over ribs, covering both sides. Wrap tightly in foil and bake for 2 hours.
4. Unwrap ribs, increase oven temp to 400°F, and brush with remaining sauce. Bake uncovered for 15–20 minutes until caramelized.

The slow bake keeps the ribs fall-off-the-bone tender, while the final blast of heat gives the sauce a glossy, finger-licking finish.

Tip: For extra smokiness, add a dash of liquid smoke to the sauce or finish ribs on a hot grill for 2–3 minutes per side.

Texas Pete Chili Sauce Pizza

Spice up pizza night with this tangy, smoky twist—Texas Pete Chili Sauce adds a bold kick to every bite!

Ingredients

• 1 lb pizza dough (store-bought or homemade)
• 1/2 cup Texas Pete Chili Sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup cooked and crumbled spicy Italian sausage
• 1/4 cup thinly sliced red onion
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• Fresh cilantro, for garnish (optional)

Instructions

1. Preheat oven to 425°F. Roll out pizza dough on a floured surface to a 12-inch circle and transfer to a greased baking sheet.
2. Brush dough with 1 tbsp olive oil, then spread 1/2 cup Texas Pete Chili Sauce evenly over the surface, leaving a 1/2-inch border.
3. Sprinkle with 1 1/2 cups mozzarella, followed by crumbled sausage, red onion, 1 tsp garlic powder, and 1/2 tsp oregano.
4. Bake for 18–20 minutes until crust is golden and cheese bubbles. Garnish with cilantro if desired.

The chili sauce caramelizes slightly in the oven, creating a sticky-sweet heat that plays perfectly with the savory sausage. Tip: For extra crispiness, preheat the baking sheet before adding the dough.

Texas Pete Chili Sauce Deviled Eggs

These deviled eggs pack a smoky, spicy punch thanks to Texas Pete’s tangy chili sauce—perfect for game day or your next potluck.

Ingredients:

• 6 large eggs, hard-boiled and peeled
• 3 tbsp mayonnaise
• 1 tbsp Texas Pete chili sauce
• 1 tsp yellow mustard
• 1/4 tsp smoked paprika, plus extra for garnish
• 1/8 tsp garlic powder
• Salt and black pepper, to taste
• 1 tbsp finely chopped chives (optional, for garnish)

Instructions:

1. Slice the eggs in half lengthwise. Gently pop out the yolks into a bowl and arrange the whites on a serving plate.
2. Mash the yolks with a fork until smooth. Stir in 3 tbsp mayonnaise, 1 tbsp Texas Pete chili sauce, 1 tsp yellow mustard, 1/4 tsp smoked paprika, 1/8 tsp garlic powder, and a pinch each of salt and black pepper until creamy.
3. Spoon or pipe the filling back into the egg whites. Lightly dust with extra smoked paprika and sprinkle with chives (if using).

The Texas Pete adds a sneaky heat that lingers just right—no one will guess it’s just a tablespoon doing all the work!

Tip: For extra smoky flavor, swap the paprika with a pinch of chipotle powder.

Texas Pete Chili Sauce Quesadillas

These spicy, cheesy quesadillas get a kick from Texas Pete Chili Sauce—perfect for game day or a quick weeknight dinner with bold flavor.

Ingredients:

• 4 large flour tortillas (10-inch)
• 2 cups shredded Monterey Jack cheese
• 1 cup cooked chicken, shredded (rotisserie works great!)
• 1/4 cup Texas Pete Chili Sauce
• 1/4 cup diced red onion
• 1 tbsp unsalted butter
• 1/2 tsp ground cumin
• 1/4 tsp garlic powder

Instructions:

1. In a bowl, toss the shredded chicken with Texas Pete Chili Sauce, cumin, and garlic powder until evenly coated.
2. Heat a large skillet over medium heat. Melt 1/2 tbsp butter, then place one tortilla in the skillet. Sprinkle half the cheese evenly over the tortilla, followed by half the chicken mixture and diced red onion. Top with another tortilla.
3. Cook for 3–4 minutes until the bottom is golden and crispy, then carefully flip using a spatula. Add the remaining 1/2 tbsp butter to the skillet and cook the other side for another 3–4 minutes until the cheese is melted. Repeat with the remaining ingredients for the second quesadilla.
4. Slice into wedges and serve hot.

The tangy heat of Texas Pete cuts through the gooey cheese, while the cumin adds a smoky depth—no boring quesadillas here!

Tip: For extra crunch, press the quesadilla lightly with the spatula while cooking.

Texas Pete Chili Sauce Grilled Chicken

This sticky, smoky grilled chicken gets a punch of tangy heat from Texas Pete—perfect for summer cookouts or weeknight dinners with a kick.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1/3 cup Texas Pete chili sauce
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1 tbsp olive oil

Instructions:

1. In a bowl, whisk together 1/3 cup Texas Pete chili sauce, 2 tbsp honey, 1 tbsp apple cider vinegar, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp kosher salt.
2. Toss chicken thighs in the marinade until fully coated. Let sit for 15 minutes (or up to 4 hours refrigerated).
3. Heat grill to medium-high (400°F). Brush grates with 1 tbsp olive oil to prevent sticking.
4. Grill chicken for 6–7 minutes per side, basting with leftover marinade during the first flip, until internal temperature reaches 165°F and edges are caramelized.

The vinegar in the marinade keeps the chicken juicy while the chili sauce creates a glossy, finger-licking crust. Tip: For extra char, press thighs lightly with a spatula during the last 2 minutes of grilling.

Texas Pete Chili Sauce Baked Beans

These smoky-sweet baked beans get a spicy kick from Texas Pete chili sauce, making them the ultimate crowd-pleasing side for cookouts or weeknight dinners.

Ingredients:

• 2 (15 oz) cans navy beans, drained and rinsed
• 1/2 cup Texas Pete chili sauce
• 1/4 cup ketchup
• 2 tbsp molasses
• 1 tbsp yellow mustard
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 4 slices cooked bacon, chopped
• 1/4 cup finely diced onion

Instructions:

1. Preheat oven to 350°F. Grease a 1.5-quart baking dish.
2. In a large bowl, stir together Texas Pete chili sauce, ketchup, molasses, yellow mustard, apple cider vinegar, smoked paprika, and garlic powder until smooth.
3. Fold in navy beans, chopped bacon, and diced onion until evenly coated. Transfer to the baking dish.
4. Bake uncovered for 45 minutes until bubbly and caramelized at the edges.

The tangy vinegar and molasses balance the heat from the Texas Pete, while the bacon adds a crave-worthy smoky crunch.

Tip: For extra depth, let the beans rest 10 minutes after baking—the sauce thickens perfectly!

Conclusion

From zesty dips to fiery mains, these 18 Texas Pete chili sauce recipes bring bold flavor to every meal! Whether you’re craving heat or just a little kick, there’s something here for everyone. Try your favorites, leave a comment with what you loved, and don’t forget to share the spice on Pinterest. Happy cooking, y’all!