Pepper Belly Pete Chili Recipe

Chili recipe is something that everyone loves to eat in the cold months. But to be honest, I enjoy chili all year long.

I make it when the weather is cool, hot, rainy, or sunny – it never fails to hit the spot.

Over the years, I have tried many chili dishes in my kitchen, but this Pepper Belly Pete Chili Recipe has become my top pick.

It’s not just me who feels that way – this dish has won awards, so you know it’s good.

The original can be found on page 177 of the Pepper Belly Pete cookbook, but if you don’t have that book, don’t worry.

You can still make it at home with this copycat version, and I promise it will taste amazing.

Why We Love This Family Friendly Dinner

This recipe works great for busy weeknights when we want something hearty and filling. The combination of ground chuck and spicy sausage gives a layers of flavor that make each bite exciting.

Your family will gather around the table and ask for seconds every single time. This chili is also perfect for meal prep since it tastes even better the next day.

You can make a big batch on Sunday and have dinner ready for the whole week. The best part is how easy it is to customize the heat level for your family’s taste.

Pepper Belly Pete Chili Recipe Ingredients

• Ground Chuck (3 pounds): The base of the chili. It’s flavorful and juicy but not overly fatty. You can swap with ground beef, turkey, or even chicken for a leaner option.
• Hot Breakfast Sausage (1 pound): Adds a smoky, spicy kick. I leave the fat in because it gives extra flavor. For a milder taste, use regular sausage instead.
• Large Onion (1): Chopped onion helps build the flavor base. Yellow or white onion both work well.
• Fresh Jalapeños (2–3, chopped): These bring heat and freshness. Remove the seeds for less spice, or use canned green chilies instead.
• Fresh Garlic (4 cloves, minced): Garlic adds aroma and depth. Garlic powder works too, though fresh is always better.
• Diced Tomatoes (44 ounces): Canned tomatoes make the chili thick and chunky. You can also use fresh, but they’ll need extra cooking time.
• Hatch Green Chilies (4 ounces): These give a smoky, earthy flavor. Anaheim chilies or more jalapeños can be used if hatch isn’t available.
• Tomato Sauce (44 ounces): Creates the chili’s rich, saucy base.
• Williams Chili Mix (3 ounces): A strong, flavorful spice blend. Any quality chili powder mix will work as a replacement.
• Tomato Paste (6 ounces): Thickens the sauce and makes it richer.
• Bush’s Best Chili Magic Beans (3 cans): Beans in seasoned sauce add heartiness. You can swap in regular kidney beans or pinto beans if that’s what you have.

Recommended Equipment

1. Large heavy pot or Dutch oven: Holds everything and keeps heat even.
2. Wooden spoon: Great for stirring without scratching your pot.
3. Sharp knife: Makes chopping veggies quick and safe.
4. Cutting board: Keeps your counters clean and gives you space to prep.
5. Can opener: You’ll need it for the tomatoes, beans, and chilies.
6. Measuring spoons and cups: Helps you get the amounts just right.

How To Make Pepper Belly Pete Chili Recipe

Step 1 | Cook the meats

Place a large pot on medium heat. Add the ground chuck and cook until it’s browned all over. This takes about 8-10 minutes. Drain the fat from the beef and set it aside.

Next, add the hot breakfast sausage to the same pot and cook until it’s browned. I don’t drain this part because the flavor makes the chili better.

Step 2 | Add the Texas trinity

Toss in the chopped onion, fresh jalapeños, and minced garlic. Stir them around with the meat and let them soften for about 5 minutes. The onion should look clear and smell good.

Step 3 | Build the sauce

Pour in the diced tomatoes, hatch green chilies, tomato sauce, chili mix, and tomato paste. Stir well until everything blends together. Make sure to scrape the bottom of the pot so nothing sticks.

Step 4 | Simmer the chili

Place a lid on the pot, lower the heat to low, and let it simmer for about 1 hour. This helps all the flavors blend together. Stir every 15 minutes to make sure nothing sticks to the bottom.

Step 5 | Add the beans

After the hour is up, add the Bush’s Best Chili Magic beans. Don’t drain them first – pour the whole can in with the sauce. Stir them in and let the chili simmer for another 30 minutes without the lid.

Step 6 | Check and serve

Taste the chili. Add a little salt or extra chili powder for more heat. The chili is ready when it’s thick and bubbling. It should coat a spoon when you dip it in.

Chef’s Special Tips

• Add a splash of lime juice: Add a splash of lime juice before serving for brightness.
• Sprinkle in smoked paprika: Sprinkle in smoked paprika for extra depth.
• Simmer without the lid: For thicker chili, simmer without the lid at the end.
• Use fresh cilantro: Use fresh cilantro as garnish for freshness.
• Shred cheddar on top: Shred a little cheddar on top when serving.

What To Serve With It

This chili is a full meal by itself. But I always like to have a few things on the side.

My family loves to pile toppings on their chili. We use shredded cheddar cheese, a big dollop of sour cream, and some fresh chopped green onions.

A side of cornbread is the classic choice. The sweet taste of cornbread is perfect with the spicy chili.

You can also serve it with saltine crackers for dipping.

For a lighter option, a simple green salad with a creamy dressing works very well. It is a great way to balance the hearty chili.

How To Freeze Leftovers

Chili freezes really well, so don’t worry if you make too much. Let the chili cool down before storing. Place it in freezer-safe containers or bags, leaving a little space at the top. It will last up to 3 months in the freezer.

When you’re ready to enjoy it again, thaw it in the fridge overnight. Reheat on the stove over low heat, adding a splash of broth or water if it seems too thick.

You’ll know the chili is no good if it smells off, has a sour taste, or looks watery and separated. Otherwise, it should taste just as hearty as the day you cooked it.

Pepper Belly Pete Chili Recipe FAQs

1. Can I make this chili in a slow cooker?

Absolutely. Brown the meats on the stove first, then transfer everything into your slow cooker. Let it cook on low for 6–8 hours or on high for 3–4 hours. The flavors come together beautifully.

2. How spicy is this chili?

This chili has a medium heat level that most people can handle. The jalapeños and hot sausage give it some kick, but it’s not too hot for kids. You can make it milder by using mild sausage and removing the jalapeño seeds. For more heat, add extra jalapeños or hot sauce.

3. Can I double this recipe?

Yes, you can double or even triple this recipe for big groups. Just make sure you have a pot big enough to hold everything. You might need to cook it a little longer to get all the flavors to blend together properly.

4. Can I cook this without beans?

Yes, you can. Some people prefer chili without beans. If you skip them, the chili will be more meaty and thick. Just let it simmer longer to keep the right texture.

Cooking this Pepper Belly Pete Chili Recipe at home makes me feel proud every time.

It’s rich, flavorful, and filling, with just the right amount of spice. I truly believe anyone can make this dish and enjoy it with family or friends.

Give it a try in your kitchen, and you’ll see why this chili has won so much praise.