Pepper Belly Pete Chili Recipe

Pepper Belly Pete Chili Recipe isn’t just a recipe; it’s a roadside legend that has been enjoyed for years, bringing warmth and sparking its own stories.

This chili has rich flavors that blend into something memorable. It is bold and comforting, with just enough heat to keep it interesting. It turns simple ingredients into a tasty bowl of Texas soul.

The Story Behind Pepper Belly Pete Chili

This Pepper Belly Pete Chili Recipe comes from a roadside kitchen in Texas, where travelers would stop for a warm meal. The kitchen was run by a man named Pete.

Pete’s recipe uses ground chuck and hot breakfast sausage as a hearty base. He adds Hatch green chilies, jalapeños, and William’s chili mix to create a smoky and spicy flavor. This dish has become a favorite among many.

What Sets This Chili Apart

Many chili recipes use just one type of meat or a basic spice mix. This chili stands out due to its rich flavor, thanks to Hatch green chilies, which lend it a unique smoky taste that regular chili lacks.

My homemade chili is better because I let it simmer slowly, layer the spices carefully, and use fresh ingredients with care, rather than rushing, which makes a significant difference.

Pepper Belly Pete Chili Recipe Ingredients

Serves: 8–10 people

• Ground Chuck (3 lbs.): This adds richness and juiciness to the chili. Fresh from the butcher is best. For a leaner option, consider using ground turkey instead.
• Hot Breakfast Sausage (1 lb.): This brings a spicy flavor to the chili. Keep the fat for added taste.
• Large Onion (1): This adds sweetness and depth. Yellow onions work well in chili.
• Fresh Chopped Jalapeños (3–4): These add a spicy kick. Remove the seeds if you prefer a milder flavor.
• Minced Garlic (3 cloves): This provides a deep, savory base. Fresh Garlic mixes better than garlic powder, where canned Garlic lacks the punch and aroma.
• Diced Tomatoes (44 oz): These are juicy and chunky, adding body to the chili. Canned tomatoes give consistent results.
• Tomato Sauce (44 oz): This smooths the chili and adds a rich tomato flavor.
• Hatch Green Chilies (½ cup): These add a smoky, mild flavor to the chili. Don’t skip this ingredient. If you can’t find Hatch chilies, use poblano or Anaheim peppers as an alternative.
• Tomato Paste (¾ cup): This thickens the chili and enhances the tomato flavor.
• Williams Chili Mix (6 tbsp): This is the main seasoning. You can use it as is or create your own mix with cumin, paprika, and cayenne.
• Bush’s Best Chili Magic Beans (3 cans): These pre-seasoned beans add a smoky flavor. They are hearty and tasty.

Must-Have Kitchen Tools

1. Large heavy-bottomed pot or Dutch oven
2. Wooden spoon or spatula
3. Sharp knife & cutting board.
4. Measuring cups and spoons
5. Can opener

The Best Way to Make This Chili

Step 1: Brown the Ground Chuck

Heat your pot over medium-high. Add the ground chuck and break it up with a spoon. Let it brown to add flavor. Drain and set aside.

Step 2: Cook the Sausage

Add the sausage to the same pot. Do not drain the fat. Cook until brown and fragrant.

Step 3: Add the Onion, Jalapeños, and Garlic

Toss in the chopped Onion, jalapeños, and Garlic. Stir it often. Cook until soft and aromatic.

Step 4: Add Tomatoes and Chilies

Pour in diced tomatoes, tomato sauce, Hatch chilies, and tomato paste. Stir well to mix everything.

Step 5: Season and Simmer

Add the Williams chili mix. Stir to combine. Cover and simmer for 1 hour, stirring every 15 minutes.

Step 6: Add Beans and Final Simmer

Add the beans. Stir gently. Simmer uncovered for 30 more minutes. Let it rest for 10 minutes before serving.

Chili-Making Hacks You Should Know

1. Layer your spices, adding some early and some later.
2. Using fresh Garlic and peppers makes a significant difference.
3. Avoid boiling gently to blend flavors.
4. Balance the heat taste as you go.
5. Use a heavy pot; it helps keep the heat even.
6. Add a splash of apple cider vinegar at the end for brightness.

Make It Ahead and Store It Right

You can make this chili a day ahead. It tastes even better the next day, as the flavors have deepened.

To store, let it cool and place it in airtight containers. Refrigerate for up to 4 days. Freeze in portions for up to 3 months.

To reheat, warm slowly on the stove. If frozen, thaw overnight in the fridge.

Signs it has gone bad: sour smell, mold, or slimy texture. Always double-check before reheating.

How to Serve and Enjoy This Chili

This chili is paired well with cornbread, baked potatoes, or tortilla chips. Serve it with shredded cheese, sour cream, or chopped onions.

It is excellent for solo meals or feeding a crowd. My favorite combo is chili with buttery cornbread and cold iced coffee to cool the heat and complement the flavor.

You can also turn it into chili dogs, chili mac, or nacho topping.

For presentation, serve in a deep bowl with toppings layered on top. Add a sprinkle of fresh cilantro for color.

What People Ask Me About This Chili

Helpful Answers for Chili Lovers

1. Can I add vegetables?

Yes! Bell peppers, corn, or zucchini are suitable options. Add them with the onions so they cook down.

2. What is the best cheese topping?

Sharp cheddar melts well and adds bold flavor. Pepper Jack is great for an extra spicy kick.

3. Is it too spicy for kids?

Remove jalapeño seeds and use mild sausage. You can also skip the chili mix and use a homemade mild blend.

4. How to cook in a slow cooker?

Brown the meat first, then add all the ingredients to the slow cooker and cook on low for 6 hours.

5. Can I make it less thick?

Add a splash of beef broth or water during the final simmer.

6. What is the best way to thicken the chili?

Tomato paste does the job well. If you want it to be thicker, let it simmer uncovered for a longer period or mash a few beans to release their starch.

7. Can I add sugar to balance acidity?

A pinch of sugar can help if the tomatoes taste too sharp. I sometimes add a teaspoon of brown sugar for a hint of sweetness.

8. Can I use other beans?

Sure! Pinto, black, or kidney beans are suitable options. Just make sure they are cooked and seasoned well.

Continue to Content

Yield: 8

Pepper Belly Pete Chili Recipe

Print

Bold and smoky, Pepper Belly Pete Chili Recipe boasts rich flavor and hearty ingredients, taking just 2 hrs. to prepare and serving 8 people.

Prep Time: 20 minutes

Cook Time: 2 hours 30 minutes

Resting Time: 10 minutes

Total Time: 3 hours

Ingredients

• 3 lbs. fresh ground chuck
• 1 lb. hot breakfast sausage
• 1 large yellow onion, diced
• 3–4 fresh jalapeños, chopped
• 3 cloves garlic, minced
• 44 oz diced tomatoes
• 44 oz tomato sauce
• 4 oz Hatch green chilies
• 6 oz tomato paste
• 3 oz Williams chili mix
• 3 cans Bush’s Best Chili Magic (medium campfire style beans)

Instructions

1. Heat your pot over medium-high. Add the ground chuck and break it up with a spoon. Let it brown to add flavor. Drain and set aside.
2. Add the sausage to the same pot. Do not drain the fat. Cook until brown and fragrant.
3. Toss in the chopped Onion, jalapeños, and Garlic. Stir it often. Cook until soft and aromatic.
4. Pour in diced tomatoes, tomato sauce, Hatch chilies, and tomato paste. Stir well to mix everything.
5. Add the Williams chili mix. Stir to combine. Cover and simmer for 1 hour, stirring every 15 minutes.
6. Add the beans. Stir gently. Simmer uncovered for 30 more minutes. Let it rest for 10 minutes before serving.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 520

I recommend using fresh ingredients whenever possible, especially for the meat and peppers. The magic happens during the simmer, when the smell fills your kitchen and the flavors come alive. Just follow your taste and enjoy every bite.