Pepper Belly Pete’s Chili Recipe

Pepper Belly Pete’s Chili Recipe is more than just a bowl of chili – it’s a taste of true Texas comfort.

This hearty recipe comes straight from Pepper Belly Pete, the cowboy cook who turned his love for Southern food into an online sensation and a best-selling cookbook. His chili won first place at a Texas State Chili Cook-off, showing it’s truly as authentic as it comes.

I’ve always loved how a good pot of chili brings people together – friends gathering around the table and the smell of slow-cooked beef. That’s exactly what this recipe does. It’s bold, rich, and full of that smoky flavor Texas chili is famous for.

This famous recipe lives in his cookbook, where over 100 Southern recipes fill the pages. The chili has a deep, smoky taste that makes it stand apart from regular chili. Each spoonful brings bold flavors that Texans have loved for generations.

Today, you can make this champion chili at home. The Pepper Belly Pete’s Chili Recipe is simple enough for anyone to try.

Why You’ll Love This Pepper Belly Pete’s Chili Recipe

1. Perfect Heat Balance – The combination of jalapeños, Hatch green chilies, and spicy sausage creates layers of warmth without overwhelming your mouth.
2. Simple Steps – No complicated techniques here. Brown the meat, add ingredients, and let everything simmer. Easy enough for your first time making chili.
3. Feeds a Crowd – This recipe makes a large batch, perfect for game days, family gatherings, or meal prep for the week.
4. Budget-Friendly – Uses affordable, easy-to-find ingredients that won’t empty your wallet.

Pepper Belly Pete’s Chili Ingredients

Meat & Flavor Base

• 3 pounds ground beef (80/20): The foundation of this chili starts with ground beef that has an 80/20 lean-to-fat ratio. This ratio keeps the chili moist and flavorful. The fat adds richness to every bite. You can substitute with 90/10 for a leaner option, but the chili may taste slightly less rich. Ground turkey also works but will change the traditional Texas flavor.
• 1 pound spicy breakfast sausage: This ingredient brings extra flavor and heat to the pot. The spices in breakfast sausage add depth you can’t get from plain ground meat. Look for brands like Jimmy Dean Hot or any spicy variety. For less heat, use regular breakfast sausage instead. Italian sausage (removed from casings) makes a good substitute.
• 1 large onion: Onions add sweetness and depth to the base flavors. Yellow onions work best for this recipe. White onions also work fine. Dice them into small pieces so they blend into the chili. For a milder taste, use sweet onions like Vidalia.
• 2 fresh jalapeños: Fresh jalapeños bring bright, green heat to the pot. Leave seeds in for more spice or remove them for milder heat. You can substitute with 4 ounces of canned jalapeños, though fresh tastes better. For extra heat, try serrano peppers instead.
• 4 ounces Hatch green chili: Hatch chilies come from New Mexico and have a unique, smoky flavor. You’ll find them canned in most grocery stores. They add mild to medium heat depending on the variety. Anaheim peppers make a good substitute. Regular green chilies work too.
• 2 tablespoons freshly spooned garlic: Fresh garlic brings sharp, pungent flavor that mellows as it cooks. Jarred minced garlic works in a pinch. You can also use 6 fresh cloves, minced. Garlic powder doesn’t provide the same fresh taste, so avoid it.
• 3 ounces Williams original chili seasoning: This seasoning blend belongs to Pete’s own brand. It contains the perfect mix of spices for Texas-style chili. You can substitute with a quality chili powder blend. Make your own by mixing 3 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon paprika, and 1 teaspoon oregano.

Tomato & Bean Mix

• 6 ounces tomato paste: Tomato paste thickens the chili and adds concentrated tomato flavor. It creates the rich, deep red color we love in Texas chili. One small can usually equals 6 ounces.
• 44 ounces diced tomatoes: Canned diced tomatoes add chunks and body to the chili. Two standard 22-ounce cans equal 44 ounces. Look for fire-roasted varieties for extra flavor. Fresh tomatoes work but require more cooking time. Don’t drain the juice from the cans.
• 44 ounces tomato sauce: Tomato sauce creates the base liquid for the chili. It helps all the flavors blend together during cooking. You’ll need about three 15-ounce cans to reach 44 ounces. Crushed tomatoes can substitute but will change the texture slightly.
• 3 cans (15.5 ounces each) Bush’s Chili Magic Campfire style: These beans come pre-seasoned and add heartiness to the chili. The Campfire style includes pinto beans with seasonings. You can substitute with regular pinto beans, but add extra chili powder for flavor. Kidney beans also work.

Essential Kitchen Equipment

1. Large pot or Dutch oven – Needs 8-quart capacity minimum
2. Wooden spoon – For stirring ingredients thoroughly
3. Sharp knife – Chopping onions and peppers
4. Cutting board – Safe prep surface
5. Measuring cups – Accurate ingredient portions
6. Measuring spoons – For seasonings and garlic
7. Can opener – Opening canned ingredients
8. Colander – Draining cooked ground beef

How To Make Pepper Belly Pete’s Chili

Step 1 | Cook the Meats

Place your large pot on the stove over medium-high heat. Add the three pounds of ground beef. Use your wooden spoon to break it up into small pieces as it cooks. Once the beef is fully browned, carefully drain the extra grease from the pot. Then, add the one pound of spicy breakfast sausage to the same pot with the beef.

Step 2 | Build the Flavor Base

While the sausage is cooking with the beef, add the six ounces of tomato paste. Stir it in really well. Next, add your chopped large onion, the two chopped jalapeños, and the four ounces of Hatch green chilies. Stir everything together and let it cook for about five minutes.

Now, add the two tablespoons of freshly minced garlic and the three ounces of Williams chili seasoning. Stir for one more minute until it smells amazing.

Step 3 | Simmer the Chili

Pour in the forty-four ounces of diced tomatoes and the forty-four ounces of tomato sauce. Stir all the ingredients together until they are completely mixed. Put the lid on your pot and let the chili simmer on low heat for one full hour. Stir it every so often so it does not stick to the bottom.

Step 4 | Add the Final Touch

After the hour is up, open the three cans of Bush’s Chili Magic Campfire Style beans. Pour them into the chili, juice and all. Stir the beans in really well.

Put the lid back on the pot and let it simmer for another thirty minutes. Then, your Pepper Belly Pete’s Chili Recipe is ready to enjoy!

Recipe Perfection Tips

• Use Quality Meat: Start with fresh ground beef and sausage. Higher-quality meat means better flavor. Avoid frozen meat if possible, as it can release extra water and make the chili watery.
• Deglaze the Pot: After browning the meat and adding tomato paste, pour in a splash of beef broth or water and scrape the bottom of the pot with your spoon. This lifts all those tasty browned bits (called “fond”) and adds rich flavor to the chili base.
• Taste as You Go: Every brand of tomato sauce or chili seasoning tastes a little different. After the chili has simmered for 30 minutes, taste and adjust with salt, pepper, or more seasoning if needed.
• Don’t Rush the Simmer: The longer the chili simmers, the better it gets. If you have time, let it cook an extra 30–45 minutes on very low heat. It deepens the flavor and thickens naturally.
• Perfect Serving Tip: Serve your chili in warm bowls. It keeps the chili hot longer, especially if you’re adding cold toppings like sour cream or cheese.

What Goes Well with Pepper Belly Pete’s Chili

Pepper Belly Pete’s Chili is bold, smoky, and packed with flavor, which makes it easy to pair with all kinds of simple sides.

One of the best matches is warm cornbread – the soft, buttery sweetness balances the spice of the chili perfectly.

For something special, spoon the chili over a bed of fluffy white rice. It soaks up the thick sauce and turns one bowl into a full, filling meal.

Baked potatoes are another great choice. When topped with a big scoop of chili, melted cheese, and sour cream, they taste like comfort in every bite.

If you want something crunchy, tortilla chips make a fun way to eat your chili, almost like nachos in a bowl. A cool bowl of coleslaw also works well, giving a fresh and creamy contrast to the warm chili.

Make-Ahead and Storage

Make-Ahead: Prepare this chili up to two days early for even better flavor. Cook completely, then cool to room temperature. Transfer to an airtight container and refrigerate.

How to Store: Cool leftover chili completely before storing. Use airtight containers and refrigerate for up to 4 days. Always use clean spoons when scooping portions. Check for freshness before eating.

How to Reheat: Stovetop works best. Heat over medium-low, stirring frequently. Add water or broth if too thick. For microwave, heat in 2-minute intervals, stirring between.

Freezing: Freeze for up to 3 months in freezer-safe containers. Leave one inch of space at the top. Thaw overnight in the refrigerator. Reheat on stovetop, adding broth if needed.

Pepper Belly Pete’s Chili Recipe FAQs

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

Yes, you can. First, brown and drain the ground beef and sausage in a skillet on the stove. Then, put all of the ingredients, except for the beans, into your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the beans during the last 30 minutes of cooking so they do not get too soft.

2. How can I make this recipe taste more smoky?

The Bush’s Campfire Style beans already add some smokiness. For an even deeper flavor, you can add a teaspoon of smoked paprika when you add the other seasonings. A little splash of liquid smoke is another strong option.

3. My chili is too thin. How can I thicken it?

The easiest way is to let it simmer without a lid for an extra 15-20 minutes. The liquid will reduce and the chili will get thicker. You can also mix 2 tablespoons of cornstarch with ¼ cup of cold water and stir it into the simmering chili.

4. Why do I add the beans at the end?

Adding the beans during the last 30 minutes of cooking prevents them from becoming too mushy. This way, they keep their shape and a nice texture in the final chili.

Continue to Content

Pepper Belly Pete’s Chili Recipe

Yield: About 10–12 servings

Prep Time: 20 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 50 minutes

Cook the legendary Pepper Belly Pete’s Chili Recipe tonight—authentic Texas chili with bold spice and hearty flavor!

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Ingredients

Meat & Flavor Base

• 3 pounds ground beef (80/20)
• 1 pound spicy breakfast sausage
• 1 large onion, diced
• 2 fresh jalapeños, chopped
• 4 ounces Hatch green chilies
• 2 tablespoons freshly minced garlic
• 3 ounces Williams Original Chili Seasoning (or substitute blend)

Tomato & Bean Mix

• 6 ounces tomato paste
• 44 ounces diced tomatoes (two 22-ounce cans, undrained)
• 44 ounces tomato sauce (about three 15-ounce cans)
• 3 cans (15.5 ounces each) Bush’s Chili Magic Campfire Style beans

Instructions

1. Place your large pot on the stove over medium-high heat. Add the three pounds of ground beef. Use your wooden spoon to break it up into small pieces as it cooks. Once the beef is fully browned, carefully drain the extra grease from the pot. Then, add the one pound of spicy breakfast sausage to the same pot with the beef.
2. While the sausage is cooking with the beef, add the six ounces of tomato paste. Stir it in really well. Next, add your chopped large onion, the two chopped jalapeños, and the four ounces of Hatch green chilies. Stir everything together and let it cook for about five minutes. Now, add the two tablespoons of freshly minced garlic and the three ounces of Williams chili seasoning. Stir for one more minute until it smells amazing.
3. Pour in the forty-four ounces of diced tomatoes and the forty-four ounces of tomato sauce. Stir all the ingredients together until they are completely mixed. Put the lid on your pot and let the chili simmer on low heat for one full hour. Stir it every so often so it does not stick to the bottom.
4. After the hour is up, open the three cans of Bush's Chili Magic Campfire Style beans. Pour them into the chili, juice and all. Stir the beans in really well. Put the lid back on the pot and let it simmer for another thirty minutes. Then, your Pepper Belly Pete’s Chili Recipe is ready to enjoy!

Nutrition Information:

Serving Size: (Per Serving)
Amount Per Serving: Calories: 435Total Fat: 23gSaturated Fat: 8gTrans Fat: .3gCholesterol: 85mgSodium: 980mgCarbohydrates: 28gFiber: 8gProtein: 31g

Pepper Belly Pete’s Chili Recipe is a rich, smoky dish that’s perfect for any table. It’s hearty, flavorful, and simple to prepare, making it a favorite for family meals, gatherings, or a cozy night in.

This chili turns an ordinary day into a special meal everyone will enjoy.