If there’s one dish that unites sports nights, chilly fall evenings, and weekend family dinners, it’s a hearty bowl of chili. And when it comes to all-time favorites, Pepper Belly Pete’s Chili stands out not just as a recipe—but as a legend in its own right. This Texas-style chili hits the perfect balance between bold heat, deep smoky flavor, and rich, comforting texture.
In this blog, I’ll walk you through the classic recipe, smart ingredient swaps, expert cooking tips, and savvy storage ideas that many other recipes miss—so you get perfect chili every single time.
What Makes Pepper Belly Pete’s Chili So Special?
Pepper Belly Pete isn’t just a name — he’s a chili icon. His recipe has roots in Texas chili cook-off culture, where technique and seasoning matter as much as heartiness and depth. Rather than calling it “just another chili,” this recipe brings:
- Layered flavor from sausage, jalapeños, and Hatch chilies
- Excellent crowd-feeding volume
- Simple, achievable steps even for first-time chili makers
- Perfect balance of spice without overwhelming heat
Unlike many other chili blogs that leave out important kitchen tips or how to adjust heat and texture, we’ll cover all of that below.
Essential Ingredients
Here’s a breakdown of what you’ll need — and why each ingredient matters:
Meat & Flavor Base
- 3 pounds ground beef (80/20) – Adds savory richness and depth.
- 1 pound spicy breakfast sausage – Brings additional seasoning and bold flavor.
- 1 large onion, diced – Sweet undertones that mellow into the chili.
- 2 fresh jalapeños, chopped – Fresh heat you can adjust by removing seeds.
- 4 oz Hatch green chilies – Smoky kick and authentic southwestern flavor.
- 2 tbsp minced garlic – Fresh aromatics.
- 3 oz Williams Original chili seasoning (or custom blend) – The flavor backbone.
Tomato & Bean Base
- 6 oz tomato paste – Thickens and enriches chili texture.
- 44 oz diced tomatoes (undrained) – Juicy body and acidity balance.
- 44 oz tomato sauce – Base liquid that binds all ingredients together.
- 3 cans Bush’s Chili Magic Campfire Style beans – Adds heartiness and subtly smoky taste.
Pro tip: Don’t drain the beans — their juices help keep the chili saucy without thinning it unnecessarily.
How to Make Pepper Belly Pete’s Chili (Step-by-Step)
Let’s turn those ingredients into the kind of chili everyone will rave about.
Step 1 — Brown the Meats
- Heat a large 8-quart pot or Dutch oven over medium-high heat.
- Add the ground beef and use a wooden spoon to crumble it while it browns.
- Once cooked, drain excess grease.
- Add the breakfast sausage and cook until no longer pink.
Step 2 — Build the Flavor Base
- Stir in the tomato paste and coat the meats.
- Add onions, jalapeños, and Hatch chilies — cook for 5 minutes until softened.
- Add garlic and seasoning, stirring until fragrant.
Step 3 — Simmer to Perfection
- Pour in diced tomatoes and tomato sauce.
- Stir thoroughly and reduce heat to low.
- Cover and simmer for 1 hour, stirring occasionally.
Step 4 — Final Touch
- Add the beans with their juice.
- Simmer another 30 minutes so flavors fully meld.
And that’s it — your kitchen should now smell like pure comfort.
Nutritional Information (Per Serving)
| Nutrient | Amount |
| Calories | 350 |
| Total Fat | 22g |
| Saturated Fat | 8g |
| Cholesterol | 60mg |
| Sodium | 800mg |
| Total Carbohydrates | 18g |
| Dietary Fiber | 5g |
| Sugars | 5g |
| Protein | 24g |
| Vitamin A | 15% DV |
| Vitamin C | 20% DV |
| Calcium | 10% DV |
| Iron | 15% DV |
Ingredient Swaps & Customizations
Want to tailor this chili to your tastes or pantry?
Meat Alternatives
- Lean ground turkey for lighter chili
- Italian sausage (casings removed) instead of breakfast sausage
- Smoked brisket pieces for ultra-smoky richness
Spice Adjustments
- Less heat: Remove jalapeño seeds
- More heat: Add serrano peppers or a teaspoon of cayenne
- Smokier flavor: Add smoked paprika or a dash of liquid smoke
Bean Choices
Traditionally, Texas chili skips beans entirely — but Pepper Belly Pete embraces them. Swap Campfire Style beans for kidney beans or black beans if desired.
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What to Serve With It
A great chili isn’t just about the bowl — it’s the pairing:
- Warm cornbread — soft and buttery contrast
- Rice bowls — chili over rice makes it a complete meal
- Baked potatoes — chili-topped comfort food
- Tortilla chips — for crunch and scooping
Expert Tips for Chili That Wows
- Deglaze your pot: After browning, splash a little beef broth to scrape up flavorful bits.
- Taste as you go: Adjust salt and spice halfway through simmering.
- Simmer longer if possible: Extended cooking deepens flavor and improves texture.
- Warm bowls matter: Chili served in pre-heated bowls stays hotter longer.
Storage & Make-Ahead Instructions
- Make-ahead: Chili tastes even better the next day. Refrigerate 2 days early.
- Storing: Airtight containers in fridge up to 4 days.
- Freezing: Up to 3 months — label and leave space for expansion.
- Reheating: Stovetop recommended; add beef broth if too thick.
Frequently Asked Questions (FAQs)
1. Can I make this in a slow cooker?
Yes. Brown the meats first, then add all ingredients (minus beans) to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Add beans during the last 30 minutes.
2. Why add beans last?
Adding beans later prevents them from becoming overly soft and mushy.
3. How do I make the chili thicker?
Simmer uncovered for another 15–20 minutes or mix cornstarch with cold water and stir in.
4. Can I make it less spicy?
Remove seeds from jalapeños and use mild sausage.
Final Thoughts
Pepper Belly Pete’s Chili Recipe isn’t just another chili — it’s a rich, flavorful, crowd-pleasing experience that marries traditional Texas style with practical home cooking. Whether you’re feeding a crowd, prepping meals for the week, or just craving a bowl of comfort, this recipe delivers.
Ready to elevate your chili game? Grab your pot, follow these steps, and get ready for compliments you’ll remember long after the last spoonful.
