Pepper Belly Pete Chili Recipe
You know that feeling when you find a chili recipe so good you just have to share it? That’s how I feel about this Pepper Belly Pete Chili Recipe. It’s famous! N. Dee Williams is the man behind the viral sensation known as Pepper Belly Pete.
His thick, meaty chili became famous and won contests all over Texas. I got hooked after trying it from his cookbook, and now I make it all the time at home.
This copycat recipe brings all those amazing flavors to your kitchen. The secret is using both ground chuck and hot breakfast sausage. The meat makes it rich and filling.
I love making this on cold days when my family wants something warm and hearty. You can smell it cooking from rooms away.
Today, I’m sharing my home-style version of this dish – a copycat Pepper Belly Pete Chili Recipe that’s easy to make and big on flavor.
Why You’ll LOVE This Copycat Recipe!
This Pepper Belly Pete Chili Recipe will become your new favorite comfort food!
The secret is in the combination of ground chuck and hot breakfast sausage. This duo creates a rich, meaty base that’s simply amazing. The Williams chili mix adds the perfect blend of spices without any guesswork.
You don’t need to measure out ten different spices – it’s all in one package! The Hatch green chilies give it that authentic southwestern flavor that makes Pete’s chili so special.
What I love most is how this chili gets better as it sits. The flavors blend together beautifully, making leftovers even more delicious than the first serving.
Pepper Belly Pete Chili Recipe Ingredients
- Ground Chuck (3 pounds): This is the base of the chili. It’s beef with a bit of fat, which makes the chili rich and juicy. Use fresh ground chuck from the butcher for the best flavor.
- Hot Breakfast Sausage (1 pound): This adds a spicy, savory punch. It’s pork sausage with seasonings like pepper and sage. Do not drain the fat—it gives extra flavor.
- Large Onion (1): A yellow onion works best. Chop it finely so it blends into the chili.
- Fresh Jalapeños (2–3): Remove the seeds for less spice. Chop them small for even flavor.
- Fresh Garlic (4–5 cloves): Garlic gives a deep, savory taste. Mince it finely so it melts into the chili. Fresh is much better than powdered.
- Diced Tomatoes (44 ounces): Canned diced tomatoes make the chili juicy and give it a nice texture.
- Hatch Green Chilies (4 ounces): These are mild, smoky peppers from New Mexico. They add a unique flavor that makes the chili special.
- Tomato Sauce (44 ounces): This smooths out the chili and adds a rich tomato taste. It ties all the flavors together.
- Williams Chili Mix (3 ounces): It’s a blend of spices like chili powder and cumin. It’s easy to find and makes the chili taste amazing.
- Tomato Paste (6 ounces): This thickens the chili and boosts the tomato flavor. It’s like a concentrated version of tomato sauce.
- Bush’s Best Chili Magic Medium Campfire Style Beans (3 cans, 15.5 ounces each): These beans are pre-seasoned with chili spices. They’re hearty and add a smoky, campfire taste.
Kitchen Equipment Needed
- Large Pot or Dutch Oven: A 6-quart pot is perfect for cooking everything. It holds all the ingredients and keeps heat even.
- Wooden Spoon: For stirring the meat and mixing everything.
- Cutting Board and Knife: To chop the onion, jalapeños, and garlic.
- Can Opener: For opening the cans of tomatoes, chilies, and beans.
- Measuring Spoons: To measure the chili mix or spices if you’re making your own.
- Stove: You’ll cook everything on the stovetop.
How To Make Pepper Belly Pete Chili
Step 1 | Brown the Ground Chuck
Heat a large pot over medium-high heat. Add 3 pounds of ground chuck and cook it, breaking it up with a wooden spoon as it cooks. Allow some pieces to develop a nice brown color. Cook the meat until it is completely browned and no pink remains, about 8–10 minutes.
Step 2 | Cook the Breakfast Sausage
In the same pot, add 1 pound of hot breakfast sausage. Cook it over medium heat, breaking it up into small pieces as it cooks. Do not drain the sausage, as the fat adds great flavor to the chili. Cook until the sausage is browned and cooked through, about 6–8 minutes.
Step 3 | Add the Texas Trinity
Add diced onion, chopped jalapeños, and minced garlic to the pot with the sausage. Cook for about 5 minutes, stirring often. The onion should become soft and translucent, and the mixture should be aromatic.
Step 4 | Add the Tomato Ingredients
Add 44 ounces of diced tomatoes, 4 ounces of Hatch green chili, 44 ounces of tomato sauce, and 6 ounces of tomato paste. Stir everything together well to ensure the tomato paste is fully incorporated and doesn’t clump.
Step 5 | Season the Chili
Add 3 ounces of Williams chili mix and stir it in thoroughly. Ensure the seasoning is evenly distributed throughout the chili. Taste and adjust the seasoning if needed.
Step 6 | First Simmer
Cover the pot with a lid and let the chili simmer on low heat for about 1 hour. Stir every 15–20 minutes to prevent sticking. The chili should bubble gently, not boil vigorously. This slow simmering helps blend the flavors together perfectly.
Step 7 | Add the Beans
After the first hour of simmering, add three cans of Bush’s Best Chili Magic beans. Stir them in gently to avoid breaking them apart. The beans should be evenly distributed throughout the chili.
Step 8 | Final Simmer
Let the chili simmer for another 30 minutes with the lid on. Continue stirring every 10–15 minutes. The chili should be thick, and all the flavors should be well combined. Taste and adjust the seasoning if necessary.
Step 9 | Rest and Serve
Turn off the heat and let the chili rest for 10 minutes before serving. This allows it to thicken further and lets the flavors settle. Serve hot with your favorite toppings.
Chef’s Note + Tips
- Chop Veggies Small: Dice that onion and mince that garlic finely! They should almost disappear into the chili, just leaving flavor.
- Seed the Jalapeños: Seriously, scrape out those seeds and white ribs unless you love serious heat. It makes a big difference.
- Low and Slow Simmer: Don’t rush the simmering time! That slow cooking is where the magic happens, blending all the flavors deeply.
- Stir, Stir, Stir: Especially during the long simmers. It prevents the chili from sticking and burning on the bottom. Burnt chili is sad chili.
- Taste as You Go: After adding the chili mix and again at the end. Adjust salt or a tiny pinch of sugar if the tomatoes taste too sharp.
- Leftovers Rule: This chili tastes even better the next day! The flavors get to know each other even more.
- Spice Control: Want it milder? Use mild sausage, only 1 seeded jalapeño, or skip the jalapeños. Want hotter? Add a pinch of cayenne pepper or use a spicier sausage. Keep some seeds in the jalapeños!
- Thickness: If it seems too thick after resting, stir in a splash of water or broth. If it’s too thin, simmer it uncovered for 10-15 more minutes.
What to Serve with Chili
This chili goes great with simple sides. I usually serve it with a piece of warm cornbread or saltine crackers. Sometimes I spoon it over baked potatoes or rice to make it a full meal.
Pepper Belly Pete used to serve his chili with a side of grilled Texas toast and a handful of chopped onions on top. A little shredded cheddar and a spoon of sour cream don’t hurt either. For drinks, cold iced tea or soda fits just right.
You can also serve it with tortilla chips and a side of guacamole. The chili is so hearty that you don’t need much more.
How To Store Leftover Chili
This chili keeps really well in the fridge for up to 5 days. Let it cool completely before putting it in containers. Use airtight containers to keep it fresh.
You can freeze it for up to 3 months. Put it in freezer-safe containers or bags. Leave some room at the top because it expands when frozen.
To reheat from the fridge, warm it slowly on the stove over low heat. Stir often so it doesn’t stick. Add a little water or broth if it gets too thick.
To reheat from frozen, thaw it overnight in the fridge first. Then warm it on the stove like above. You can also reheat it in the microwave in 30-second intervals, stirring between each interval.
You’ll know the chili has gone bad when it smells sour or off. Don’t eat it if it has any strange colors or fuzzy spots growing on it.
Pepper Belly Pete Chili Recipe FAQs
Yes, you can adapt this recipe for a slow cooker. Brown the meat and sausage first in a pan, then add everything except the beans to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the beans during the last hour of cooking.
Yes, you can use ground beef, ground turkey, or even ground chicken. The taste will change a bit, but the recipe still works well.
Try shredded cheese, sour cream, chopped onions, jalapeños, or fresh cilantro. Some people like to add a squeeze of lime juice.
No, don’t do that. After cooking, let it cool down for about an hour, then store it in the fridge. Chili left out overnight is not safe to eat.
Pepper Belly Pete Chili Recipe
Ingredients
Equipment
Method
- Heat a large pot over medium-high heat. Add 3 pounds of ground chuck and cook it, breaking it up with a wooden spoon as it cooks. Allow some pieces to develop a nice brown color. Cook the meat until it is completely browned and no pink remains, about 8–10 minutes.
- In the same pot, add 1 pound of hot breakfast sausage. Cook it over medium heat, breaking it up into small pieces as it cooks. Do not drain the sausage, as the fat adds great flavor to the chili. Cook until the sausage is browned and cooked through, about 6–8 minutes.
- Add diced onion, chopped jalapeños, and minced garlic to the pot with the sausage. Cook for about 5 minutes, stirring often. The onion should become soft and translucent, and the mixture should be aromatic.
- Add 44 ounces of diced tomatoes, 4 ounces of Hatch green chili, 44 ounces of tomato sauce, and 6 ounces of tomato paste. Stir everything together well to ensure the tomato paste is fully incorporated and doesn’t clump.
- Add 3 ounces of Williams chili mix and stir it in thoroughly. Ensure the seasoning is evenly distributed throughout the chili. Taste and adjust the seasoning if needed.
- Cover the pot with a lid and let the chili simmer on low heat for about 1 hour. Stir every 15–20 minutes to prevent sticking. The chili should bubble gently, not boil vigorously. This slow simmering helps blend the flavors together perfectly.
- After the first hour of simmering, add three cans of Bush’s Best Chili Magic beans. Stir them in gently to avoid breaking them apart. The beans should be evenly distributed throughout the chili.
- Let the chili simmer for another 30 minutes with the lid on. Continue stirring every 10–15 minutes. The chili should be thick, and all the flavors should be well combined. Taste and adjust the seasoning if necessary.
- Turn off the heat and let the chili rest for 10 minutes before serving. This allows it to thicken further and lets the flavors settle. Serve hot with your favorite toppings.
Now you’ve got the full Pepper Belly Pete Chili Recipe in your hands—simple, bold, and packed with flavor. It’s one of those dishes that brings comfort with every bite.
Try it for yourself, and don’t forget to make it your own. A good pot of chili is always worth it.
