Go Back
pepper belly pete chili recipe
Aldrick Winters

Pepper Belly Pete Chili Recipe

This hearty chili is packed with bold, smoky flavors and a perfect balance of spice and richness. Thick, comforting, and deeply savory, it’s ideal for family dinners, game days, or cozy winter nights.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 10
Course: Main Dishes
Cuisine: American
Calories: 435
Ingredients Equipment Method Video Notes

Ingredients
  

  • 3 pounds ground chuck (80/20)
  • 1 pound spicy breakfast sausage (mild or hot)
  • 1 large yellow onion, diced
  • 2 medium bell peppers, diced (red or green)
  • 2 jalapeños minced (remove seeds for milder)
  • 6 cloves garlic, minced
  • 3 ounces Williams Original Chili
  • 3 tablespoons tomato paste
  • 44 ounces diced tomatoes (fire-roasted if available)
  • 22 ounces crushed tomatoes
  • 3 cans Bush’s Chili Magic beans (optional for version with beans)
  • 2 cups beef broth
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil or sausage fat (for sautéing)

Equipment

  • Dutch oven or large heavy pot
  • Wooden spoon
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Ladle

Method
 

  1. Brown the Meats: Heat oil in a Dutch oven over medium-high. Add ground beef and sausage, breaking apart until fully browned with caramelized bits.
  2. Sauté Vegetables: Add onions, bell peppers, and jalapeños. Cook until softened and fragrant, about 5 minutes.
  3. Add Garlic & Tomato Paste: Stir in minced garlic and tomato paste; cook 1–2 minutes until paste darkens slightly.
  4. Add Tomatoes & Broth: Pour in diced and crushed tomatoes with beef broth, stirring to combine and deglaze the pot.
  5. Simmer Slowly: Reduce heat to low, cover partially, and simmer for 60–75 minutes. Stir occasionally, letting flavors meld.
  6. Add Beans (Optional): If using, stir in Bush’s Chili Magic beans during the last 15 minutes of cooking.
  7. Taste and Adjust: Sample for seasoning, adjusting salt, pepper, or chili for desired heat.
  8. Rest Before Serving: Let chili rest 10 minutes to thicken and allow flavors to deepen.
  9. Serve Hot: Ladle into bowls with desired toppings such as shredded cheese, sour cream, or fresh cilantro.

Video

Notes

  • For milder chili, remove jalapeño seeds and reduce chili powder.
  • Let the chili simmer slowly; rushing will make the flavors less rich.
  • Use a Dutch oven for best depth of flavor, but a heavy pot or slow cooker works too.