There’s something magical about a bowl of hearty, soul-warming chili that hits all the right notes. If you’ve ever tasted Pepper Belly Pete’s legendary chili and wished you could recreate that bold, meaty perfection at home, you’re in the right place.
This copycat pepper belly pete chili recipe captures every layer of robust flavor-from the perfectly seasoned ground chuck and spicy breakfast sausage to the kick of fresh jalapeños and Hatch green chilies.
Whether you’re feeding a crowd at a game day gathering or simply craving comfort food, this recipe delivers restaurant-quality results right from your kitchen.
What Does Pepper Belly Pete Chili Taste Like?
This pepper belly pete chili offers a complex flavor profile that’s both comforting and exciting. The first spoonful greets you with rich, savory meatiness from the ground chuck and hot breakfast sausage, followed by a gentle heat that builds from fresh jalapeños and Hatch green chilies.
The tomato base provides a slightly sweet, tangy backbone, while the beans add creamy texture and earthiness. The Williams chili seasoning ties everything together with warm spices like cumin and chili powder.
It’s hearty without being heavy, spicy without being overwhelming, and deeply satisfying with every bite.
Pepper Belly Pete Chili Recipe Ingredients You’ll Need
Main Ingredients:
- Ground Chuck – 3 pounds
- Hot Breakfast Sausage – 1 pound
- Large Yellow Onion – 1, finely chopped
- Fresh Jalapeños – 2 to 3, chopped (seeded for less heat)
- Fresh Garlic – 4 to 5 cloves, minced
- Canned Diced Tomatoes – 44 ounces
- Hatch Green Chilies – 4 ounces
- Tomato Sauce – 44 ounces
- Williams Chili Mix – 3 ounces
- Tomato Paste – 6 ounces
- Bush’s Best Chili Magic Medium Campfire Style Beans – 3 cans (15.5 ounces each)
Essential Kitchen Utensils:
- Large heavy-bottomed pot or Dutch oven (at least 8-quart capacity)
- Wooden spoon or sturdy spatula
- Sharp knife and cutting board
- Measuring cups and spoons
- Can opener
- Ladle for serving
Preparation and Cooking Time
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 10-12 generous portions
Copycat Pepper Belly Pete Chili Recipe
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 for deeper flavor. Cook the meat until it is completely browned and no pink remains, about 8–10 minutes. This caramelization is key to the chili’s rich taste.
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 rendered fat adds tremendous flavor to the pepper belly pete chili. Cook until the sausage is browned and cooked through, about 6–8 minutes.
Step 3: Sauté the Aromatics
Add the finely 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. This creates the flavor foundation for your copycat recipe.
Step 4: Add the Tomato Base
Add 44 ounces of diced tomatoes, 4 ounces of Hatch green chilies, 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. The paste adds concentrated tomato flavor and helps thicken the chili.
Step 5: Season with Chili Mix
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-you can always add more heat or salt at this stage.
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 at the bottom. The chili should bubble gently, not boil vigorously. This slow simmering helps blend all the flavors together perfectly and allows the meat to become incredibly tender.
Step 7: Add the Beans
After the first hour of simmering, add three cans of Bush’s Best Chili Magic beans (don’t drain them). Stir them in gently to avoid breaking them apart. The beans should be evenly distributed throughout the chili, adding both texture and heartiness.
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 rich, with all the flavors beautifully melded together. Taste one more time 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 into harmony. Serve hot with your favorite toppings and watch it disappear!
Customization and Pairing Ideas for Serving
1. Classic Toppings Bar Set up a toppings station with shredded sharp cheddar cheese, sour cream, diced red onions, fresh cilantro, sliced jalapeños, and crushed tortilla chips. This allows everyone to customize their bowl of pepper belly pete chili to their preference.
2. Cornbread Pairing Serve your copycat pepper belly pete chili recipe alongside warm, buttery cornbread or corn muffins. The slight sweetness of cornbread perfectly balances the chili’s heat and creates a classic comfort food combination.
3. Chili Cheese Fries Transform this recipe into loaded chili cheese fries by spooning it over crispy French fries, then topping with melted cheese, sour cream, and green onions. It’s a crowd-pleasing appetizer or main dish.
4. Chili Dogs Upgrade Use this hearty chili as a topping for hot dogs to create gourmet chili dogs. Add shredded cheese and diced onions for an elevated stadium-style experience that’s perfect for game day.
5. Heat Level Adjustment For a milder version, remove the seeds and membranes from the jalapeños and reduce them to just one pepper. For extra heat, leave the seeds in and add a diced serrano pepper or a dash of cayenne pepper.
6. Frito Pie Style Serve individual portions in small bags of Fritos corn chips for a fun, portable Frito pie. This presentation is perfect for outdoor gatherings, tailgating parties, or casual get-togethers.
7. Rice Bowl Base Spoon the chili over cooked white rice, cilantro-lime rice, or even quinoa for a garlic rice bowl. Top with avocado slices, lime wedges, and a dollop of Greek yogurt for a fresh, modern twist on traditional chili.
Tips for Perfect Pepper Belly Pete Chili
1. Don’t Skip the Browning
Taking time to properly brown the ground chuck creates those flavorful caramelized bits that add depth to your pepper belly pete chili. Resist the urge to rush this step-let some pieces get nice and golden before breaking them up completely.
2. Use Quality Ground Chuck
The 80/20 ground chuck ratio (80% lean, 20% fat) provides the perfect balance of flavor and moisture. Leaner meat will result in drier, less flavorful chili, while fattier blends can make it greasy.
3. Fresh is Best for Aromatics
While dried spices have their place, using fresh jalapeños and fresh garlic makes a noticeable difference in this copycat recipe. Fresh ingredients provide brightness and complexity that dried versions can’t match.
4. Embrace the Low and Slow Method
Patience is crucial when making authentic-tasting pepper belly pete chili. The two-hour simmer time isn’t just a suggestion-it allows flavors to meld, meat to become tender, and the sauce to develop that signature rich consistency.
5. Stir Regularly But Gently
Stirring every 15-20 minutes prevents scorching on the bottom while keeping the ingredients well-distributed. However, stir gently to keep the beans intact and maintain the chili’s hearty texture.
6. Layer Your Seasoning
Taste your chili at multiple stages and adjust seasoning accordingly. The Williams chili mix provides the base, but you might want to add extra salt, a pinch of sugar to balance acidity, or additional chili powder for more depth.
7. Make It Ahead
Like most chili recipes, this copycat pepper belly pete chili recipe tastes even better the next day. The overnight rest in the refrigerator allows all the flavors to marry beautifully, making it perfect for meal prep or preparing ahead for parties.
Storage and Reheating Guidance
Store leftover pepper belly pete chili in airtight containers in the refrigerator for up to 4 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months. Reheat on the stovetop over medium-low heat, stirring occasionally and adding a splash of water or broth if needed to restore consistency.
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 for deeper flavor. Cook the meat until it is completely browned and no pink remains, about 8–10 minutes. This caramelization is key to the chili’s rich taste.
- 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 rendered fat adds tremendous flavor to the pepper belly pete chili. Cook until the sausage is browned and cooked through, about 6–8 minutes.
- Add the finely 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. This creates the flavor foundation for your copycat recipe.
- Add 44 ounces of diced tomatoes, 4 ounces of Hatch green chilies, 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. The paste adds concentrated tomato flavor and helps thicken 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-you can always add more heat or salt at this stage.
- 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 at the bottom. The chili should bubble gently, not boil vigorously. This slow simmering helps blend all the flavors together perfectly and allows the meat to become incredibly tender.
- After the first hour of simmering, add three cans of Bush’s Best Chili Magic beans (don’t drain them). Stir them in gently to avoid breaking them apart. The beans should be evenly distributed throughout the chili, adding both texture and heartiness.
- Let the chili simmer for another 30 minutes with the lid on. Continue stirring every 10–15 minutes. The chili should be thick and rich, with all the flavors beautifully melded together. Taste one more time 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 into harmony. Serve hot with your favorite toppings and watch it disappear!
Video
Notes
Common Queries and FAQs
Below, we’ve answered the most common questions our community has about this recipe to help you cook with confidence.
Can I make pepper belly pete chili in a slow cooker?
Yes! After browning the meats and sautéing the aromatics on the stovetop, transfer everything to a slow cooker. Add all remaining ingredients except the beans, and cook on low for 6-7 hours. Add the beans during the last hour of cooking.
What can I substitute for Williams chili mix?
If you can’t find Williams chili mix, use a combination of 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon oregano, and salt and pepper to taste.
How spicy is this copycat pepper belly pete chili recipe?
This recipe has a medium heat level. The hot breakfast sausage, jalapeños, and Hatch chilies provide warmth without being overwhelming. You can easily adjust the heat by controlling the jalapeño seeds and choosing mild or hot sausage.
Can I use different beans?
While Bush’s Best Chili Magic beans are authentic to the original, you can substitute with pinto beans, kidney beans, or black beans. Drain and rinse canned beans if not using the Chili Magic variety to control sodium and liquid content.
Do I need to drain the meat?
No, don’t drain the ground chuck or sausage. The rendered fat carries flavor and helps create the rich, cohesive texture that makes pepper belly pete chili so delicious.
Can I double this recipe?
Absolutely! This recipe doubles well for large gatherings. Just make sure you have a pot large enough (at least 12-quart capacity) and you may need to extend the simmering time by 15-20 minutes to ensure everything cooks through.
What are Hatch green chilies and can I substitute them?
Hatch chilies are mild to medium-heat peppers from Hatch, New Mexico, known for their distinctive earthy, slightly sweet flavor. If unavailable, substitute with canned diced green chilies or roasted poblano peppers.
This copycat pepper belly pete chili recipe brings the beloved restaurant favorite straight to your home kitchen with minimal effort and maximum flavor.
The combination of perfectly seasoned meats, aromatic vegetables, and just the right blend of chilies and spices creates a bowl of chili that’s worth every minute of simmer time.
Whether you’re preparing it for a cozy family dinner or serving a crowd at your next gathering, this pepper belly pete chili is guaranteed to become a regular in your recipe rotation. Give it a try, and don’t forget to let me know how it turns out!
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