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!