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Pepper Belly Petes Chili

Pepper Belly Pete’s Chili Recipe

Pepper Belly Pete’s Chili is a hearty Texas-style chili made with ground chuck, hot breakfast sausage, tomatoes, Hatch green chiles, jalapeños, onions, garlic, chili seasoning, and beans. It's known for its rich, smoky flavor, thick texture, and satisfying combination of beef and spices. Inspired by traditional Southern cooking, this chili is slowly simmered to allow the flavors to fully develop, creating a comforting dish that's perfect for any season.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pounds ground chuck
  • 1 pound hot breakfast sausage
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 2 fresh jalapeños seeded and finely diced (leave the seeds for extra heat if desired)
  • 2 10-ounce cans Hatch green chiles, drained
  • 2 14.5-ounce cans diced tomatoes, undrained
  • 2 15-ounce cans tomato sauce
  • 1 6-ounce can tomato paste
  • 2 packets Williams Original Chili Seasoning Mix or your favorite chili seasoning
  • 3 15-ounce cans Bush’s Best Chili Beans, undrained
  • 1 teaspoon kosher salt or to taste
  • ½ teaspoon freshly ground black pepper or to taste

Equipment

  • Large Dutch oven or heavy-bottomed stockpot
  • Wooden spoon or silicone spatula
  • Sharp chef's knife
  • Cutting board
  • Measuring cups & spoons
  • Can opener
  • Colander (if draining beans)
  • Ladle for serving
  • Serving bowls

Method
 

Step 1: Brown the Ground Chuck
  1. Heat a large Dutch oven over medium heat. Add the ground chuck and cook until it's browned, breaking it into small crumbles with a wooden spoon. Drain any excess grease if necessary and set the beef aside.
Step 2: Cook the Sausage
  1. Add the hot breakfast sausage to the same pot. Cook until fully browned, leaving a small amount of the rendered fat behind to build flavor.
    Tip: The sausage fat adds richness, so avoid draining it completely.
Step 3: Sauté the Vegetables
  1. Add the diced onion, chopped jalapeños, and minced garlic to the pot. Cook for about 5 minutes, stirring occasionally, until the onion becomes soft and fragrant.
Step 4: Add the Tomato Ingredients
  1. Stir in the diced tomatoes, tomato sauce, tomato paste, and Hatch green chiles. Mix everything well until fully combined.
Step 5: Season the Chili
  1. Sprinkle in the Williams Chili Seasoning Mix and stir thoroughly so the spices coat the meat and vegetables evenly.
Step 6: Return the Beef
  1. Add the browned ground chuck back into the pot. Stir until everything is evenly mixed.
Step 7: Simmer Slowly
  1. Reduce the heat to low, cover the pot, and let the chili simmer for about 1 hour, stirring every 15–20 minutes to prevent sticking.
    Tip: Slow simmering allows the flavors to blend and develop a richer taste.
Step 8: Add the Beans
  1. Stir in the chili beans and continue cooking uncovered for another 30 minutes until the chili thickens to your desired consistency.
Step 9: Taste and Adjust
  1. Taste the chili and season with salt, black pepper, or additional chili powder if needed. If the chili becomes too thick, stir in a little beef broth or water.
Step 10: Serve and Enjoy
  1. Ladle the hot chili into bowls and garnish with your favorite toppings such as shredded cheddar cheese, sour cream, sliced green onions, chopped cilantro, diced onions, or crushed tortilla chips. Serve with cornbread, crackers, or warm flour tortillas for a complete Texas-style meal.

Notes

A quick-cooked chili won't develop the same depth of flavor. Simmer for at least 1½ hours so the ingredients have time to blend together.