There’s nothing quite like a steaming pot of chili simmering on the stove, especially when the weather turns chilly and you’re craving comfort food. My best Pepper Belly Pete chili recipe is the one-pot wonder that always comes to the rescue on nights like these. It’s hearty, warming, and filled with layers of flavor that build as it cooks low and slow.
This recipe comes straight from family tradition, with a touch of personality added along the way. I grew up having chili around Halloween, and it always felt like the perfect dish for dark, stormy nights when you needed something to fill you up after a long evening out.
The best part? This Texas Pepper Belly Pete Chili Recipe with Beans is simple, approachable, and flexible. Whether you’re cooking for a weekend gathering, a family dinner, or just for yourself with plenty of leftovers, this dish is sure to be a hit at your table.
Why You Will Love This Best Pepper Belly Pete Chili Recipe
This chili is bold yet balanced, smoky but not overpowering. The blend of pork, beef, and veal creates a rich base that gives the dish incredible depth. If you prefer, you can swap in turkey or a single type of meat, but the combination really elevates the flavor.
Smoked paprika and chili powder bring warmth without being fiery, while coriander and celery salt add subtle notes that make every spoonful interesting. The fire-roasted tomatoes infuse the dish with a touch of sweetness and smokiness, making it taste like it simmered for hours in a rustic kitchen.
Finally, the addition of beans, hot sauce, and fresh cilantro ties it all together. It’s thick, hearty, and deeply satisfying-perfect with a dollop of sour cream, some shredded cheese, and crunchy corn chips on top.
Ingredients Used in This Pepper Belly Pete Chili Recipe
- 2 lbs ground meat (pork, beef, veal mix, or turkey)
- 1 tbsp oil
- 1 large onion, chopped
- 4 stalks celery, sliced
- 4 cloves garlic, minced
- 2 large green bell peppers, diced
- 2 tbsp chili powder
- 2 tbsp smoked paprika
- 1 tbsp ground coriander
- 1 tsp celery salt
- Salt and black pepper to taste
- 2 cans (14 oz) fire-roasted tomatoes, drained (reserve liquid)
- 2 cans (14 oz) kidney beans, drained (reserve liquid)
- 2 tbsp hot sauce (such as Crystal or Tabasco)
- 2 tbsp fresh cilantro (or parsley), chopped
- Optional toppings: shredded cheese, sour cream, corn chips
Essential Kitchen Equipment Required
- Dutch oven or large pot
- Wooden spoon or spatula
- Sharp knife & cutting board
- Measuring spoons & cups
- Ladle
Prep Time: 20 minutes
Cook Time: 3–4 hours (simmering)
Total Time: About 4 hours
Yield: 6–8 servings
How To Make Best Pepper Belly Pete Chili?
1. Heat oil in a Dutch oven over medium heat. Add ground meat and brown for 7–10 minutes. Remove and drain excess fat.
2. In the same pot, sauté onion and celery with a pinch of salt and pepper until softened.
3. Add garlic and cook for 1 minute, then stir in chili powder, smoked paprika, coriander, and celery salt. Let spices toast for 1–2 minutes.
4. Add diced bell peppers and cook until slightly softened.
5. Return browned meat to the pot. Stir in fire-roasted tomatoes and kidney beans. Gradually add reserved liquid as needed to reach desired consistency.
6. Mix in hot sauce, cover, and let simmer on low heat for 3–4 hours, stirring occasionally.
7. Before serving, stir in fresh cilantro (or parsley).
8. Serve hot with toppings like cheese, sour cream, and corn chips.
Notable Tips to Make This Best Pepper Belly Pete Chili Recipe Perfect
Here are some notable tips, that can help you to make this recipe perfect in the very first attempt. Check below
1. Brown the meat first. This makes the chili taste rich and yummy. Don’t skip it!
2. Drain the fat. After browning, pour off the extra grease so your chili is not oily.
3. Cook the veggies slow. Onions, celery, and peppers get sweeter when they cook slowly.
4. Toast the spices. Let your chili powder and paprika warm up in the pot. This makes the flavor big and bold.
5. Add beans last. Don’t put beans in too early. They can get mushy if they cook too long.
6. Use fire-roasted tomatoes. They give a smoky taste that makes the chili extra special.
7. Taste as you go. Chili is all about flavor. Add a little salt, then taste, and adjust.
8. Simmer low and slow. Let the chili bubble gently for hours. The longer it cooks, the better it tastes.
9. Add fresh herbs at the end. Cilantro or parsley makes the chili bright and fresh.
10. Top it your way. Sour cream, cheese, or chips on top make it fun and tasty for everyone.
Some Delicious Ways to Enjoy This Best Pepper Belly Pete Chili
Whether it’s a party, family function or you are enjoying this Best Pepper Belly Pete Chili at your home, the following serving ideas can make your meal more comfortable and delicious to enjoy.
1. Classic Cornbread Side – Nothing beats a slice of warm, buttery cornbread alongside a steaming bowl of chili. We always tear off a piece and dip it right in-it soaks up the flavors perfectly.
2. Over Rice – On busy weeknights, we love serving our chili over fluffy white or brown rice. It stretches the meal, and every bite is comforting and filling.
3. With Tortilla Chips – Crunchy tortilla chips on the side (or even on top) give the chili a fun texture. We sometimes scoop the chili right up with the chips for a casual, cozy vibe.
4. Topped with Cheese – A generous sprinkle of sharp cheddar or Monterey Jack adds a creamy, melty layer. Honestly, we can’t resist adding extra-sometimes it even becomes the main reason for a second bowl!
5. With Sour Cream or Greek Yogurt – That dollop of cool creaminess balances the spice and smokiness. We always like adding it at the table so everyone can adjust to taste.
6. Stuffed Baked Potatoes – We’ve tried spooning chili over baked potatoes for a fun twist. The potato soaks up the sauce, and it feels like an indulgent comfort meal.
7. Chili Dogs – On casual weekends, we pile our chili on hot dogs, top with shredded cheese, and a sprinkle of onions. It’s messy, but it’s oh-so-worth it!
8. With Fresh Cilantro or Parsley – Adding fresh herbs at the end always gives a pop of flavor. We sprinkle it over bowls just before serving-it makes the chili taste even brighter.
9. Over Nachos – Turn your chili into a party snack! Spread chips on a tray, top with chili, cheese, and jalapeños, then bake until melty. We’ve made this for game nights and it’s always gone fast.
10. With Crusty Bread – When we’re in the mood for something simple, we grab a fresh loaf of crusty bread, tear off a hunk, and dunk it into the chili. That combination of crunchy outside, soft inside, and the chili’s warmth? Pure comfort.
How to Store and Reheat This Best Pepper Belly Pete Chili Properly?
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze portions for up to 3 months. Reheat gently on the stovetop over low heat or in the microwave until warmed through.
Best Pepper Belly Pete Chili Recipe
Ingredients
Method
- Heat oil in a Dutch oven over medium heat. Add ground meat and brown for 7–10 minutes. Remove and drain excess fat.
- In the same pot, sauté onion and celery with a pinch of salt and pepper until softened.
- Add garlic and cook for 1 minute, then stir in chili powder, smoked paprika, coriander, and celery salt. Let spices toast for 1–2 minutes.
- Add diced bell peppers and cook until slightly softened.
- Return browned meat to the pot. Stir in fire-roasted tomatoes and kidney beans. Gradually add reserved liquid as needed to reach desired consistency.
- Mix in hot sauce, cover, and let simmer on low heat for 3–4 hours, stirring occasionally.
- Before serving, stir in fresh cilantro (or parsley).
- Serve hot with toppings like cheese, sour cream, and corn chips.
Video
Notes
FAQs on This Best Pepper Belly Pete Chili Recipe
Here, we’ve got you covered with some common questions about the Best Pepper Belly Pete Chili that people often ask.
1. What are the ingredients for Pepper Belly Pete chili?
From our experience, the magic comes from a mix of ground meats (pork, beef, veal-or even turkey), fire-roasted tomatoes, kidney beans, onions, celery, bell peppers, garlic, and bold spices like chili powder, smoked paprika, coriander, and celery salt. A touch of hot sauce finishes it off beautifully.
2. What is the secret ingredient for good chili?
We’ve found that toasting your spices with the vegetables and reserving the liquid from tomatoes and beans really builds layers of flavor. A bit of smoked paprika and a splash of your favorite hot sauce make all the difference.
3. What kind of meat is best for this chili?
We love using a mix of pork, beef, and veal-it gives a rich, savory flavor. But if you prefer lighter meat, ground turkey works perfectly. The key is browning it well to lock in flavor.
4. Can I make this chili vegetarian?
Absolutely! Swap the meat for a mix of hearty vegetables, extra beans, and perhaps some textured vegetable protein. Just make sure to follow the spice layers as we do; that’s what makes the flavor pop.
5. How long should I simmer the Pete Chili?
In our experience, the longer it simmers, the better the flavor. We typically let it go on low heat for 3–4 hours. You can even make it in the morning and let it cook all day-perfect for parties or cozy nights.
6. Does this chili have beans?
Yes! While some chili purists might skip them, our family recipe always includes kidney beans. They add texture, heartiness, and help make the dish feel like a true comfort meal.
7. Can I prepare this chili in advance?
Definitely! We often make it a day ahead. Chili tastes even better the next day as the flavors meld together. Just reheat gently on the stove before serving.
8. How spicy is Pepper Belly Pete chili?
It’s warm and comforting, not overpowering. The hot sauce adds just a gentle kick and a bit of tang. If you like it spicier, feel free to add more to taste.
9. What are good toppings for this Pete Chili?
We love topping it with shredded cheese, a dollop of sour cream, fresh cilantro, and some crunchy corn chips. It adds layers of flavor and texture that make each bite exciting.
10. Can I freeze leftovers Pete Chili?
Yes! From our experience, this chili freezes wonderfully. Portion it out into airtight containers and freeze for up to 3 months. Reheat slowly for the best texture and flavor.
This best Pepper Belly Pete chili recipe isn’t just a meal-it’s an experience. With smoky spices, hearty beans, and a rich meaty base, it’s the ultimate comfort food for family gatherings, parties, or cozy nights in. Give it a try, top it with your favorites, and enjoy a bowlful of warmth and flavor.
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Such a delightful recipe! It’s easy, tasty, and definitely something I’ll be making regularly whenever guests come over unexpectedly.