Texas Pepper Belly Pete Chili Recipe

There’s nothing quite like a hearty chili that captures the bold flavors of Texas, and that’s exactly what you’ll find in this Texas Pepper Belly Pete Chili recipe. Loaded with ground chuck, spicy sausage, roasted Hatch chiles, and plenty of seasoning, it’s the kind of dish that warms both the body and soul.

This recipe is not just about heat-it’s about balance. The smoky spices, slow simmer, and rich beef base bring a depth of flavor that keeps everyone coming back for seconds. With every spoonful, you’ll taste layers of savory meat, roasted peppers, and just the right kick of spice.

Whether you’re hosting a game-day gathering, planning a family dinner, or craving comfort food on a chilly night, this Best Pepper Belly Pete Chili Recipe delivers. Pair it with Texas toast, tortilla chips, or crunchy Fritos for an unforgettable meal.

Why You Will Love This Texas Pepper Belly Pete Chili Recipe

This Texas-style chili brings a bold, savory punch right from the first bite. The ground chuck and hot breakfast sausage create a meaty, robust base that is both hearty and satisfying.

The roasted Hatch chiles add a subtle smokiness, while the jalapeños provide a lively kick of heat. Spices like cumin, chili powder, and smoked paprika tie everything together with warmth and complexity, giving the chili a deep, layered flavor.

This Texas Pepper Belly Pete Chili Recipe with Beans every spoonful balances richness with spice, especially when topped with cheese, onions, or sour cream. Paired with crunchy chips or Texas toast, the texture contrast makes the meal even more exciting. This chili is hearty, flavorful, and just a little addictive.

Ingredients Used in This Texas Pepper Belly Pete Chili

• 3 pounds ground chuck (80/20 for optimal flavor)
• 1 pound hot breakfast sausage
• 1 large onion, diced
• 2–3 jalapeño peppers, seeded and chopped (adjust for heat preference)
• 4–6 cloves garlic, minced
• 3–4 Hatch chiles, roasted, peeled, seeded, and chopped (or Anaheim/poblano)
• 1 (28 oz) can diced tomatoes, undrained
• 1 (6 oz) can tomato paste
• 2 cups beef broth (plus more if needed)
• 2 tablespoons chili powder (adjust to taste)
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika (optional)
• 1 teaspoon dried oregano
• Salt and black pepper, to taste
• 1 tablespoon masa harina (optional, for thickening)
• Optional garnishes: Shredded cheddar cheese, chopped onions, sour cream, cilantro, chili flakes
• For serving: Grilled Texas toast, tortilla chips, or Fritos

Essential Kitchen Equipment Required

1. Large pot or Dutch oven
2. Wooden spoon
3. Knife and cutting board
4. Measuring cups and spoons
5. Mixing bowls

Prep Time: 20 minutes
Cook Time: 2.5 to 3 hours
Total Time: ~3 hours 20 minutes
Servings: 6–8

How To Make Texas Pepper Belly Pete Chili Recipe

1. Brown the Meat
Heat a large pot or Dutch oven over medium-high heat. Cook the ground chuck until browned, about 8–10 minutes. Let some pieces develop a crust for flavor.

Drain excess fat if desired. Add the sausage and cook another 6–8 minutes until browned, leaving the fat for richness.

2. Cook the Aromatics
Add onion, jalapeños, and garlic. Cook for 5 minutes until softened and fragrant. Stir in roasted Hatch chiles and cook for 2 more minutes.

3. Add Seasonings and Liquids
Mix in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Toast for 30 seconds. Add tomatoes with juice, tomato paste, and beef broth. Stir well.

4. Simmer the Chili
Bring to a boil, then reduce heat to low. Simmer uncovered for 2–2.5 hours, stirring occasionally. Add more broth if needed.

5. Optional Thickening
For thicker chili, mix masa harina with a splash of water and stir in during the last 15 minutes of cooking.

6. Taste and Adjust
Taste the chili and adjust with extra salt, pepper, or chili powder if desired.

7. Serve
Ladle into bowls, add toppings like cheese, onions, or sour cream, and pair with Texas toast, tortilla chips, or Fritos.

Notable Tips to Make This Texas 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. Pick good meat – Use ground chuck with a little fat. It makes the chili taste rich and yummy.

2. Brown it well – Let the meat get a nice brown crust. That makes the chili extra tasty.

3. Don’t skip sausage – The breakfast sausage gives the chili a big flavor boost.

4. Watch the peppers – If you like spicy, keep the seeds in. If not, take them out.

5. Cook the onions soft – Make sure the onions cook until they are soft and sweet.

6. Roast the chiles – Roasted Hatch chiles give smoky taste. No Hatch? Use poblano or Anaheim.

7. Simmer slow – Let the chili cook for a long time. Slow cooking makes the flavors blend together.

8. Stir sometimes – Stir the pot so the chili does not stick or burn.

9. Taste and fix – Try the chili before serving. Add more salt, pepper, or chili powder if you want.

Some Delicious Ways to Enjoy This Texas Pepper Belly Pete Chili

Whether it’s a party, family function or you are enjoying this Texas Pepper Belly Pete Chili at your home, the following serving ideas can make your meal more comfortable and delicious to enjoy.

1. With Grilled Texas Toast
One of our favorite ways to enjoy this chili is with thick slices of buttered Texas toast. The crispy edges and soft center are perfect for scooping up the rich, spicy chili.

2. Over a Bed of Rice
When we want to stretch the meal or make it extra hearty, we serve the chili over fluffy white or brown rice. It soaks up all the flavors beautifully.

3. Chili Dogs
We’ve found that spooning this chili over grilled hot dogs in toasted buns is an absolute crowd-pleaser. Add shredded cheddar and onions, and you’ve got a game-day classic.

4. With Baked Potatoes
A warm baked potato topped with a generous scoop of chili, sour cream, and cheese makes for a comforting, filling dinner. We do this often when we have leftovers.

5. Chili Nachos
Spread tortilla chips on a baking sheet, top with chili, cheese, and jalapeños, then bake until melty. It turns into the ultimate snack or party dish-we can never make enough!

6. Over Spaghetti (Texas-Style “Chili Mac”)
Sometimes we serve the chili over spaghetti noodles. It’s hearty, filling, and gives you that Southern-style chili mac vibe that everyone in our family loves.

7. With Cornbread
A slice of warm, buttery cornbread on the side is a must-have in our house. The sweetness balances out the bold, spicy flavors of the chili perfectly.

8. Chili Topped Fries
We often make chili cheese fries by spooning this recipe over crispy French fries and finishing with shredded cheddar. It’s messy, indulgent, and worth every bite.

9. As a Chili Dip with Chips
When friends come over, we set out bowls of chili with tortilla chips or Fritos for dipping. It disappears faster than any appetizer we’ve ever served.

10. With Fried Eggs for Breakfast
Yes, we’ve even eaten this chili for breakfast! A ladle of chili over crispy hash browns or alongside fried eggs gives you a spicy, protein-packed start to the day.

How to Store and Reheat This Texas Pepper Belly Pete Chili Properly

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portions for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of broth if it thickens too much.

Emma

Texas Pepper Belly Pete Chili Recipe

5 from 2 votes

There’s nothing quite like a hearty chili that captures the bold flavors of Texas, and that’s exactly what you’ll find in this Texas Pepper Belly Pete Chili recipe. Loaded with ground chuck, spicy sausage, roasted Hatch chiles, and plenty of seasoning, it’s the kind of dish that warms both the body and soul.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 50 minutes mins

Servings: 8

Course: Main Dish

Cuisine: American

Calories: 462

Ingredients Method Video Notes

Ingredients

  

• 3 pounds ground chuck 80/20 for optimal flavor
• 1 pound hot breakfast sausage
• 1 large onion diced
• 2 –3 jalapeño peppers seeded and chopped
• 4 –6 cloves garlic minced
• 3 –4 Hatch chiles roasted, peeled, seeded, and chopped
• 1 28 oz can diced tomatoes, undrained
• 1 6 oz can tomato paste
• 2 cups beef broth plus more if needed
• 2 tablespoons chili powder adjust to taste
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika optional
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• 1 tablespoon masa harina

Method

 

1. Brown the MeatHeat a large pot or Dutch oven over medium-high heat. Cook the ground chuck until browned, about 8–10 minutes. Let some pieces develop a crust for flavor. Drain excess fat if desired. Add the sausage and cook another 6–8 minutes until browned, leaving the fat for richness.
2. Cook the AromaticsAdd onion, jalapeños, and garlic. Cook for 5 minutes until softened and fragrant. Stir in roasted Hatch chiles and cook for 2 more minutes.
3. Add Seasonings and LiquidsMix in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Toast for 30 seconds. Add tomatoes with juice, tomato paste, and beef broth. Stir well.
4. Simmer the ChiliBring to a boil, then reduce heat to low. Simmer uncovered for 2–2.5 hours, stirring occasionally. Add more broth if needed.
5. Optional ThickeningFor thicker chili, mix masa harina with a splash of water and stir in during the last 15 minutes of cooking.
6. Taste and AdjustTaste the chili and adjust with extra salt, pepper, or chili powder if desired.
7. Ladle into bowls, add toppings like cheese, onions, or sour cream, and pair with Texas toast, tortilla chips, or Fritos.

Video

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portions for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of broth if it thickens too much.

FAQs on This Texas Pepper Belly Pete Chili Recipe

Here, we’ve got you covered with some common questions about the Texas Pepper Belly Pete Chili that people often ask.

1. What is in Texas Pete chili?

From our experience, Texas Pete chili usually includes ground beef, sausage, onions, peppers, garlic, tomatoes, and a blend of bold spices like cumin, chili powder, and paprika. The version we make is hearty, smoky, and full of layered flavors thanks to roasted Hatch chiles and jalapeños.

2. What is Pepper Belly Pete?

Pepper Belly Pete is more of a fun, creative chili name than an actual brand or person. It reflects the big, bold, pepper-forward flavors of this Texas-style recipe. We like to think of it as a nod to the heat and heartiness that defines authentic Texas chili.

3. What is the pith of a chili?

The pith of a chili refers to the white inner membrane that holds the seeds. From our kitchen tests, we’ve noticed this is where much of the chili’s heat is concentrated. Removing it reduces spiciness, while keeping it in adds more fiery kick.

4. Who makes Texas Pete chili?

Texas Pete is most famous for hot sauce, not chili itself. However, chili lovers like us have adapted recipes using the same bold flavors that Texas Pete hot sauce is known for. Our version focuses on hearty meats and roasted peppers for that big Texas taste.

5. How spicy is the Texas Pepper Belly Pete chili recipe?

It has a medium heat level, thanks to jalapeños and Hatch chiles. You can easily make it milder by reducing the peppers, or hotter by adding more chili powder or even a splash of Texas Pete hot sauce.

6. What makes this chili taste so rich?

From our experience, the secret is in layering flavors. Browning the meat well, cooking aromatics until fragrant, and letting everything simmer low and slow gives the chili a deep, savory richness. The sausage fat and roasted Hatch chiles also add a smoky depth.

7. Can I use a different type of meat?

Yes, absolutely. While we prefer ground chuck and sausage for authenticity, we’ve also made it with ground turkey, venison, and even brisket. Each variation changes the flavor slightly but still makes a hearty bowl of chili.

8. Why do you add masa harina at the end?

Masa harina is optional, but we like using it because it thickens the chili and adds a subtle corn flavor. It reminds us of classic Southwestern cooking and gives the chili that perfect, hearty texture.

9. What are the best toppings for this chili?

In our house, shredded cheddar, sour cream, and chopped onions are must-haves. Sometimes we sprinkle cilantro or chili flakes for an extra kick. Serving it with crunchy Fritos or Texas toast makes the meal even better.

10. Can I make this chili ahead of time?

Yes, and honestly-it tastes even better the next day. The flavors continue to develop in the fridge, making leftovers amazing. We often cook a big batch and enjoy it over a couple of days, or freeze portions for quick meals later.

This Texas Pepper Belly Pete Chili recipe is everything you want in a classic Texas chili-bold, hearty, and deeply flavorful. Whether you like it spicy or mild, it’s customizable and perfect for gatherings or cozy nights at home.

Give this recipe a try, and don’t forget to top it off with your favorite garnishes. If you loved it, share your thoughts in the comments and let others know how it turned out for you! Drop a comment on the blog with your feedback-I can’t wait to hear what you think.

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