When the skies turn gray and a chill creeps into the air, nothing warms the soul like a bowl of Texas Pepper Belly Pete Chili Recipe with Beans. This robust, slow-simmered chili is the epitome of comfort food, blending bold spices, tender meat, and creamy beans into a dish that’s perfect for cozy nights or feeding a hungry crowd.
Whether you’re hosting a game-day gathering or simply craving a one-pot meal that delivers on flavor, this recipe is your go-to. With its roots in Texas-style cuisine, this Texas Pepper Belly Pete Chili Recipe with Beans is easy to prepare, endlessly customizable, and guaranteed to satisfy.
In this blog post, we’ll walk you through every step of making this iconic chili, from selecting the best ingredients to serving it with all the classic fixings. We’ll also share tips for scaling the recipe, storing leftovers, and making it your own. Let’s dive into the world of Texas Pepper Belly Pete Chili Recipe with Beans and discover why it’s a must-have in your recipe repertoire.
Why You’ll Love the Texas Pepper Belly Pete Chili Recipe with Beans
The Texas Pepper Belly Pete Chili Recipe with Beans is more than just a meal-it’s an experience. Here’s why this chili stands out:
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Rich, Complex Flavors: Slow simmering allows the spices, vegetables, and meat to meld into a thick, hearty chili with layers of flavor.
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One-Pot Wonder: Minimal cleanup makes this recipe perfect for busy weeknights or lazy weekends.
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Crowd-Pleaser: Easily doubled or tripled, this chili is ideal for feeding large groups at potlucks, tailgates, or family gatherings.
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Customizable Heat: Adjust the spice level with your favorite hot sauce or peppers to suit your taste.
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Comfort Food Classic: Paired with cornbread and topped with cheese, this chili is the ultimate cozy dish for stormy nights.
Whether you’re a seasoned home cook or a beginner, this Texas Pepper Belly Pete Chili Recipe with Beans is straightforward and forgiving, making it accessible to all skill levels. Let’s get started with the ingredients you’ll need to bring this dish to life.
Ingredients for Texas Pepper Belly Pete Chili Recipe with Beans
To make one generous serving of Texas Pepper Belly Pete Chili Recipe with Beans, gather the following ingredients. This recipe is designed for a single portion but can be scaled up easily for larger crowds.
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2 lbs. ground meat: A meatloaf mix (beef, pork, veal) adds depth, but you can use ground beef, turkey, or a combination.
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2 cans (14.5 oz each) fire-roasted tomatoes, drained, liquid reserved.
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2 cans (15 oz each) kidney beans, drained, liquid reserved.
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4 ribs of celery, sliced.
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4-5 cloves garlic, diced.
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2 medium onions, sliced.
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2 bell peppers, large diced (use red, green, or a mix for color).
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2 tablespoons chili powder.
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2 tablespoons smoked paprika.
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1 teaspoon ground coriander.
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1 teaspoon celery salt.
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2 tablespoons hot sauce (Crystal brand recommended, but any favorite will do).
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1 teaspoon vegetable oil.
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Salt and pepper, to taste.
Optional Toppings and Sides:
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Shredded cheddar or Monterey Jack cheese.
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Sour cream or Greek yogurt.
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Chopped green onions or cilantro.
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Cornbread or tortilla chips for serving.
These ingredients come together to create a chili that’s smoky, spicy, and satisfying. The fire-roasted tomatoes add a subtle charred flavor, while the kidney beans provide creaminess and heartiness. If you’re doubling or tripling the recipe, simply multiply the quantities accordingly and use a larger pot to accommodate the volume.
Step-by-Step Instructions for Texas Pepper Belly Pete Chili Recipe with Beans
Making Texas Pepper Belly Pete Chili Recipe with Beans is a breeze, especially since it’s a one-pot dish that develops incredible flavor with minimal effort. Follow these steps to create a chili that’s sure to impress.
Step 1: Prepare Your Ingredients
Before you start cooking, prep your vegetables and measure out your spices. Slice the celery and onions, dice the bell peppers, and mince the garlic. Drain the fire-roasted tomatoes and kidney beans, reserving their liquids in separate bowls. Having everything ready will make the cooking process smooth and stress-free.
Step 2: Brown the Meat
In a large Dutch oven or heavy-bottomed pot, heat 1 teaspoon of vegetable oil over medium-high heat. Once the oil is shimmering, add the 2 pounds of ground meat and season generously with salt and pepper. Break the meat apart with a wooden spoon and cook until browned, about 7-10 minutes. Stir occasionally to ensure even browning. Once cooked, remove the meat to a bowl using a slotted spoon, leaving behind any excess fat in the pot.
Step 3: Sauté the Vegetables
In the same Dutch oven, add the sliced celery and onions to the remaining fat (add a touch more oil if needed). Cook over medium heat, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes. Add the diced garlic, chili powder, smoked paprika, and ground coriander. Stir to coat the vegetables in the spices and cook for 1-2 minutes until fragrant. This step blooms the spices, enhancing their flavor in the final dish.
Step 4: Combine Ingredients
Return the browned meat to the pot, along with the diced bell peppers, fire-roasted tomatoes, kidney beans, hot sauce, and celery salt. Stir to combine all ingredients evenly. At this point, the mixture will be thick, but don’t add the reserved tomato and bean liquids yet-these will be used to adjust the consistency during simmering.
Step 5: Simmer for Maximum Flavor
Reduce the heat to low and cover the pot. Let the chili simmer gently for 2-3 hours, stirring occasionally to prevent sticking. Check the consistency every 30 minutes or so. If the chili becomes too thick, add a small amount of the reserved tomato or bean liquid (about ¼ cup at a time) until you reach your desired thickness. The long simmer allows the flavors to meld, creating a rich, cohesive dish that’s far more flavorful than quick-cook chilis.
Step 6: Taste and Adjust Seasoning
After simmering, taste the chili and adjust the seasoning with additional salt, pepper, or hot sauce if desired. If you prefer a spicier Texas Pepper Belly Pete Chili Recipe with Beans, you can add a pinch of cayenne pepper or extra hot sauce at this stage.
Step 7: Serve and Enjoy
Ladle the chili into bowls and serve hot with your favorite toppings. Shredded cheese adds a creamy, melty texture, while sour cream cools the heat. A sprinkle of green onions or cilantro adds freshness, and a side of cornbread or tortilla chips provides the perfect crunch. For an authentic Texas touch, serve with a cold beer or iced tea.
Tips for Perfecting Your Texas Pepper Belly Pete Chili Recipe with Beans
To make your Texas Pepper Belly Pete Chili Recipe with Beans truly shine, consider these expert tips:
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Choose Quality Meat: The meatloaf mix (beef, pork, veal) adds complexity, but ground chuck or turkey works well too. Avoid lean meats, as some fat enhances flavor.
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Experiment with Beans: While kidney beans are traditional, you can swap in pinto beans, black beans, or a mix for variety.
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Control the Heat: Adjust the hot sauce or add fresh jalapeños for extra spice. For a milder chili, reduce the chili powder or skip the hot sauce.
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Make It Ahead: Chili tastes even better the next day as the flavors continue to meld. Prepare it in advance and reheat gently on the stove.
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Thicken or Thin: If the chili is too thin, simmer uncovered for the last 30 minutes. If too thick, add more reserved liquid or a splash of beef broth.
Scaling Up the Texas Pepper Belly Pete Chili Recipe with Beans
One of the best features of this Texas Pepper Belly Pete Chili Recipe with Beans is its scalability. Feeding a crowd? Simply double or triple the ingredients. For example:
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For 4 servings: Use 4 lbs. of meat, 4 cans of tomatoes, 4 cans of beans, and double the vegetables and spices.
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For 6 servings: Use 6 lbs. of meat, 6 cans of tomatoes, 6 cans of beans, and triple the vegetables and spices.
Use a larger Dutch oven or stockpot to accommodate the increased volume, and extend the simmering time slightly (3-4 hours) to ensure the flavors meld fully. Stir more frequently to prevent sticking, and add reserved liquids as needed to maintain the desired consistency.
Storing and Reheating Texas Pepper Belly Pete Chili Recipe with Beans
Leftovers of Texas Pepper Belly Pete Chili Recipe with Beans are a gift that keeps on giving. Here’s how to store and reheat:
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Refrigerator: Store in an airtight container for up to 4 days. The flavors will continue to develop, making leftovers even tastier.
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Freezer: Freeze in portion-sized containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
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Reheating: Warm on the stove over medium-low heat, stirring occasionally. Add a splash of water or broth if the chili has thickened too much.
Customizing Your Texas Pepper Belly Pete Chili Recipe with Beans
This Texas Pepper Belly Pete Chili Recipe with Beans is endlessly adaptable. Here are some ways to make it your own:
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Vegetarian Version: Swap the meat for plant-based crumbles or extra beans (black, pinto, or navy beans work well).
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Extra Veggies: Add diced carrots, zucchini, or corn for more texture and nutrition.
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Smoky Twist: Include a chipotle pepper in adobo sauce for a deeper, smokier flavor.
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Spice It Up: Toss in fresh jalapeños, serranos, or a pinch of ghost pepper for serious heat.
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Herbaceous Notes: Stir in fresh cilantro or oregano at the end for a burst of freshness.
Pairing Suggestions for Texas Pepper Belly Pete Chili Recipe with Beans
To elevate your Texas Pepper Belly Pete Chili Recipe with Beans, pair it with sides and drinks that complement its bold flavors:
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Cornbread: A slice of warm, buttery cornbread is the classic chili companion. Opt for a sweet or jalapeño-infused version for extra flair.
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Tortilla Chips: Serve with crunchy tortilla chips for scooping or crumbling over the top.
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Salad: A crisp green salad with avocado and a tangy vinaigrette balances the richness of the chili.
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Drinks: Pair with a cold lager, a bold red wine like Zinfandel, or a refreshing iced tea.
The History of Texas Pepper Belly Pete Chili Recipe with Beans
While the origins of Texas Pepper Belly Pete Chili Recipe with Beans are murky, it draws inspiration from Texas’s rich chili tradition. Texas chili, or “chili con carne,” is known for its bold spices and meaty base, often sparking debates over whether beans belong in the mix.
This recipe embraces beans for their heartiness and texture, making it a crowd-pleasing twist on the classic. The name “Pepper Belly Pete” nods to the fiery, pepper-forward flavor profile that defines this dish, evoking the spirit of Texas cowboys and frontier cooking.
Chili has long been a staple in Texas, with recipes passed down through generations. The Texas Pepper Belly Pete Chili Recipe with Beans reflects this heritage, combining simple ingredients with a slow-cook method that maximizes flavor. Whether served at a family dinner or a community chili cook-off, this recipe is a testament to the enduring appeal of Texas-style comfort food.

Texas Pepper Belly Pete Chili Recipe with Beans
When the skies turn gray and a chill creeps into the air, nothing warms the soul like a bowl of Texas Pepper Belly Pete Chili Recipe with Beans. This robust, slow-simmered chili is the epitome of comfort food, blending bold spices, tender meat, and creamy beans into a dish that’s perfect for cozy nights or feeding a hungry crowd.
Ingredients
- 2 lbs. ground meat
- 2 cans (14.5 oz each) fire-roasted tomatoes, drained, liquid reserved.
- 2 cans (15 oz each) kidney beans, drained, liquid reserved.
- 4 ribs of celery, sliced.
- 4-5 cloves garlic, diced.
- 2 medium onions, sliced.
- 2 bell peppers, large diced (use red, green, or a mix for color).
- 2 tablespoons chili powder.
- 2 tablespoons smoked paprika.
- 1 teaspoon ground coriander.
- 1 teaspoon celery salt.
- 2 tablespoons hot sauce (Crystal brand recommended, but any favorite will do).
- 1 teaspoon vegetable oil.
- Salt and pepper, to taste.
Instructions
Step 1: Prepare Your Ingredients
Before you start cooking, prep your vegetables and measure out your spices. Slice the celery and onions, dice the bell peppers, and mince the garlic. Drain the fire-roasted tomatoes and kidney beans, reserving their liquids in separate bowls. Having everything ready will make the cooking process smooth and stress-free.
Step 2: Brown the Meat
In a large Dutch oven or heavy-bottomed pot, heat 1 teaspoon of vegetable oil over medium-high heat. Once the oil is shimmering, add the 2 pounds of ground meat and season generously with salt and pepper. Break the meat apart with a wooden spoon and cook until browned, about 7-10 minutes. Stir occasionally to ensure even browning. Once cooked, remove the meat to a bowl using a slotted spoon, leaving behind any excess fat in the pot.
Step 3: Sauté the Vegetables
In the same Dutch oven, add the sliced celery and onions to the remaining fat (add a touch more oil if needed). Cook over medium heat, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes. Add the diced garlic, chili powder, smoked paprika, and ground coriander. Stir to coat the vegetables in the spices and cook for 1-2 minutes until fragrant. This step blooms the spices, enhancing their flavor in the final dish.
Step 4: Combine Ingredients
Return the browned meat to the pot, along with the diced bell peppers, fire-roasted tomatoes, kidney beans, hot sauce, and celery salt. Stir to combine all ingredients evenly. At this point, the mixture will be thick, but don’t add the reserved tomato and bean liquids yet-these will be used to adjust the consistency during simmering.
Step 5: Simmer for Maximum Flavor
Reduce the heat to low and cover the pot. Let the chili simmer gently for 2-3 hours, stirring occasionally to prevent sticking. Check the consistency every 30 minutes or so. If the chili becomes too thick, add a small amount of the reserved tomato or bean liquid (about ¼ cup at a time) until you reach your desired thickness. The long simmer allows the flavors to meld, creating a rich, cohesive dish that’s far more flavorful than quick-cook chilis.
Step 6: Taste and Adjust Seasoning
After simmering, taste the chili and adjust the seasoning with additional salt, pepper, or hot sauce if desired. If you prefer a spicier Texas Pepper Belly Pete Chili Recipe with Beans, you can add a pinch of cayenne pepper or extra hot sauce at this stage.
Step 7: Serve and Enjoy
Ladle the chili into bowls and serve hot with your favorite toppings. Shredded cheese adds a creamy, melty texture, while sour cream cools the heat. A sprinkle of green onions or cilantro adds freshness, and a side of cornbread or tortilla chips provides the perfect crunch. For an authentic Texas touch, serve with a cold beer or iced tea.
Notes
Use a larger Dutch oven or stockpot to accommodate the increased volume, and extend the simmering time slightly (3-4 hours) to ensure the flavors meld fully. Stir more frequently to prevent sticking, and add reserved liquids as needed to maintain the desired consistency.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 442
Frequently Asked Questions About Texas Pepper Belly Pete Chili Recipe with Beans
Can I make Texas Pepper Belly Pete Chili Recipe with Beans in a slow cooker?
Yes! Brown the meat and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, adding reserved liquids as needed.
Can I make it without beans?
Absolutely. Omit the kidney beans and increase the meat or add extra vegetables like diced zucchini or mushrooms for bulk.
How spicy is this chili?
The recipe has a moderate kick from the chili powder and hot sauce. Adjust the heat by reducing or increasing these ingredients to suit your taste.
Can I use fresh tomatoes instead of canned?
Yes, use about 4 cups of diced fresh tomatoes. You may need to add a splash of water or broth since fresh tomatoes won’t have reserved liquid.
The Texas Pepper Belly Pete Chili Recipe with Beans is the ultimate comfort food, blending bold flavors, simple ingredients, and a slow-simmered approach that guarantees a delicious result.
Whether you’re cooking for one or feeding a crowd, this chili is easy to make, endlessly adaptable, and perfect for any occasion. Serve it with your favorite toppings, pair it with cornbread, and let the warmth of this Texas-inspired dish bring comfort to your table.
Try this Texas Pepper Belly Pete Chili Recipe with Beans today and share your creations with us! Have a favorite twist or topping? Let us know in the comments below. Happy cooking!
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