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Best Pepper Belly Pete Chili Recipe
Emma

Best Pepper Belly Pete Chili Recipe

5 from 3 votes
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.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 8
Course: Main Dish
Cuisine: American
Calories: 443
Ingredients Method Video Notes

Ingredients
  

  • 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

Method
 

  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.

Video

Notes

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.