Go Back
Texas Pepper Belly Pete Chili Recipe
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
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
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.