Pepper Belly Pete Chili Recipe
This Pepper Belly Pete Chili Recipe combines beef, jalapenos, beans, tomatoes, and bold spices into a rich comforting chili bowl.
Equipment
- Large Dutch oven or soup pot
- Wooden spoon or spatula
- Knife
- Cutting board
- Measuring cups and spoons
- Can opener
- Ladle
- Small bowl for toppings
- Stove
Ingredients
- 2 tablespoons olive oil
- 2 lbs ground beef
- 1 medium yellow onion diced
- 1 green bell pepper diced
- 1 poblano pepper diced
- 2 jalapenos diced
- 4 garlic cloves minced
- 2 tablespoons tomato paste
- 2 cans 15 oz each kidney beans, drained
- 1 can 15 oz black beans, drained
- 2 cans 14.5 oz each diced tomatoes
- 1 can 10 oz diced tomatoes with green chilies
- 3 cups beef broth
- 3 tablespoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon brown sugar
Optional Toppings
- Shredded cheddar cheese
- Sour cream
- Sliced jalapenos
- Green onions
- Cornbread
- Crushed tortilla chips
Instructions
Step 1: Cook the Vegetables
- Heat olive oil in a large Dutch oven over medium heat.
- Add the diced onion, bell pepper, poblano pepper, and jalapenos.
- Cook for about 6 to 8 minutes until softened.
- The kitchen will start smelling smoky and slightly spicy around this point.
- Add the garlic and cook for another minute.
- Don’t let the garlic brown too much.
- I burned the garlic once while answering a phone call and the whole batch had this bitter taste underneath everything.
Step 2: Brown the Ground Beef
- Add the ground beef directly into the pot.
- Break it apart with a wooden spoon while cooking.
- Cook until fully browned with no pink remaining.
- This usually takes about 8 to 10 minutes.
- Some browned bits sticking to the bottom are actually good flavor.
- Drain excess grease if needed, but leave a little behind for richness.
Step 3: Add Tomato Paste and Spices
- Stir in the tomato paste.
- Cook for about 2 minutes so it darkens slightly.
- This makes the chili taste deeper and less acidic.
- Add chili powder, smoked paprika, cumin, onion powder, garlic powder, cayenne pepper, salt, black pepper, and brown sugar.
- Mix everything together until the beef looks fully coated.
- The spices should smell warm and smoky.
Step 4: Add Tomatoes and Beans
- Pour in the diced tomatoes, tomatoes with green chilies, kidney beans, and black beans.
- Stir well.
- The pot will already start looking thick and hearty.
Step 5: Add Beef Broth
- Pour in the beef broth and stir.
- Bring the chili to a gentle boil.
- Once bubbling, reduce the heat to low.
- Cover partially with a lid.
Step 6: Simmer Slowly
- Let the chili simmer for about 1 hour.
- Stir every 10 to 15 minutes so nothing sticks to the bottom.
- As it cooks, the chili thickens and darkens slightly.
- If it becomes too thick, add a splash of broth.
- I noticed the flavor really changes during the last 20 minutes. It goes from tasting like separate ingredients to tasting like actual chili.
Step 7: Taste and Adjust
- Taste the chili before serving.
- Add extra salt, cayenne, or chili powder if needed.
- Everybody’s spice tolerance is different.
- What worked better for me was keeping the main pot medium spicy and letting people add hot sauce individually.
Step 8: Serve Hot
- Ladle the chili into bowls.
- Top with shredded cheddar cheese, sour cream, green onions, or tortilla chips.
- Serve warm with cornbread or crackers.
- The melted cheese on top with the smoky chili underneath is honestly the best part.
Notes
- Make chili a day ahead if possible.
- Use freshly diced peppers instead of canned.
- Add a splash of hot sauce at the end for brightness.
- Smoked paprika gives better flavor than regular paprika.
- Crushed tortilla chips on top add great texture.
- If the chili tastes too acidic, add a tiny pinch of sugar.
- I sometimes add leftover corn during the last 10 minutes.