pepper belly pete chili recipe

Written BySheba G Updated On
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The Best pepper belly pete chili recipe

This pepper belly Pete’s chili is one of those recipes that feels like a hug for your taste buds—simple enough to make when you’re in a hurry, but packed with flavor that makes every bite feel special. I’ve been making it for years, mostly on lazy Sundays when the kids are home from school and I want something hearty that doesn’t take forever. It’s the kind of chili that doesn’t need a fancy occasion to shine; it’s perfect for game nights, casual weeknight dinners, or even just a bowl when you’re craving something warm and satisfying. My kids love it too—especially when we serve it with cornbread and a side of green beans. It’s not just delicious, though; it’s also a little bit healthier than the average chili because it’s loaded with lean protein from the ground beef and fiber from the beans, without all the extra junk you might find in other versions.

I love how easy it is to customize this recipe. If you want it spicier, you can adjust the amount of chili powder or hot peppers. If you’re feeding a crowd, doubling the recipe is a breeze. It’s also a great way to use up those extra bell peppers and onions you’ve been storing in the fridge. Plus, the pepper belly adds a smoky depth that makes the whole dish feel extra special. Whether you’re serving it for a family dinner or just treating yourself to a comforting meal, this chili delivers on flavor and keeps everyone coming back for seconds. It’s the kind of recipe that makes you feel good about what you’re putting on the table—simple, flavorful, and always a hit.

Pepper Belly Pete's Classic Chili

Pepper Belly Pete’s Classic Chili

4.5 from 626 votes

A bold, smoky chili packed with tender beef and fresh peppers, perfect for a hearty weeknight meal. The recipe balances deep flavors with a touch of heat for a satisfying dish.

Prep Time20 mins
Cook Time50 mins
Resting Time0 mins
Total Time70 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Meat
  • 1 lb ground beef (80/20 blend)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced (any color)
  • 1 (15 oz) can black beans, drained
  • 1 (15 oz) can kidney beans, drained
  • 1 (15 oz) can pinto beans, drained
  • 1 (28 oz) can crushed tomatoes
  • 1 (6 oz) can tomato paste
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper (adjust for heat preference)
  • Salt and black pepper to taste
For Serving (Optional)
  • Fresh cilantro, chopped
  • Shredded cheese (cheddar or Monterey Jack)
  • Topping tortilla chips

👨‍🍳Directions

  1. 1
    In a large pot, brown the ground beef over medium heat until fully cooked. Drain excess fat if needed.
  2. 2
    Add diced onion, garlic, and bell pepper. Cook until softened, about 5 minutes.
  3. 3
    Stir in crushed tomatoes, tomato paste, chili powder, cumin, smoked paprika, cayenne, salt, and black pepper. Bring to a boil.
  4. 4
    Reduce heat to low, add the beans, and simmer uncovered for 30–40 minutes, stirring occasionally, until flavors meld and beans are tender.
  5. 5
    Adjust seasoning if needed. Serve hot with fresh cilantro, cheese, and tortilla chips.

🔧Equipment

  • Large pot
  • Wooden spoon
  • Mixing bowls
  • Cutting board
  • Knife

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18💛Saturated Fat: 6❤️Cholesterol: 75🧂Sodium: 850🌾Total Carbs: 45🥦Dietary Fiber: 8🍬Sugars: 7🥩Protein: 30

📝Notes

  • For extra depth, add a splash of beef broth when simmering.
  • If the chili is too thick, thin it with a little water or tomato juice.
  • Store leftovers in an airtight container for up to 5 days or freeze for up to 3 months.

Watch Video Of How Pepper Belly Pete’s Classic Chili Works

This chili is a crowd-pleaser for any gathering because it’s hearty enough to feed a crowd without feeling heavy, and the smoky, spicy flavors keep everyone coming back for seconds. It’s easy to prep ahead and reheat, so you can focus on the fun of the event instead of last-minute cooking stress. Perfect for potlucks, game nights, or just a cozy weeknight meal, it’s a reliable way to bring warmth and comfort to the table.

❓ Frequently Asked Questions About Pepper Belly Pete’s Chili

How long does the pepper belly Pete chili need to simmer?

The chili should simmer for about 45 minutes on medium heat, stirring occasionally, until the sauce thickens and flavors meld. If you prefer a thicker consistency, you can let it cook longer.

Can I make this chili ahead of time?

Yes, it’s best to prepare the chili a day in advance. Store it in an airtight container in the fridge for up to 5 days. Reheat gently over low heat or microwave until steaming, adding a splash of water if needed to loosen the sauce.

What substitutions can I make for the bell peppers?

If you don’t have bell peppers, you can use onions, zucchini, or even a mix of mushrooms and carrots for a slightly different texture. For extra depth, add a handful of fresh cilantro or a dash of smoked paprika.

How should I serve this chili with the pepper belly Pete?

The chili pairs well with crusty bread, cornbread, or tortilla chips. For a heartier meal, top with shredded cheese, sour cream, or a dollop of Greek yogurt. Don’t forget a side of fresh cilantro or lime wedges for brightness!

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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