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Pepper Belly Pete Chili Recipe
Summer Rose

Pepper Belly Pete chili

Make Pepper Belly Pete chili with ground chuck, hot sausage, jalapeños, tomatoes, and chili beans for a thick, smoky, hearty bowl.
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Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Resting Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pounds ground chuck
  • 1 pound hot breakfast sausage
  • 1 large onion diced
  • 3 –4 fresh jalapeños chopped
  • 3 cloves garlic minced
  • 44 ounces diced tomatoes
  • 44 ounces tomato sauce
  • 4 ounces Hatch green chiles
  • 6 ounces tomato paste
  • 3 ounces Williams chili mix
  • 3 cans Bush's Best Chili Magic medium Campfire Style beans

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Wooden spoon
  • Sharp chef's knife
  • Cutting board
  • Measuring spoons

Method
 

  1. Brown the ground chuck in a large pot over medium-high heat for 8–10 minutes. Drain and set aside.
  2. Brown the hot breakfast sausage in the same pot. Leave the rendered sausage fat in the pot.
  3. Add onion, jalapeños, and garlic. Cook for about 5 minutes until softened and fragrant.
  4. Add diced tomatoes, tomato sauce, Hatch green chiles, tomato paste, and Williams chili mix. Stir well.
  5. Return the ground chuck to the pot. Cover and simmer gently for 1 hour, stirring every 15 minutes.
  6. Stir in the three cans of chili beans.
  7. Simmer uncovered for another 30 minutes, stirring occasionally.
  8. Taste, adjust seasoning if needed, and rest for 10 minutes before serving.

Notes

  • Make ahead: Prepare the chili one day ahead and refrigerate it. Reheat gently on the stovetop before serving.
  • Heat adjustment: Remove jalapeño seeds and use mild sausage for a milder pot.
  • Bean substitution: Use cooked kidney or pinto beans in place of the chili beans, but drain and rinse them first.
  • Too thick: Add water or beef broth 1–2 tablespoons at a time while reheating.