Texas Pepper Belly Pete Chili Recipe

The story of this Texas Pepper Belly Pete Chili Recipe starts with Pete himself. He was known around town for serving a bowl of chili that made folks smile, no matter how long the day had been.

Pete ran a small roadside kitchen off a dusty Texas highway, where travelers stopped for warmth, comfort, and a full belly.

People started asking for his chili more than anything else on the menu. Soon, the “Pepper Belly Pete Chili” became famous with locals and visitors alike.

The chili is rich, thick, and full of bold flavor. It has a deep red color, a smoky kick, and a warm, beefy taste that stays in your mouth long after the last bite.

The mix of spices, peppers, and slow-cooked meat makes it hearty and filling — the kind of dish that brings everyone to the table.

Today, I’m sharing my own version of this Texas Pepper Belly Pete Chili Recipe — a copycat recipe that tastes just as good as the one folks lined up for in Pete’s kitchen.

Why We Love This Chili Family Friendly Dinner

I love this chili because it feels like home. It’s simple, filling, and always brings people together. When I make a big pot, the smell fills the house and pulls everyone toward the kitchen.

It’s the kind of meal that works for any night of the week — easy enough for dinner, special enough for a weekend cookout.

This Texas Pepper Belly Pete Chili Recipe is family-friendly, too. You can adjust the spice level to fit everyone’s taste. Some like it mild and cozy; others want it fiery and bold. Either way, it always turns out delicious.

It’s packed with flavor from slow-simmered beef, onions, garlic, and chili powder. No shortcuts, no fancy tricks — just real food made slow and steady, the Texas way.

Texas Pepper Belly Pete Chili Ingredients

• Ground Beef (3 ½ pounds): This is the main part of the chili. It makes the chili hearty and filling. You can use a leaner beef if you want less grease, or a regular one for more flavor.
• One Yellow Onion (chopped): Onions add a sweet and savory taste to the chili. They cook down and become soft, blending into the sauce.
• One Bell Pepper (chopped): Green, red, or yellow bell peppers are all good. They give a fresh, slightly sweet flavor and a nice little crunch.
• Three Garlic Cloves (minced): Garlic makes the chili smell amazing and adds a rich, deep taste. Use fresh garlic for the best flavor.
• Three Roma Tomatoes (chopped): These tomatoes break down as they cook and help create a thick, rich base for the chili.
• Tomato Paste (¼ cup): This paste makes the tomato flavor stronger and helps thicken the chili.
• Chili Powder (4 tablespoons): This is a mix of different ground chiles and spices. It gives the chili its classic color and warm flavor. You can use a mild or hot version.
• Smoked Paprika (2 teaspoons): This spice adds a smoky taste, like the chili was cooked over a wood fire.
• Dried Oregano (½ teaspoon): Oregano adds a little earthy, herbal note to the background.
• Ground Cumin (2 teaspoons): Cumin has a warm, nutty flavor that is very important in chili.
• Cayenne Pepper (1 teaspoon): This powder adds a little bit of heat. You can use less if you are sensitive to spice.
• Beef Bouillon (2 tablespoons): This is a paste or cube that makes the beef flavor much richer and deeper.
• Masa Harina (2 tablespoons): This is corn flour. It is the secret to making your chili nice and thick. All-purpose flour can be used instead.

Essential Kitchen Equipment

You do not need any fancy tools to make this chili. Here is a simple list of what to use.

1. Large Pot or Dutch Oven: For cooking everything together.
2. Large Skillet or Frying Pan: For browning the meat.
3. Sharp Knife and Cutting Board: For chopping vegetables.
4. Wooden Spoon or Spatula: For stirring the chili.
5. Measuring Spoons and Cups: For getting the amounts right.
6. Can Opener: If your tomatoes or paste are in cans.
7. Ladle: For serving the chili into bowls.

How To Make Texas Pepper Belly Pete Chili

Step 1 | Brown the Beef

Put your large skillet on the stove and turn the heat to high. When the pan is hot, add about one-third of the ground beef.

You should hear a good sizzle. Let the meat cook without moving it too much. We want it to get brown, not just turn gray. Once that first batch is browned, put it into your large pot.

Add a little water to the hot skillet and scrape all the brown bits off the bottom. Pour that flavorful water into the pot with the meat. Do this with the rest of the beef in two more batches.

Step 2 | Start Simmering

Add enough water to the pot to just cover the beef. Turn the heat to high and wait for it to start boiling. Then, turn the heat down to low so it just barely bubbles. This is called a simmer. Let it simmer with the lid on.

Step 3 | Cook the Vegetables

While the meat simmers, use the same skillet. Add the chopped onion and bell pepper. Cook them for a few minutes until they get a little soft.

Then, add the minced garlic and cook for one more minute until it smells good. Finally, add the chopped tomatoes and tomato paste. Stir everything together and cook for another three to four minutes.

Step 4 | Combine in the Pot

Take the vegetable mixture and pour it all into the big pot with the simmering beef. Stir it all together.

Step 5 | Add the Spices

In a small bowl, mix all your dry spices together. This is the chili powder, smoked paprika, oregano, cumin, and cayenne pepper.

Also add the beef bouillon. Now, dump this spice mix into the big pot and stir it in very well.

Step 6 | Let It Cook

Put the lid back on the pot. Let the chili simmer on low heat for about two and a half to three hours.

Stir it every once in a while so it does not stick to the bottom. This long cooking time makes the flavor deep and wonderful.

Step 7 | Thicken the Chili

After a few hours, it is time to thicken the chili. Take your masa harina and sprinkle it over the top of the chili. Stir it in completely. Let the chili cook for another 10 to 15 minutes. It will get thicker and perfect.

Step 8 | Serve and Enjoy

Turn off the heat. Let the chili sit for about ten minutes. You might see some oil on top; you can skim that off with a spoon if you like. Then, ladle the chili into bowls and add your favorite toppings.

Pro Tips For Making This Recipe

Here are some extra ideas to make your chili even better.

• Make It Your Own: This is your chili! Feel free to add a can of drained pinto or kidney beans during the last hour of cooking if you like beans in your chili.
• Control the Heat: The cayenne pepper adds a little kick. For a milder chili, use only half a teaspoon. For a spicier chili, add a full teaspoon or even a pinch of habanero powder.
• Fat is Flavor: When you brown the meat, do not pour out all the fat. Those brown bits stuck to the pan are full of flavor. Using water to get them off the pan is a great trick.
• Taste as You Go: Before you add the masa harina at the end, taste your chili. You can add a little more salt or another pinch of your favorite spice if you think it needs it.

Best Chili Toppings

Toppings make the Texas Pepper Belly Pete Chili Recipe even better. Here are some favorites in numbering format to keep it simple:

1. Shredded Cheese: Cheddar or Monterey Jack melts into the chili, adding creamy richness. Sprinkle 2 tablespoons per bowl.
2. Sour Cream: A dollop cools the spice and adds tanginess. Use 1 tablespoon per serving.
3. Green Onions: Chopped green onions add a fresh, mild crunch. Sprinkle a teaspoon on top.
4. Jalapeños: Sliced fresh jalapeños bring extra heat for spice lovers. Use 3–4 slices per bowl.
5. Crackers: Crumble saltine crackers for a crispy texture. Add a handful to each serving.
6. Cilantro: Fresh cilantro leaves give a bright, herbal touch. Use a few leaves for garnish.

What To Serve With Texas Pepper Belly Pete Chili

This chili is a full meal by itself, but it also goes great with other foods. A simple side dish can make your dinner feel complete. Buttery cornbread is a classic choice with chili.

Its sweet taste is a wonderful match for the savory chili. A simple green salad with a light vinaigrette dressing adds a fresh, crisp element to your meal.

You can also serve the chili over a bed of fluffy white rice to make it stretch further. For a twist, use the chili to top hot dogs and create chili dogs. Another great idea is to use the chili as a dip for tortilla chips.

Storage and Make-Ahead Tips

This chili is fantastic for making ahead of time, and it stores very well.

1. Make-Ahead: You can make the entire Texas Pepper Belly Pete Chili Recipe a full day or two before you plan to serve it. In fact, many people think it tastes even better the next day because the flavors have more time to blend together.

2. How to Store: Let the chili cool down to room temperature after cooking. Then, put it in a container with a tight-fitting lid. You can keep it in your refrigerator for up to four days.

3. How to Reheat: The best way to reheat chili is on the stove. Put the desired amount in a pot over medium-low heat. Stir it occasionally until it is hot all the way through. You can also reheat single portions in the microwave for about two minutes, stirring halfway through.

4. Freezing Tips: This chili freezes perfectly. Put the cooled chili into freezer-safe bags or containers. Leave a little space at the top because it will expand.

It will keep well in the freezer for up to three months. When you are ready to eat it, let it thaw in the refrigerator overnight before reheating.

Texas Pepper Belly Pete Chili Recipe FAQs

1. Can I use a different kind of meat?

Yes, you can. Ground turkey or ground chicken will work well if you want a lighter chili. The cooking steps are all the same.

The flavor will be a little different, but it will still be very tasty. You could also try using a mix of ground beef and ground pork for a different flavor profile.

2. My chili is too thin. What can I do?

Do not worry, this is an easy fix. Mix one more tablespoon of masa harina with a few tablespoons of cold water in a small cup to make a smooth paste.

Stir this paste into your simmering chili and let it cook for another ten minutes. It should thicken up nicely. You can repeat this if you need it even thicker.

3. My chili is too thick. How can I thin it out?

This is also simple. Just add a little bit of water or beef broth to the pot, about a quarter cup at a time. Stir it in and let the chili heat up again. Keep doing this until it reaches the consistency you like.

4. Is this chili very spicy?

No, this recipe as written creates a chili that has a warm, rich flavor but is not very spicy. The small amount of cayenne pepper adds just a little background warmth.

It is made to be family-friendly. You can always adjust the heat level to your own taste by adding more or less cayenne.

5. Why do I have to brown the meat in batches?

Browning the meat in smaller batches is a very important step. If you put all the meat in the pan at once, it will steam and boil in its own juices instead of browning.

Browning creates a much deeper, richer flavor. Taking the time to do this in batches makes a big difference in the final taste of your chili.

6. Can I make this in a slow cooker?

Absolutely. You would still brown the meat in batches on the stove first. Then, put the browned meat and all the other ingredients (except the masa harina) into your slow cooker.

Cook it on low for six to eight hours. About thirty minutes before you want to eat, stir in the masa harina to thicken it.

This Texas Pepper Belly Pete Chili Recipe brings the warmth of a Texas kitchen right to your table.

The rich beef, smoky spices, and slow-simmered flavor make every bite comforting and bold.

It’s the kind of meal that fills your home with good smells and full hearts. Grab your bowl, top it how you like, and enjoy this true taste of Texas comfort food.