Pepper Belly Pete Chili Copycat Recipe That Tastes Just Like the Original – Cozy, Bold, and Hearty

If you grew up loving Pepper Belly Pete’s famous chili, this copycat recipe will take you right back. It’s thick, bold, and deeply savory with just the right amount of heat. This version nails the signature balance: smoky spices, slow-simmered beef, and tender beans in a rich tomato base.

It’s weeknight friendly but special enough for game day, and it reheats like a dream. Grab a bowl, a handful of toppings, and get ready for a spoonful of nostalgia.

What Makes This Recipe So Good

• Layered flavor: A blend of chili powder, cumin, smoked paprika, and a touch of cocoa builds that signature depth without being muddy.
• Perfect texture: A mix of ground beef, diced tomatoes, and two types of beans makes it hearty and spoonable, not soupy.
• Balanced heat: Chipotle in adobo adds smoky warmth while fresh jalapeño gives a clean, bright kick.
• Restaurant-quality finish: A quick cornstarch slurry and a final splash of vinegar tighten the chili and brighten the flavors.
• Make-ahead friendly: It tastes even better the next day, just like the original.

Shopping List

• Olive oil or neutral oil
• Ground beef (85% lean works best)
• Yellow onion
• Green bell pepper
• Jalapeño (optional for extra heat)
• Garlic cloves
• Tomato paste
• Crushed tomatoes (28-ounce can)
• Diced tomatoes (14.5-ounce can)
• Beef broth or stock
• Kidney beans (15-ounce can), drained and rinsed
• Pinto beans (15-ounce can), drained and rinsed
• Chipotle in adobo (1–2 peppers, minced, plus a spoon of sauce)
• Brown sugar
• Apple cider vinegar
• Cornstarch (optional, for thickening)
• Bay leaf
• Ground cumin
• Chili powder (American blend)
• Smoked paprika
• Ground coriander
• Unsweetened cocoa powder
• Dried oregano
• Kosher salt and black pepper
• Optional toppings: shredded cheddar, sour cream, sliced green onions, pickled jalapeños, tortilla chips

Step by Step Instructions

1. Prep your aromatics: Dice the onion and green bell pepper. Mince the jalapeño and garlic.Open and rinse the beans.
2. Brown the beef: Heat 1 tablespoon oil in a heavy pot over medium-high. Add 1.5 pounds ground beef and season with 1 teaspoon salt and 1/2 teaspoon pepper. Cook, breaking it up, until well browned with crispy bits, about 7–9 minutes.Drain excess fat if needed, leaving about 1 tablespoon in the pot.
3. Sweat the veggies: Add onion, bell pepper, and jalapeño. Cook until softened, 5–6 minutes. Stir in garlic and cook 30 seconds until fragrant.
4. Build the flavor base: Push everything to the sides.Add 2 tablespoons tomato paste to the center and cook, stirring, until it darkens slightly, about 1 minute.
5. Add the spices: Stir in 2.5 tablespoons chili powder, 2 teaspoons ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon ground coriander, 1/2 teaspoon dried oregano, and 1 teaspoon cocoa powder. Toast for 30–45 seconds to bloom the spices.
6. Deglaze and simmer: Pour in 2 cups beef broth, scraping the browned bits from the bottom. Add crushed tomatoes, diced tomatoes, 1–2 minced chipotle peppers plus 1 teaspoon adobo sauce, 1 bay leaf, and 1 teaspoon brown sugar.Bring to a gentle boil.
7. Add the beans: Stir in kidney and pinto beans. Reduce heat to low, cover partially, and simmer 35–45 minutes, stirring occasionally. The chili should thicken and the flavors should meld.
8. Adjust the texture: If you like it thicker, mix 1 tablespoon cornstarch with 1 tablespoon water and stir it in.Simmer 5 more minutes until glossy and hearty.
9. Brighten and season: Remove the bay leaf. Stir in 2–3 teaspoons apple cider vinegar to wake everything up. Taste and adjust salt, pepper, and heat as needed.
10. Serve: Ladle into bowls and top with shredded cheddar, a dollop of sour cream, green onions, and a few pickled jalapeños.Crushed tortilla chips or warm cornbread on the side make it feel just like the original.

How to Store

• Refrigerator: Cool completely, then store in airtight containers for 4–5 days.
• Freezer: Portion into freezer-safe containers and freeze for up to 3 months. Leave room at the top for expansion.
• Reheating: Warm on the stove over low heat with a splash of water or broth. In the microwave, reheat in 60–90 second bursts, stirring in between.
• Flavor note: Chili tastes even better on day two as the spices settle and meld.

Health Benefits

• Protein-rich: Ground beef and beans deliver a solid protein boost for satiety and muscle support.
• Fiber from beans: Kidney and pinto beans add fiber, which supports digestion and steady energy.
• Antioxidants: Tomatoes, peppers, and spices like paprika and oregano bring helpful antioxidants.
• Customizable fat content: Choose leaner beef or swap some beef for turkey to lighten it up without losing flavor.

Pitfalls to Watch Out For

• Skipping the browning: Rushing the beef means less flavor.Aim for deep, brown bits.
• Not blooming the spices: Toasting spices for a minute makes a big difference in richness and aroma.
• Over-thickening: Add cornstarch slowly. The chili will also thicken as it cools.
• Under-salting: Taste at the end. Beans and tomatoes can dull salt, so adjust before serving.
• Too much chipotle: It’s potent.Start small, then build heat to your preference.

Recipe Variations

• Turkey or chicken: Swap the beef for ground turkey or chicken. Add 1 tablespoon oil to help with browning.
• Bean-free: For a Texas-style take, skip the beans and add an extra 1/2 pound beef and a bit more broth.
• Vegetarian: Use plant-based crumbles or diced mushrooms and add an extra can of beans.
• Spicy deluxe: Add a diced serrano or a pinch of cayenne for extra heat.
• Smoky boost: Stir in a dash of liquid smoke or more smoked paprika if you love that campfire edge.
• Crockpot friendly: Brown beef and aromatics on the stove, then transfer to a slow cooker with the remaining ingredients. Cook on Low 6–7 hours or High 3–4 hours.

FAQ

Can I make this chili ahead of time?

Yes.

In fact, it tastes better the next day. Store it in the fridge overnight and reheat gently on the stove.

How do I reduce the heat?

Skip the jalapeño and use only half a chipotle with no extra adobo sauce. You can also add a little more broth or a spoon of sour cream when serving.

What’s the best beef to use?

Eighty-five percent lean ground beef strikes a good balance between flavor and richness.

If you use leaner beef, add a bit more oil when browning.

Can I use different beans?

Absolutely. Black beans work nicely, as do chili beans. Just rinse and drain unless the can is seasoned and you want that flavor.

How can I make it thicker without cornstarch?

Let it simmer uncovered for an extra 10–15 minutes, or mash some of the beans against the side of the pot to release starches.

Is this chili gluten-free?

Yes, as written, it typically is.

Just verify your broth, spices, and chipotle in adobo are gluten-free brands.

What toppings go best?

Sharp cheddar, sour cream, green onions, cilantro, and pickled jalapeños are classics. A squeeze of lime can also brighten the bowl.

Wrapping Up

This Pepper Belly Pete Chili copycat brings the same cozy, crowd-pleasing comfort you remember, with easy steps and pantry spices. It’s hearty, balanced, and customizable for any heat level or protein preference.

Make a big pot for the week, set out your favorite toppings, and let everyone build their perfect bowl. One spoonful, and you’ll know you’ve nailed the original vibe.