Pepper Belly Pete’s Chili Copycat Recipe – Hearty, Bold, and Crowd-Pleasing

There’s a reason a good bowl of chili sticks in your memory: deep spices, tender meat, and that warm, cozy finish. This Pepper Belly Pete’s Chili copycat brings all of that to your kitchen without any fuss. It’s rich, meaty, and just the right kind of smoky, with a little kick that doesn’t overpower.

Make it on a lazy Sunday, or let it simmer on a weeknight while you set the table. Either way, it tastes like you’ve been cooking all day—without the stress.

What Makes This Recipe So Good

• Balanced heat and sweetness: Chili powder, cumin, and smoked paprika bring warmth, while a touch of brown sugar rounds it out.
• Two-meat depth: Ground beef and a bit of ground pork build a savory, robust flavor.
• Layered aromatics: Onion, bell pepper, and garlic create a classic base that tastes like a long-simmered chili shack favorite.
• Texture that holds up: Tomato paste, crushed tomatoes, and kidney beans give the chili body without turning it soupy.
• Make-ahead friendly: It’s even better the next day, and it freezes beautifully.

Shopping List

• 1 pound ground beef (80/20 works best)
• 1/2 pound ground pork (or use all beef)
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 can (28 ounces) crushed tomatoes
• 1 can (15 ounces) tomato sauce
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) pinto beans, drained and rinsed
• 1 cup beef broth (low sodium)
• 3 tablespoons chili powder (American-style blend)
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (optional, to taste)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 tablespoon brown sugar
• 2 teaspoons kosher salt (plus more to taste)
• 1/2 teaspoon black pepper
• 2 tablespoons neutral oil (canola or avocado)
• 1 tablespoon apple cider vinegar or fresh lime juice (for finishing)
• Optional toppings: shredded cheddar, sour cream, chopped onions, sliced jalapeños, cilantro, crushed tortilla chips

Instructions

1. Warm the pot: Heat a large Dutch oven over medium heat. Add oil and let it shimmer.
2. Brown the meat: Add ground beef and ground pork.Season with a pinch of salt and pepper. Cook, breaking up the meat, until well browned with crispy edges, about 7–9 minutes. Spoon off excess fat if needed, leaving about 1–2 tablespoons in the pot.
3. Build the base: Add diced onion and bell pepper.Cook until softened, 5–6 minutes. Stir in garlic and cook 30 seconds, just until fragrant.
4. Toast the spices: Add chili powder, cumin, smoked paprika, oregano, cayenne (if using), onion powder, and garlic powder. Stir for 30–45 seconds to bloom the spices.
5. Add tomato paste: Stir in tomato paste and cook 1–2 minutes to caramelize slightly.This deepens the flavor and removes any raw tomato taste.
6. Liquids and beans: Pour in crushed tomatoes, tomato sauce, and beef broth. Stir in kidney beans and pinto beans. Add brown sugar, 2 teaspoons salt, and 1/2 teaspoon pepper.
7. Simmer low and slow: Bring to a gentle simmer.Reduce heat to low, cover partially, and cook 45–60 minutes, stirring occasionally to prevent sticking. The chili should thicken and the flavors will meld.
8. Finish and adjust: Stir in apple cider vinegar or lime juice. Taste and adjust salt, pepper, and heat.If you want it thicker, simmer uncovered for 10–15 more minutes.
9. Serve: Ladle into bowls and top with cheddar, sour cream, jalapeños, or chips. It’s fantastic with cornbread or over steamed rice.

How to Store

• Refrigerate: Cool completely, then store in airtight containers for up to 4 days. Flavor improves by day two.
• Freeze: Portion into freezer-safe containers or bags and freeze up to 3 months.Leave a little headspace for expansion.
• Reheat: Warm gently on the stove over low heat with a splash of broth or water. In the microwave, reheat in short bursts, stirring between intervals.

Benefits of This Recipe

• Budget-friendly: Pantry staples and ground meats keep costs low while feeding a crowd.
• High protein and fiber: Beans and meat make it hearty and satisfying.
• Flexible heat level: You control the spice, from mild to fiery.
• Meal-prep gold: One pot, easy cleanup, and leftovers that taste even better.
• Game-day ready: Holds well on low heat and pairs with simple sides.

Pitfalls to Watch Out For

• Rushing the browning: If the meat doesn’t brown properly, you’ll miss that deep, roasty flavor. Give it time.
• Skipping spice blooming: Tossing in spices without toasting can taste flat.Cook them briefly in oil for best results.
• Over-simmering beans: If you start with very soft beans and simmer too long, they can break down. Gentle heat helps keep texture.
• Not salting in stages: Season early and adjust at the end. Salting only at the end can taste sharp or uneven.
• Too thin or too thick: If it’s thin, simmer uncovered to reduce.If it’s too thick, add a splash of broth.

Variations You Can Try

• Smoky Chipotle: Add 1–2 chopped chipotle peppers in adobo and 1 teaspoon adobo sauce for a deeper kick.
• Bean-Free (Texas-leaning): Skip the beans and add another 1/2 pound beef. Simmer an extra 15 minutes.
• Turkey & Black Bean: Swap ground turkey for beef/pork and use black beans. Add an extra teaspoon of oil when browning.
• Veggie Chili: Replace meat with diced mushrooms, zucchini, and extra beans.Use vegetable broth and add 1 tablespoon soy sauce for umami.
• Cocoa Twist: Stir in 1 teaspoon unsweetened cocoa powder with the spices for a subtle, mole-like depth.
• Beer Boost: Replace half the broth with a lager or amber ale. Simmer a few extra minutes to cook off alcohol.

FAQ

How spicy is this chili?

It’s medium by default. The chili powder brings warmth, while cayenne is optional.

For mild chili, skip cayenne and reduce smoked paprika to 1/2 teaspoon. For extra heat, add jalapeños or chipotle.

Can I make this in a slow cooker?

Yes. Brown the meat and sauté the aromatics on the stove first, then transfer everything to a slow cooker.

Cook on Low for 6–8 hours or High for 3–4 hours. Finish with vinegar or lime juice before serving.

What’s the best meat blend?

An 80/20 ground beef with a little ground pork gives rich flavor and moisture. If you prefer leaner, use 90/10 beef and add an extra tablespoon of oil to prevent dryness.

Can I make it ahead?

Absolutely.

Chili tastes better the next day. Store it in the fridge overnight, then reheat gently and adjust the seasoning if needed before serving.

What toppings work best?

Sharp cheddar, sour cream, chopped red onion, cilantro, sliced jalapeños, avocado, and crushed tortilla chips are all great. Keep toppings on the side so everyone can customize.

How do I thicken chili without overcooking it?

Simmer uncovered for 10–15 minutes, or stir in a tablespoon of masa harina or fine cornmeal and cook for 5 minutes.

Both methods add body without turning it gluey.

Can I use dried beans?

Yes, but cook them separately first. Use about 1 1/2 cups cooked beans to replace a 15-ounce can. Make sure they’re tender before adding to the pot.

Final Thoughts

This Pepper Belly Pete’s Chili copycat brings classic, no-nonsense comfort with bold, rounded flavors.

It’s the kind of recipe you keep in your back pocket for busy nights and casual get-togethers. Serve it with cornbread, rice, or a simple salad, and let the pot speak for itself. Once you’ve made it your own with toppings and tweaks, you’ll come back to it again and again.