Pepper Belly Pete Award Winning Chili Recipe
Ingredients
Directions / Instructions
Why You'll Love This Pepper Belly Pete Award Winning Chili
A truly unforgettable bowl of chili is all about building deep layers of flavor. This Pepper Belly Pete-inspired Award Winning Chili combines perfectly seasoned ground beef, slow-cooked onions, garlic, tomatoes, kidney beans, pinto beans, smoky spices, and a touch of brown sugar for balance. The result is a thick, hearty chili that's rich, comforting, and loaded with bold Southwestern flavor.
Unlike quick weeknight chili recipes, this version develops its incredible taste through slow simmering, allowing every spice to bloom and every ingredient to meld together beautifully. It's the kind of chili that tastes even better the next day, making it perfect for meal prep, football Sundays, potlucks, tailgates, and neighborhood chili competitions.
The combination of chili powder, smoked paprika, cumin, oregano, Worcestershire sauce, and tomato paste creates remarkable depth without overpowering the natural flavor of the beef. Every spoonful delivers tender meat, creamy beans, and a thick tomato-based sauce that's perfect for topping with cheese, sour cream, green onions, and crunchy tortilla chips.
Ingredients
For the Chili
- 2 pounds lean ground beef (85/15)
- 1 tablespoon olive oil
- 1 large yellow onion, finely diced
- 1 green bell pepper, diced
- 5 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 (14.5-ounce) cans diced tomatoes
- 1 (15-ounce) can tomato sauce
- 2 cups beef broth
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
For the Spice Blend
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper (optional)
- ½ teaspoon chipotle powder (optional)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Optional Toppings
- Shredded cheddar cheese
- Sour cream
- Green onions
- Fresh cilantro
- Diced avocado
- Jalapeño slices
- Tortilla chips or cornbread
Step-by-Step Instructions
1. Brown the Beef
Heat the olive oil in a large Dutch oven over medium-high heat. Add the ground beef and cook for 6 to 8 minutes until fully browned, breaking it into small crumbles. Drain excess grease if necessary.
2. Cook the Vegetables
Add the diced onion and bell pepper to the pot. Cook for 5 minutes until softened, then stir in the minced garlic and cook for another minute.
3. Toast the Tomato Paste
Add the tomato paste and cook for 2 minutes while stirring constantly. This caramelizes the paste and develops deeper flavor.
4. Add the Seasonings
Sprinkle in the chili powder, cumin, smoked paprika, paprika, oregano, onion powder, garlic powder, cayenne, chipotle powder, salt, and pepper. Stir continuously for 1 minute until fragrant.
5. Build the Chili
Add the diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, brown sugar, kidney beans, and pinto beans. Stir thoroughly until everything is well combined.
6. Simmer Slowly
Bring the chili to a gentle boil, then reduce the heat to low. Cover partially and simmer for 60 to 90 minutes, stirring occasionally, until thick and deeply flavorful.
7. Adjust the Flavor
Taste and adjust with additional salt, chili powder, or cayenne if desired. If the chili becomes too thick, add a little extra beef broth.
8. Serve
Ladle the hot chili into bowls and top generously with cheddar cheese, sour cream, green onions, cilantro, avocado, or jalapeños. Serve with warm cornbread, crackers, or tortilla chips.
Expert Tips
Use freshly ground spices whenever possible for the boldest flavor. Browning the beef properly before adding liquids creates rich caramelized notes that elevate the chili. Allow the chili to simmer slowly rather than boiling rapidly, as this develops deeper flavor and creates a thicker consistency. The chili tastes even better after resting overnight in the refrigerator, making it an excellent make-ahead recipe.
Storage Tips
Store leftover chili in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave, adding a splash of beef broth if necessary. Chili freezes exceptionally well for up to 3 months and is perfect for meal prepping.
Serving Suggestions
Serve with Southern cornbread, garlic bread, baked potatoes, steamed rice, tortilla chips, cornbread muffins, mac and cheese, grilled cheese sandwiches, or hot dogs. It's also delicious spooned over fries, nachos, baked potatoes, or burgers for an indulgent comfort meal.
Recipe Variations
Substitute ground turkey or ground chicken for a lighter version, or use diced chuck roast for a heartier Texas-style chili. Add black beans, corn, roasted poblano peppers, or fire-roasted tomatoes for extra flavor. For smoky depth, stir in a small amount of brewed coffee, dark beer, or unsweetened cocoa powder. If you enjoy extra heat, increase the chipotle powder or add diced serrano peppers while sautéing the vegetables.
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