Pepper Belly Pete Chili Recipe

Pepper Belly Pete is a name that chili lovers and cowboy cooking fans know well. He shows up online wearing his signature cowboy hat and denim overalls, with a hot sauce holster on his hip. His big personality matches his big flavors.

I kept seeing his chili videos on my feed. I watched one. Then another. Then three more. His TikTok chili videos quickly gained a massive following. One chili video alone reached over a million likes.

People loved the thick, smoky chili, chunky texture, and bold cowboy-style flavor that felt different from ordinary homemade chili recipes.

That is why so many home cooks search for a copycat Pepper Belly Pete Chili Recipe. I made this version to give the same deep beef flavor, smoky spice, and thick filling texture in an easy homemade chili anyone can make.

Who Is Pepper Belly Pete

Pepper Belly Pete is the cowboy cook name used by N. Dee Williams. He comes from East Texas, where big meals and bold spices are part of everyday cooking. His simple cooking style helped him become known as the King of Cowboy Cooking.

His outdoor cooking videos quickly became popular online. People liked the real cooking style, cast iron pots, open-fire meals, and hearty Texas comfort food. His chili videos helped bring more attention to his cowboy cooking recipes.

Pepper Belly Pete also earned respect at real chili cook-offs. He won first place with his Texas-style chili recipe.

After that, many people started calling it his Award-Winning Texas Chili. The recipe gained strong support from chili fans because it proved itself in real competition cooking.

The Cookbook Behind the Famous Chili

The cookbook that made the chili recipe famous is called ‘Let’s Get Started with Pepper Belly Pete: 100+ Recipes from a Texas TikTok Cowboy“.

It brought his online fame into a physical format that home cooks could follow in their own kitchens. The book covers a wide range of his most loved dishes, all with that same bold Texas personality.

The original Pepper Belly Pete Chili Recipe lives on page 177 of the cookbook. That single page has become one of the most talked-about recipe pages in the chili cooking community.

Pepper Belly Pete Chili vs Texas Red Chili

• Cooking Method: Pete simmers in a large pot with canned tomatoes. Texas Red slow-cooks with whole dried peppers, then blends them into a sauce.
• Flavor Profile: Pete’s chili is smoky, spicy, and tomato-centered. Texas Red is deeper, more grounded, and chile-focused without any tomato base.
• Authenticity: Texas Red is the classic-style chili. Pete’s version leans into cowboy comfort food with a personal, bold Texas variation.
• Best For: Pete’s chili works well for big crowds and weeknight meals. Texas Red suits chili traditionalists and cook-off events.
• Hybrid Variations: Mix both styles by using beef chunks plus ground meat, adding dried chiles, and keeping the beans for a best-of-both-worlds bowl.

Pepper Belly Pete Chili Ingredients

Meat Base:

• 3 lbs Ground Beef (80/20) – This beef ratio gives the best balance of flavor and juiciness. The fat melts down during cooking and builds a rich chili base. Ground bison or ground turkey can be used instead for a leaner version, but the flavor will be lighter and less rich.
• 1 lb Hot Breakfast Sausage (Jimmy Dean) – Hot breakfast sausage adds strong pork flavor and extra spice. It also brings more fat, which deepens the chili base. Any hot pork sausage works well as a substitute. Mild sausage can also be used, but a pinch of cayenne pepper helps match the heat.

Base, Vegetables & Seasoning:

• 6 oz Tomato Paste – Tomato paste thickens the chili and adds deep tomato flavor as it cooks with the meat. Double-concentrated tomato puree can be used instead, though paste gives a stronger and richer result.
• 1 Large Onion, Chopped – Onion adds natural sweetness and body to the chili base. It softens during cooking and blends into the meat. About 2 teaspoons of onion powder can be used as a quick substitute, but fresh onion gives better taste and texture.
• 3 Fresh Jalapeños, Chopped – Jalapeños bring fresh heat and bright pepper flavor. Serrano peppers can be used for more spice. Green bell peppers work as a mild option when heat is not desired.
• 9 Cloves Garlic, Chopped – Garlic adds strong savory depth and aroma. About 3 teaspoons of garlic powder can replace fresh garlic, but fresh cloves give a deeper and more natural flavor.
• 4 oz Hatch Green Chili – Hatch green chili adds mild smoky flavor and a light roasted taste. Canned diced green chiles can replace it easily and still keep a similar Southwest chili profile.

Sauces, Liquids & Beans:

• 2 tbsp Flavor-Time Southern Seasoning – This seasoning adds warm spice and layered flavor. A simple mix of garlic powder, onion powder, paprika, and black pepper can be used instead when needed.
• 3 oz Williams Original Chili Seasoning – This chili seasoning blends all flavors together. Any standard chili seasoning packet can replace it and still deliver good Texas-style taste.
• 44 oz Diced Tomatoes – Diced tomatoes add acidity, texture, and body to the chili base. Fire-roasted versions give extra smoky flavor. Crushed tomatoes can be used for a smoother texture.
• 44 oz Tomato Sauce – Tomato sauce creates a thick, rich base for the chili. Blended crushed tomatoes can also work well as a smooth alternative.
• 3 Cans Bush’s Chili Magic Campfire Style Beans – These beans add texture and built-in seasoning. They are added near the end so they stay firm. Pinto or kidney beans can be used, but they will not come pre-seasoned.
• Pepper Belly Pete’s Zippy-Zap Premium Pepper Sauce – This finishing sauce adds a sharp spicy kick at serving time. Any hot sauce can be used instead depending on heat preference and flavor style.

Essential Kitchen Equipment

1. Large 12-quart pot – deep cooking space
2. Wooden spoon – easy stirring
3. Sharp knife – chop vegetables
4. Cutting board – prep surface
5. Measuring spoons – exact seasoning
6. Can opener – open tomatoes
7. Colander – drain cooked beef
8. Ladle – easy serving

How to Make Pepper Belly Pete Chili

Step 1 | Brown the Ground Beef

Place a large 12-quart pot over medium-high heat. Add 3 pounds of ground beef. Break the meat apart with a wooden spoon while it cooks. Cook until no pink color remains. Drain the extra grease well.

Step 2 | Cook the Sausage and Tomato Paste

Add 1 pound of Jimmy Dean hot breakfast sausage into the pot. Break the sausage into small pieces while cooking. Add 6 ounces of tomato paste.

Stir everything together well. Cook for about 5 to 7 minutes until the sausage fully cooks and the tomato paste darkens slightly.

Step 3 | Add the Vegetables

Add 1 chopped onion, 3 chopped jalapeños, 9 chopped garlic cloves, and 4 ounces of Hatch green chili. Stir well so everything mixes together.

Cook for about 3 to 4 minutes until the onion softens and the garlic smells strong and rich.

Step 4 | Add the Seasonings

Add 2 tablespoons of Flavor-Time Southern Seasoning and 3 ounces of Williams Original Chili Seasoning.

Stir slowly so the spices coat all the meat and vegetables evenly. Let everything cook for about 2 minutes to help the seasoning flavor grow stronger.

Step 5 | Add Tomatoes and Simmer

Pour in 44 ounces of diced tomatoes and 44 ounces of tomato sauce. Stir well from the bottom of the pot.

Place the lid on top and lower the heat. Let the chili simmer for 1 to 1½ hours until thick and rich.

Step 6 | Stir in the Beans

Add 3 cans of Bush’s Chili Magic campfire style beans. Stir gently so the beans stay whole.

Cover the pot again and simmer for another 30 minutes. The beans will soak up more flavor while the chili thickens more.

Step 7 | Serve the Chili

Ladle the hot chili into bowls. Add a splash of Pepper Belly Pete’s Zippy-Zap Premium Pepper Sauce on top for extra heat. Let the chili rest a few minutes before serving for even better flavor.

Chef Secret Tips

• Add Beans Near the End – Add the beans during the final simmer stage. This keeps them firm and stops them from turning soft or mushy.
• Keep Heat Low – Low heat helps the chili thicken slowly and naturally. High heat can burn the bottom and thin the flavor.
• Check Flavor Before Serving – Taste the chili before serving. Extra salt or a splash of hot sauce can help balance the final flavor.
• Let the Chili Rest – Allow the chili to sit for a few minutes after cooking. The short resting time helps the flavor become deeper and richer.

Different Cooking Methods

• Stovetop – Follow the full recipe as written using a 12-quart pot over medium-high heat to brown meat, then low heat to simmer for 1.5 hours. This method gives the most control over heat and texture.
• Slow Cooker – Brown 3 lbs beef and 1 lb sausage first in a skillet, then drain. Add everything except beans to a large slow cooker. Cook on low for 6 to 8 hours or high for 4 hours. Stir in 3 cans of beans in the last 30 minutes.
• Instant Pot – Use the sauté function to brown 3 lbs beef, 1 lb sausage, and 6 oz tomato paste. Add all remaining ingredients except beans. Seal and cook on high pressure for 25 minutes. Quick release, then stir in 3 cans of beans and simmer on sauté for 10 minutes.
• Small Batch – Cut the recipe in half: use 1.5 lbs ground beef, 0.5 lb sausage, 3 oz tomato paste, half the vegetables and seasonings, 22 oz each of diced tomatoes and tomato sauce, and 1.5 cans of beans. Use a 6-quart pot.
• Double Batch for a Crowd – Double every ingredient and use a 20 to 24-quart pot. Simmer time stays the same at 1.5 hours plus 30 minutes for beans. This batch serves 20 to 25 people easily and freezes great for later.

Variations of Cowboy Chili Recipe

1. Texas No-Bean Version – This version skips all 3 cans of beans completely. The chili still turns thick because of tomato paste, tomato sauce, and long simmering time. It makes a more meat-based bowl and stays closer to classic Texas-style chili for traditional fans who prefer no beans.
2. Smoky Chipotle Chili – Add 2 tablespoons of chipotle peppers in adobo sauce along with jalapeños in the cooking step. Chipotle adds deep smoky spice that blends with beef and sausage. You can reduce or increase the amount based on how strong you want the spice level.
3. Extra-Spicy Chili – Double the jalapeños to 6 and add 1 teaspoon cayenne pepper with the dry seasonings. Finish with extra Zippy-Zap hot sauce at the end. This makes a very hot chili, best suited for people who enjoy strong spice.
4. Low-Carb Keto Chili – Remove all beans to lower carbs. Add 1 extra pound of ground beef to keep the chili thick and keep you full. The rest of the recipe stays the same, keeping a strong, bold Texas flavor without beans.
5. Gluten-Free Chili – Check all seasoning packets and canned products to ensure they are labeled gluten-free. Most ingredients are naturally safe, but some blends may contain wheat or fillers. Use only verified gluten-free seasonings for a safe version.
6. Dairy-Free Chili – The base chili is already dairy-free. Skip toppings like cheese or sour cream. Instead, use avocado, chopped onion, or dairy-free sour cream alternatives for extra texture and flavor without dairy.
7. Vegetarian Version – Replace 3 pounds of ground beef and 1 pound of sausage with a mix of black beans, pinto beans, and diced mushrooms. Sauté everything in 2 tablespoons olive oil. Keep all other ingredients the same for strong chili flavor.

Serving Suggestion

This chili tastes very good with warm cornbread, crackers, baked potatoes, or tortilla chips. A bowl of Pepper Belly Pete Chili Recipe also goes well with shredded cheese, chopped onion, or sliced jalapeños on top.

Some people like a spoon of sour cream to cool the spicy taste. A grilled or baked cheese sandwich pairs nicely with the thick Texas-style texture.

Storage, Meal Prep & Reheating

Pepper Belly Pete chili works great for meal prep because the flavor becomes deeper after resting overnight. Store leftover chili in an airtight container in the fridge for up to 4 days.

For longer storage, place cooled chili in freezer-safe containers and freeze up to 3 months. Reheat chili slowly on the stovetop over medium-low heat or use the microwave in short intervals while stirring often.

Add a small splash of water when the chili becomes too thick. Sour smells, bubbling, or strange color changes are signs the chili has gone bad.

Pepper Belly Pete Chili Recipe FAQs

1. Why add tomato paste before tomatoes?

Cooking the tomato paste first removes the raw canned taste and makes it darker, sweeter, and richer. It also helps thicken the chili and build deeper flavor.

2. How spicy is Pepper Belly Pete chili?

This chili has medium heat from jalapeños, hot sausage, chili seasoning, and pepper sauce. Use milder sausage for less heat or add extra peppers and hot sauce for more spice.

3. What size pot works best for this recipe?

A large 12-quart, heavy-bottom pot works best for this big batch. It gives enough room for stirring and helps prevent overflow while simmering.

4. Can beginners cook this chili easily?

Yes. The recipe uses simple steps like browning meat, stirring ingredients, and simmering. The long cook time makes it very beginner-friendly.

5. Why does my chili taste too much like tomato?

Reduce the tomato sauce to 22 oz and replace the missing liquid with 1 cup beef broth. Simmer longer to help balance the tomato flavor.

6. What toppings taste best with this chili?

Popular toppings include cheddar cheese, chopped onions, jalapeños, sour cream, crackers, and tortilla chips. Cornbread also pairs well with the chili.

Pepper Belly Pete Chili Recipe became popular because it delivers bold Texas-style flavor with simple cowboy cooking methods. This homemade copycat version keeps the rich beefy texture, smoky spice, and thick chili base that made the original so famous.

Adjust the heat, beans, or toppings to fit your taste and enjoy a big bowl of cowboy-style comfort food at home.