Pepper Belly Pete Award Winning Chili Recipe

I love sharing warm and comforting meals, and this Pepper Belly Pete Award Winning Chili Recipe is excellent for that. It uses simple steps and ingredients that most people in the USA already have on hand at home.

Pete, known for his cowboy hat and denim outfit, has many fans due to his delicious Southern recipes and his small-town roots in East Texas.

His cookbook named “Let’s Get Started with Pepper Belly Pete” with clear photos and easy instructions, makes me excited to cook. This chili is a dish everyone enjoys sharing. It brings joy, especially during neighborhood gatherings.

Why This Chili Recipe Won Awards

This Chili Recipe Won numerous awards for good reason. It has a bold taste that combines tender meats with a rich blend of peppers.

Many people who use this recipe often win first place at work events or local contests. The mix of chuck roast, short ribs, and sausage gives it a hearty texture that judges enjoy.

Home cooks share online how this recipe has helped them win, mentioning that the slow simmer builds layers of flavor. This chili strikes a balance between heat and flavor without being overwhelming.

What Makes This Chili Different

Other award-winning chilies often use ground beef alone or skip roasting peppers, which leaves flavors flat. This Chili stands apart with cubed chuck roast and short ribs for chewy tenderness that ground meat lacks.

It roasts ancho, guajillo, and Hatch chilies fresh, not pre-ground powder, for real smoky depth.
Tomato sauce and fresh tomatoes provide a balanced sharpness that doesn’t overpower, and the three-hour simmer on low pulls it all together without rushing.

The Secret Ingredient Behind the Flavor

The secret to this Award-Winning Chili Recipe is the hot breakfast sausage stirred in midway. It brings a mix of spice, fat, and sage that boosts the beef without stealing the show.

Roasted peppers already shine, but sausage ties cumin and soy sauce and vinegar mixing into a deeper, moreish taste. Many skip it, yet it lifts the chili from good to prize-level.

I add a pound to let it cook through thoroughly, creating layers that make each bowl pop. Simple, but it changes everything.

How Spicy Is This Award-Winning Chili?

Peppers are key to chili because they give it its main flavor. A mix of dried ancho and guajillo peppers adds a mild, earthy taste, with a heat level of about 1,000 to 2,500 Scoville heat units.

For more heat, use hot arbol peppers and a fresh flavor from Hatch green chili, which ranges from 15,000 to 30,000 heat units. Hatch peppers vary in units between 1,000 and 8,000, depending on the type of pepper.

If you prefer a milder chili, omit the arbol peppers and reduce the quantity of Hatch peppers. The overall spice level is medium, about 5,000 to 10,000 heat units per serving.

For extra heat, add more arbol or jalapeños.

Ingredients Used in Pepper Belly Pete Chili

Dried Ancho Chilies (3 ounces): These chilies are mild, sweet, and smoky. You can also use California chilies, which are similar in flavor. People sometimes refer to them as dried poblano chilies.

Dried Guajillo Chilies (3 ounces): These chilies add heat and a fruity flavor. New Mexico red chilies taste similar.

Fresh Hatch Green Chili (1 pepper): This chili offers fresh, mild heat. You can substitute Anaheim or poblano peppers, which are also milder in flavor.

Garlic Cloves (10 cloves): Fresh garlic adds a sharp, savory flavor. If needed, use jarred minced garlic, about one tablespoon per clove. Garlic powder can be effective, but fresh garlic is best.

Beef Stock (1 cup): Beef stock helps blend the roasted peppers and garlic smoothly. You can use chicken or vegetable stock instead. Water is also an option, but it adds less flavor.

Chuck Roast (2.5 pounds, trimmed and cubed): Chuck roast is a tough cut that becomes tender when simmered. It has good marbling for flavor. You can also use beef stew meat or brisket.

Beef Short Ribs (1.5 pounds): Short ribs add richness and fat, making the chili silky. Alternatives include oxtail or beef shank.

Salt and Black Pepper (to taste): Use these to season the meat before searing. Opt for kosher or sea salt. Black pepper adds a bit of spice; white pepper or garlic salt can also be used.

Oil (a couple of tablespoons): Use this to sear the meat and cook the onions. Good options are vegetable oil, canola oil, olive oil, or avocado oil.

Yellow Onion (1 large, diced): Onions add sweetness and depth. White or red onions are also acceptable.

Soy sauce and vinegar mix (1 tablespoon): This adds a tangy, savory flavor.

Zippy’s Sauce (1 tablespoon): This sauce adds a touch of heat and tang. You can use hot sauce, sriracha, or your favorite wing sauce instead. A mix of cayenne pepper with vinegar can also work.

Hot Breakfast Sausage (1 pound): This adds spice and a crumbly texture. Use Italian sausage as alternatives.

Cumin (1/2 tablespoon): Cumin has an earthy and warm flavor, which is key in chili. Ground coriander can offer a citrusy taste.

Garden Fresh Tomatoes (4 cups): Fresh tomatoes bring a balance of sweetness and acidity. Canned, diced, or crushed tomatoes are good substitutes.

Tomato Sauce (32 ounces): Tomato sauce gives the chili body and a smooth texture. You can use marinara or pasta sauce instead. Tomato puree also works.

Pinto Beans (about 1/2 pound, cooked): These beans add substance to the chili, making it a complete meal. You can use kidney beans, black beans, or great northern beans instead.

Best Chili Toppings

1. Shredded Cheese: Cheddar cheese melts into the hot chili, adding a creamy, salty flavor. You can also use Monterey Jack or a Mexican cheese blend. Cheese is a classic topping that almost everyone loves.
2. Sour Cream: A dollop of sour cream cools down the heat and adds a tangy richness. You can also use Greek yogurt, which is a bit healthier but just as creamy.
3. Diced Onions: Fresh onions add a sharp, crunchy bite. Use white or red onions. They cut through the richness of the chili and add freshness.
4. Jalapeño Slices: These add extra heat and a bright, fresh flavor. You can use pickled jalapeños or fresh ones. Some folks like to add a few slices on top for a kick.
5. Cilantro: Fresh cilantro adds a burst of green flavor. It’s bright and herby. Some people love it, others don’t. Try a little and see what you think.

Recommended Tools for Cooking Chili

• Oven – Roasts peppers and garlic.
• Blender – Puree peppers and garlic until smooth.
• Large Pot or Skillet – Sear meat and cook chili.
• Slow Cooker: Simmer chili for hours.
• Cutting Board: Chop meat and vegetables.
• Sharp Knife: Cut meat and peppers cleanly and evenly.
• Wooden Spoon: Stir chili without scratching the pot.
• Measuring Cups – Measure stock and tomatoes accurately.

How to Make Pepper Belly Pete Chili Step by Step

1. Prep and Roast the Chilies: Remove the stems and seeds from dried chilies and slice the green chili. Place them with garlic in a pan, coat with oil, and roast at 350°F for 15 minutes.

2. Blend the Chili Base: Put the roasted chilies and garlic into a blender with beef stock. Blend until smooth and set aside.

3. Season and Sear the Meat: Season the cubed chuck roast and short ribs with salt and pepper. Sear them in hot oil in small batches until browned.

4. Build the Pot: Add the onion to the pot and cook until it is soft. Return the meat to the pot. Pour in chili puree, tomatoes, sauce, cumin, and sausage. Stir well.

5. Slow Simmer: Cover the pot and let it simmer on low heat for about three hours. Add beans near the end.

Common Chili Mistakes to Avoid

Skip the Roasting Step at Your Own Risk

Roasting the peppers and garlic is key to a great chili. Don’t skip this step! Roasting adds a smoky flavor that you can’t get otherwise. Place them in the oven for 15 minutes. It’s easy and really worth it.

Use Cubed Meat Instead of Ground Meat

This recipe requires a chuck roast and short ribs cut into chunks. Using only ground beef will change the texture and make it less tender. Stick to cubed meat for the best flavor and bite.

Don’t Crowd the Pan When Searing

the meat in batches. If you add too much meat at once, it will steam instead of sear. A good sear gives a nice brown crust, which boosts flavor.

Lower the Heat After Adding Ingredients

Once you add all the ingredients, turn the heat down to low. Cooking on high will make the meat tough and can cause the sauce to burn. Low and slow cooking is best.

Add Beans at the end

Put the beans in at the end of cooking. Adding them too early will make them mushy. Stir them in during the last 15 minutes of cooking.

Always Taste Before Serving

Before serving, taste your chili. You may need to add more salt, pepper, or hot sauce to taste. Everyone has different preferences, so adjust the seasoning to your liking.

Crockpot and Instant Pot Instructions

Instant Pot Method:

Use an Instant Pot to quickly prepare chili. Start by searing the meat with the sauté function. Then add onions, sausage, pepper puree, tomatoes, tomato sauce, and cumin. Close the lid and set it to high pressure for 45 minutes.

After 45 minutes, let the pressure release naturally for 10 minutes, then do a quick release for the rest. Stir in the beans and warm them on the sauté setting for a few minutes. The Instant Pot helps the chili cook faster without losing its flavor.

Crockpot Method:

A crockpot is the same as a slow cooker. Use the same method as above. The long cooking time makes the meat tender and the flavors rich. You can set it up in the morning and come home to a hot meal.

Best Side Dishes to Serve With Chili

Cornbread is a classic choice because its sweetness balances the chili’s spice. You can also serve saltine crackers or tortilla chips for scooping. A simple green salad with a tangy dressing helps cut through the richness of the chili.

Coleslaw is another good option, as its cool and crunchy texture contrasts nicely. Some people like to serve chili over rice or baked potatoes to make it even more filling.

You can also offer warm flour tortillas for a Tex-Mex twist. An iced tea makes a perfect drink to enjoy.

Freezing and Meal Prep Tips

Yes, the Pepper Belly Pete Award-Winning Chili Recipe freezes well in bags for up to 3 months.
Thaw overnight, reheat on the stove. For meal prep, portion into containers; it stays tasty 4 days in the fridge. Beans hold their shape after freezing.

Best Cooking Method and Simmer Time

For the Cooking Method:

Consistently Low and Slow, this chili must be cooked at a low and slow temperature. High heat will toughen the meat and prevent flavors from blending.

For the Simmer Time:

For the best flavor, let it simmer gently with the lid on for a minimum of 3 hours. Three and a half hours is even better. This time, the short ribs and chuck roast become incredibly tender.

Beginners can easily prepare this award-winning Pepper Belly Pete Chili recipe by following clear, step-by-step instructions. This chili follows Texas traditions, featuring just meat and peppers rooted in East Texas.